Strawberry Tiramisu

Bon Appétit
April 2006

Giada De Laurentiis

• 1 1/4 cups strawberry preserves

• 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur

• 1/3 cup orange juice

• 1 pound mascarpone cheese, room temperature

• 1 1/3 cups chilled whipping cream

• 1/3 cup sugar

• 1 teaspoon vanilla extract



• 52 (about) crisp ladyfingers (boudoirs or Savoiardi)

• 1 1/2 pounds strawberries, divided

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramasù and serve.

*Italian cream cheese available at supermarkets and at Italian markets.

Strawberries are a favourite, and I add blueberries if they're available. Have also made a mango and peach version  Have used all manners of conserves - marmalade, apricot, strawberry, etc. A definite keeper and a star

Pretty in a trifle dish too

Tiramisu Torte Recipe

This elegant dessert is a fitting finale to any special dinner or Holiday meal. To save time and elbow grease, you can sub a bag of Heath bar pieces for the chopped bars. If you want to kick this up a notch, brush the layers with a coating of your favorite liquer before frosting!

SERVES 12 -16

Cake

• 1 (18 ounce) package white cake mix
• 1 cup strong brewed coffee, room temperature
• 4 egg whites
• 4 Heath candy bars, crushed

Frosting

• 4 ounces cream cheese, softened
• 2/3 cup sugar
• 2 cups whipping cream
• 1/3 cup chocolate syrup
• 10 tablespoons strong brewed coffee, room temperature
• 2 teaspoons vanilla
• 1 Heath candy bar, chopped

Preheat oven to 350.
Grease and flour 2 9-inch cake pans.
To make cake, beat together cake mix, coffee and egg whites on low speed until moistened.
Beat on high for 2 minutes.
Fold in chopped candy bars.
Pour batter into pans and bake 25-30 minutes or until cake tests done.
Cool on wire racks.
When cool, split into 4 layers.
For frosting: In a chilled bowl beat cream cheese with sugar until smooth.
Add whipped cream, syrup and coffee.
Whip until thick and creamy.
Stir in vanilla.
Blend well.
Spread frosting over each layer.
Top with crushed Heath bar.