Wednesday, April 27, 2011

New twist on Tiramisu

The name itself means "pick me up", of course thanks to the coffee element of the dessert.  A southern-flavored cookbook has picked strawberry season (yes, that's a pun) to release a new twist on a classic dessert.

Strawberry Tiramisu Trifles

This recipe calls for 6 (9-ounce) glasses, but you could make this in a standard trifle bowl, a deep serving dish or even a 13-by-9-inch baking dish. From “The New Southern Garden Cookbook,” by Sheri Castle (UNC Press, 2010)

1 cup strawberry preserves

6 tablespoons Grand Marnier, Cointreau or other orange liqueur

6 tablespoons fresh orange juice

1 cup chilled whipping cream
*avoid store bought and whip your own

8 ounces mascarpone cheese, at room temperature

1/3 cup sugar

1 teaspoon pure vanilla extract

7 ounces crisp ladyfingers or biscotti savoiardi

4 cups capped and sliced strawberries

6 perfect whole berries, for garnish

WHISK together the strawberry preserves, liqueur and orange juice in a small bowl.

BEAT the whipping cream to very soft peaks in a medium bowl. Add mascarpone, sugar and vanilla and continue beating until soft peaks form.

DIVIDE half of the whipping cream mixture evenly among the six serving glasses. (A small spring-loaded scoop makes this easier and neater.) Stand 4 ladyfingers upright inside each glass, spaced evenly. The whipped cream mixture should hold them in place. Divide half of the strawberry preserve mixture evenly among the glasses. Divide the sliced strawberries among the glasses. Top with the rest of the preserve mixture, followed by the remaining cream mixture. Cover and refrigerate at least 4 hours and up to overnight. Just before serving, garnish each parfait with a whole berry.

Yield: 6 servings.

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