Tuesday, May 3, 2011

Strawberry Tiramisu At Waynesville, NC Bed and Breakfast

In honor of National Strawberry Month we will serving a wonderful Strawberry Tiramisu courtesy of Giada De Laurentiis at our bed and breakfast in Waynesville, NC.




It seems like every Spring I come back to this recipe with the abundance of fresh strawberries available. It is easy to put together and keeps well in the refrigerator.

Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.

    1 1/4 cups strawberry preserves
    1/3 cup plus 4 tablespoons Cointreau 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 tiramas├╣ and serve.

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

Makes 8 servings.
Source: Bon App├ętit April 2006, Giada De Laurentiis

If you are visiting us this month and would like this recipe served as our dessert course give me a couple of days notice and I'll have it ready for you.


Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina
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