- 1 1/2 pounds strawberries
- 1/3 cup plus 2 tablespoons Cointreau or other orange liquor
- 1/3 cup plus 2 tablespoons freshly squeezed orange juice
- 1 pound mascarpone cheese
- 1 1/3 cup whipping cream, chilled
- 1 teaspoon vanilla extract
- 6 ounces (2 packs) soft lady fingers
- 1 cup blueberries
- 1 cup blackberries
- 1/3 cup confectioners sugar
Set aside a pound of strawberries. Hull and puree the remaining strawberries.
Whisk together f the strawberry puree, 1/3 cup orange liquor, and 1/3 cup of the orange juice. Set aside.
In a large bowl, whisk together the remaining 2 tablespoons of both the orange liquor and orange juice with the mascarpone cheese.
In a separate bowl, using an electric mixer, beat cream, confectioners sugar and vanilla.
Stir in 1/4 of the whitpped cream into the mascarpone mixture. Fold the remaining whipped cream into the mascarpone.
Hull and slice the remaining strawberries.
To assemble: Spread 1/3 of the strawberry mixture onto the bottom of a shallow glass bowl or a 13x9x2-inch glass baking dish. Arrange the lady fingers over the strawberrry mixture to cover the bottom of the dish. Drizzle the strawberry mixture over the lady fingers and top with a thin layer of the mascarpone. Arrange the blueberries and blackberries over the mascarpone. Place another layer of lady fingers, strawberry puree, mascarpone and then top with the sliced strawberries.
Cover the dish with plastic wrap and refrigerate for at least 8 hours and up to overnight.
Slice the tiramisu into 6 or 8 portions and serve chilled.
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