Strawberry Tiramisu`

If you are a classicist about tiramisu’, stop here and don’t read any further! But if you like an interesting twist on an old favorite, I think I have something for you. I had been toying with an idea of making a strawberry tiramisu` in a cup for a while, but couldn’t find a recipe and an appropriate occasion to serve it. Then voila`! My friend Betty was hosting a bridal shower for her niece and had ordered some cute glasses to give to her guests as favors. A perfect solution! I practiced on my family to find the right combination of fruit, cream, and sweetness and this is what I devised with a little trial and error. This is a dessert you can make in very little time and fuss. Notice there are no egg yolks in this recipe, so it is lightened up a bit. The measurements for the ingredients can vary depending on how many servings  – you can easily make this for two people. I made this for six.

Strawberry Tiramisu`

2 lbs. (or three containers) strawberries hulled and cut/diced finely. Sweeten with a tablespoon of sugar or to your liking. Cover and refrigerate so the strawberries will have time to macerate. Reserve a few whole ones for the garnish.

1 small container mascarpone

1 pint whipping cream

1/2 cup (More or less) sugar

1 package savoiardi (or ladyfingers) – you will probably only use 6-12

1/2 cup (more or less) grenadine syrup

white chocolate (optional)

As the strawberries macerate in the refrigerator, prepare the other layers. Whip the cream with at least two tablespoons of sugar until peaks are firm.

In another bowl whip the mascarpone. You can do this by hand if you have a small quantity. Add a 1/4 cup of the strawberries to make the mascarpone cream turn slightly pink. You can add more to your liking. Sweeten with a few more tablespoons of sugar until it is sweet, but not cloying so.

Divide the whipped cream in two parts. Add one to the mascarpone mixture, the other will be used as the topping. I put the mascarpone cream in a pastry bag to make it easier to fold in the cups.

Then begin the assembly. Place  a tablespoon of strawberries at the bottom of each of the glasses. Then break a savoiardo in half and dip in the grenadine.Place either one or two halves on top of the strawberries. Cover with a swirl of mascarpone cream. Add another layer of strawberries. Top with the whipped cream and garnish with a slice of strawberry and a whispy curl  of white chocolate. Refrigerate until ready to serve.

 

 

 

 

 

 

 

 

The dessert was a perfect end to a lovely bridal shower luncheon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As John Ruskin once said, “When love and skill work together, expect a masterpiece.”