Strawberry-shortcake tiramisu

Prep 20 min
Plus Refrigeration Time: 360 minutes
Makes 8 Slices

Juicy berries are layered with liqueur-soaked biscuits and rich mascarpone is a heavenly marriage of our two favourite desserts. You don’t even need to turn on the oven; just dip the ladyfingers, assemble the layers and you’re done.

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Ingredients

500 g
strawberries, about 3 cups
275-g container
mascarpone, about 1/14 cups
1/3 cup
granulated sugar, or 1/4 cup honey
1/2 cup
35% cream
1 tsp
1/4 cup
orange liqueur, or orange juice
1/4 cup
15
large or 24 medium ladyfingers
1/4 cup
thick chocolate sauce, or Nutella

Instructions

  • Hull berries and thinly slice. Line bottom and sides of a 9 × 5-in. (2-L) loaf pan with 2 large overlapping pieces of plastic wrap. Let them hang over the sides of the pan.
  • In a large bowl, stir mascarpone with sugar. In another bowl, using an electric mixer, beat cream with vanilla until soft peaks form when beaters are lifted. Stir half into cheese mixture. Gently fold in remainder just until no streaks remain.
  • If using liqueur, stir with ¼ cup (50 mL) orange juice in a shallow dish. If not, pour ½ cup (125 mL) juice into dish. Working with a third of the biscuits, dip flat side of each into juice mixture, then place, rounded-side down, on the bottom of loaf pan. Slide close together in a single layer, squeezing to fit. Spoon half of cheese mixture overtop and spread to cover. Arrange half of berries on top. Repeat layering with half of remaining biscuits, all remaining cheese mixture and berries, then a final layer of dipped biscuits, flat-side up. Cover with overhanging plastic wrap. Refrigerate at least 6 hours, preferably overnight.
  • To serve, peel plastic wrap from top of biscuits. Turn dessert out, upside down, onto a serving dish. Discard plastic. Drizzle top with chocolate sauce, using back of a spoon to spread over the top and down the sides. Cut into thick slices and serve with a garnish of fresh mint.

Nutrition

Calories 391
Protein 5 g
Carbohydrates 36 g
Fat 24 g
Fibre 2 g
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Photo credit: John Cullen

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