All I can say is YUM to this particular recipe. It's not a traditional Italian Tiramisu, but I gave it a twist with some fresh strawberries. It's easy to make and it goes back into my dessert roots. Enjoy this with friends or that special someone!
1Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for garnish.
2In a blender, place 2 cups of strawberries and 2 tablespoons confectioners’ sugar; blend to puree and set aside.
3In a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
4Place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. Spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
5Repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
6In a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
7Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.
8If you would like, you can refrigerate prior to serving. Refrigerates overnight...BEAUTIFULLY!