I’m bringing my favorite spring flavors into an Italian {and Californian} classic! This light and fluffy tiramisu ditches the coffee and chocolate for strawberries, lemon almond cookies, and just a leeeeeeeetle bit of rum!
People will tell you that mascarpone is essentially Italian cream cheese. That might be true, but it doesn’t tell you that mascarpone is made with real cream, and hence is cream cheese’s far more smooth and buttery, creamy and rich Italian cousin. It’s the thing dreams are made of. Seriously, spread it on a piece of whole grain toast with some sliced up strawberries and herbs and you’re in for taste bud luxury!
This also makes it ridiculously dessert-worthy. Okay, fine, I’ll admit I like a good cheesecake. But cheesecake has nothing on tiramisu, which lets you scoop up all the rich and delicious flavors of mascarpone with espresso, maybe a little Kahlua if you’re feeling froggy, ladyfinger cookies, fresh amaretti cookies, and cocoa.
Lots of goodness in those flavors, that’s for sure!
Those aren’t particularly springy flavors, though, so I want to offer up my springtime tweak to this classic – Strawberry Shortcake Tiramisu!
This is one of my favorites to have on stand-by when we have friends over in the spring and summer – which we’re starting to do a little more regularly as we say goodbye to everyone in preparation for moving next month. I just chop and whisk and throw everything together in the morning, and then throw it into the fridge and forget about it until it’s time for dessert. Then I just sprinkle some of the crushed cookies and chopped strawberries over the top and serve it up!
I hope you love this somewhat indulgent treat and decide to work it into your spring and summer entertaining line-up!
Strawberry Shortcake Tiramisu
Equipment
- Trifle Bowl
Ingredients
- 16 oz fresh strawberries hulled and chopped
- 10 almond lemon cookies
- 1 sponge cake
- 2 eggs separated
- 3 tbsp sugar
- 1/2 tsp vanilla
- 2 tbsp white rum
- 1/3 cup apple juice
- 10 oz mascarpone cheese room temperature
- 3 tbsp heavy cream
Instructions
- Take about a quarter of the strawberries and chop them finely. Slice the rest of the strawberries and set them aside.
- Crush the almond lemon cookies. I put mine in a plastic bag and crush them with a rolling pin until they are crumbs. Set aside.
- Beat the egg yolks until they are well beaten, pale, and fluffy. Gradually whisk in the sugar. Then whisk in the vanilla and 1 tbsp of the white rum.
- Put the mascarpone cheese in a large bowl. Beat with a wooden spoon until softened. Gradually beat in the egg yolk mixture.
- Fold in the chopped strawberries.
- In another bowl (yes, I'm sorry about all the dishes!) whisk the egg whites until they hold a soft peak. Fold into the egg-yolk mascarpone mixture.
- Whip the heavy cream until it holds soft peaks, and then fold that in along with about a third of the crushed almond lemon cookies.
- Mix 3 tbsp rum with the apple juice. Slice the sponge cake into 1-inch wide strips and dip them into the apple-rum mixture. Lay across the base of the bowl. Add a layer of strawberry slices over the cookies and cover with a layer of the mascarpone cream.
- Repeat with 1-2 more layers.
- Cover the bowl with plastic wrap and chill in the fridge 3-4 hours.
- About an hour before you serve it up, sprinkle the amaretti crumbs you reserved over the top of the tiramisu and decorate with strawberry slices. Leave it in the fridge until you are ready to serve.
If you have a chilled sparkling Moscato or Prosecco on hand, those go great with this summery dessert!
Hope everyone’s having a wonderful week!
