Strawberry Shortcake Tiramisu
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!
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.