Strawberry Tiramisu

I usually don't post recipes that I haven't made or tasted, but I'm feeling pretty confident about this Strawberry Tiramisu number, so I'm going to put it out there for all of us to try before berry season passes us by!

Strawberry Tiramisu
Bon Appetit April 2006
Giada De Laurentiis

Prepare this a day ahead so all the elements can meld and the ladyfingers to soften fully.

Yield: Makes 8 servings

Ingredients:
1 1/4 cups strawberry preserves
1/3 cup plus 4 tbsp. Cointreau or other orange liqueur
1/3 cup orange juice
1 lb. mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 tsp. vanilla extract

52 (about) crisp ladyfingers (boudoirs or Savoiardi)
1 1/2 lbs. strawberries, divided

Directions:
1. Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup.
2. Place mascarpone cheese and 2 tbsp. Cointreau in large bowl; fold just to blend.
3. Using an electric mixer, beat cream, sugar, vanilla, and remaining 2 tbsp. Cointreau in another large bowl to soft peaks.
4. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
5. Hull and slice half of strawberries.
6. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish.
7. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture.
8. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture.
9. Cover with plastic and chill at least 8 hours or overnight.

To serve, slice remaining strawberries. Arrange over tiramisu and serve.

Tiramisu Anacapri

We ate Tiramisu in every city we visited in Italy. There were no survivors.

Luckily, I have a great recipe which I make at home that's even lower in fat and calories and can also send me back to those wonderful meals in every piazza!

Tiramisu Anacapri
Must make ahead. A trifle bowl is the best presentation.

1 cup cold water
1 (14-oz) can fat-free sweetened condensed milk
1 (3.4-oz) package vanilla instant pudding mix
1 (8-oz) block 1/3-less-fat cream cheese, softened
1 (8-oz) tub Reduced-fat Cool Whip
1 cup hot water
1/2 cup Kahlua
2 tbsp. instant coffee
24 ladyfingers (2, 3-oz. packages) - I have substituted angel food cake in a pinch
3 tbsp. unsweetened cocoa, divided

1. Combine the first 3 ingredients in a large bowl, stir well with a whisk. Cover surface with plastic wrap, chill 30 minutes or until firm.
2. Remove plastic wrap and add cream cheese. Beat with a mixer at medium speed until well-blended. Gently fold in Cool Whip.
3. Combine hot water, Kahlua, and coffee. Split ladyfingers in half lengthwise.
4. Arrange 16 ladyfinger halves, flat side down in a trifle bowl or large glass bowl. Drizzle with 1/2 cup Kahlua mixture. Spread one-third of pudding mixture evenly over ladyfingers, sprinkle with 1 tbsp. cocoa.
5. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.

Yield: 12 servings. 310 calories, 9.1g fat.