Strawberry Tiramisu
This light, sweet, fresh springtime dessert is the perfect place to showcase the bright and delightful flavor profile of V. tahitensis vanilla beans!
2-3 lb fresh strawberries
1 cup vanilla sugar, divided
1 lime
1 (14 oz) package Ladyfingers OR 1 (11 oz) box vanilla wafers
8 oz mascarpone cheese
2 cups whipping cream
1 tsp vanilla paste OR the caviar from 1 or 2 V. tahitensis vanilla beans and 1 tsp vanilla extract
Strawberry Sauce:
Wash and hull 1 pound of the strawberries and add to a blender with the zest and juice of the lime and 1/2 cup vanilla sugar. Puree until smooth. Reserve 1 cup of the sauce for topping later on. Pour the rest of the sauce into a wide, shallow bowl.
Whipped Mascarpone Filling:
In a small mixing bowl, soften 8 oz of Mascarpone cheese in the microwave for 30-60 seconds, or leave it on the counter for 2-4 hours. Beat in 1/2 cup vanilla sugar and 1 tsp vanilla paste. In a large mixing bowl, whip the cream to soft peaks. Add the mascarpone cheese mixture and whip until stiff peaks form.
Assemble the Tiramisu:
Dip the 1/3 of the Ladyfingers or vanilla wafers in the strawberry sauce. Layer in a 9"x13" pan (ideally one with a lid). Top with 1/3 of the whipped mascarpone filling. Repeat two times, ending with the filling. If desired, you can add an additional layer of sliced strawberries between the filling and Ladyfingers, but you will likely need more berries. Cover and refrigerate for 4-24 hours, giving the cookies time to soften. Serve with remaining sliced strawberries and the reserved Strawberry Sauce.
1 cup vanilla sugar, divided
1 lime
1 (14 oz) package Ladyfingers OR 1 (11 oz) box vanilla wafers
8 oz mascarpone cheese
2 cups whipping cream
1 tsp vanilla paste OR the caviar from 1 or 2 V. tahitensis vanilla beans and 1 tsp vanilla extract
Strawberry Sauce:
Wash and hull 1 pound of the strawberries and add to a blender with the zest and juice of the lime and 1/2 cup vanilla sugar. Puree until smooth. Reserve 1 cup of the sauce for topping later on. Pour the rest of the sauce into a wide, shallow bowl.
Whipped Mascarpone Filling:
In a small mixing bowl, soften 8 oz of Mascarpone cheese in the microwave for 30-60 seconds, or leave it on the counter for 2-4 hours. Beat in 1/2 cup vanilla sugar and 1 tsp vanilla paste. In a large mixing bowl, whip the cream to soft peaks. Add the mascarpone cheese mixture and whip until stiff peaks form.
Assemble the Tiramisu:
Dip the 1/3 of the Ladyfingers or vanilla wafers in the strawberry sauce. Layer in a 9"x13" pan (ideally one with a lid). Top with 1/3 of the whipped mascarpone filling. Repeat two times, ending with the filling. If desired, you can add an additional layer of sliced strawberries between the filling and Ladyfingers, but you will likely need more berries. Cover and refrigerate for 4-24 hours, giving the cookies time to soften. Serve with remaining sliced strawberries and the reserved Strawberry Sauce.