We recently had some friends at dinner and we decided to turn on the pizza oven and make four different types of pizzas, two of each. When we have guests I always like to serve something for dessert, but after enjoying appetizers and then sharing eight pizzas between us, I didn’t want to make something too heavy.
One of my favorite light desserts is panna cotta, and personally I could eat that creamy and succulent pudding every evening and often do it for guests, but I wanted to try something new for a change. Since it is still the strawberry season here in Florida, I decided that a strawberry tiramisu was in order.
Although it is not terribly light on calories, this dessert is light enough in the consistency and does not fill up excessively. I combined melted white chocolate, mascarpone and whipped cream for my creamy layer and I flavored it with sweet marsala wine. I immersed my ladyfish, or fingers of lady in orange juice enriched with more Marsala wine and in the center I put a layer of sliced strawberries.
I was really happy with the way this dessert has proved to be and will surely do it again when the fresh and mature strawberries are in the season. The only thing I will change next time is to cut the strawberries I used in the central layer and use more. Instead of Marsala wine, you can use strawberry or orange liqueur or completely jump the addition of wine if you prefer a non -alcoholic dessert.
This would be a delicious dessert for Valentine’s Day, Easter or Mother’s Day when strawberries are in the season!
Enjoy your meal!
Deborah Mele
Ingredients
Strawberries:
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5 cups of cut or chopped strawberries
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2 tablespoons of sugar
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3 tablespoons of sweet marsala wine
Crema filling:
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2 cups of heavy whipping cream
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2 (8 ounces) Mascarpone cream
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1/3 cup of marsala sweet wine
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10 ounce of white chocolate, melted
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1/2 cup of icing sugar (pastry sugar)
Savoiardi:
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2 Ladyfinger biscuits packages
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2/3 cup of orange juice
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1/4 cup of Marsala Dolce wine
Garnish:
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Sliced strawberries
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Melting dark chocolate
Instructions
- Add the strawberries with the sugar and the wine in a bowl and mix to mix.
- Leave the strawberries to rest for at least 30 minutes.
- In a small bowl, whip the heavy cream until they form soft peaks, then add the icing sugar.
- In another bowl, beat the mascarpone with the wine until it is light, about 4 minutes.
- Add the chocolate and beat until smooth.
- Fold in heavy cream.
- Mix the orange juice with the wine in a shallow bowl.
- Rightly immerse each Savoyard biscuit in the orange juice mixture simply by wetting them slightly.
- Arrange the biscuits in a 13 x 9 -inch glass plate, break the biscuits if necessary to fill the corners.
- Once you have completely covered the bottom of the pan with the biscuits, distribute half of the mascarpone cream mixture on them.
- Arrange the berries on this mixture of cream in a uniform way.
- Add another layer of biscuits, then finish with the cream mixture, using a knife to smooth the top.
- Refrigerate for at least 5 hours.
- Cut the tiramisu into squares and arrange on plates.
- Garnish with sliced strawberries and a thread of dark chocolate.
- Serve immediately.
