Strawberry Tiramisu

This is a variation on my Apple Tiramisu that I shared with you quite some time ago; as with the original, there are no raw eggs in this delicious dessert.  I made this version this summer when strawberries were at their peak, and it is now a variation I will gladly repeat!  It is delicious, light, and great for outdoor grill parties, or more elegant dinner parties.  To serve neat slices, you may want to partially freeze this just before serving; otherwise, thoroughly chilled will do just as well.

Strawberries, Strawberry LiqueurStrawberry Tiramisu

750 gr. strawberries – washed, quartered (26.5 oz.)
1 Tbs. vanilla sugar
½ lemon’s juice
a dash of Amaretto or almond extract

Stir together carefully, as not to bruise the strawberries.  If you want them a bit more juicy, put a handful into a blender and purée.

500 gr. mascarpone (18 oz.)
5 dl. whipped cream (just over 2 Cups)
2 Tbs. strawberry liqueur (optional)

Beat until foamy.

3 pkgs. Lady Finger cookies (18 per 2 layers = 36)

Taking a large-ish casserole dish, layer in twice in the following order: Sauce, biscuits, whipped topping.

Strawberry TiramisuStick toothpicks around the edge and down the centre and cover with plastic wrap (the toothpicks protect the surface of the dessert for presentation), and chill until ready to serve.

En Guete!

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