Blog number two.... it might explain my current lack of enthusiasm for blog number 1

Friday, March 14, 2008


Today, my department is having a luncheon. There is an old co-worker coming in to town and instead of us going out to lunch with her and being rushed to get back, we thought it would be a whole lot easier (and probably more delicious) to cook and bring it to work. We chose an Italian theme and I picked dessert. I had originally planned on making the chocolate desire pie, but layering it with cheesecake. But that didn't seem "Italian" enough. Then I remembered some excellent tiramisu I had on a recent trip and decided on that. So I was off to find the perfect recipe, when I discovered that these days, people are becoming more open minded to the recipes passed down though generations and were substituting fruit in place of coffee and Marsala.

Unfortunately, I did not read the recipe before deciding on it. The ingredient list was so simple and I think that is what caught my attention. When I got home and actually read the recipe, it was so intimidating that I almost didn't make it. But I am glad I did, because I found SEVERAL shortcuts and came up with the recipe I am about to share with you....

Strawberry Tiramisu aka Tiramisu alle Fragole

For the "Soaking Sauce" -
1 & 1/2 pounds fresh strawberries, stems removed and sliced
1/2 cup sugar
1 cup water

For the Filling -
4 large eggs, separated (I chose Safe Eggs, since there is no heat involved)
2 cups Mascarpone cheese
3/4 cup sugar

And don't forget the lady fingers! I used about 30.

To make the sauce, combine all ingredients in a sauce pan and heat just long enough for the sugar to dissolve. Then transfer to either a blender or a food processor, whatever you have, and liquefy!!! Set it aside and let it cool.

Beat the egg whites until stiff peaks form. I used my Kitchen Aid and just a little cream of tartar to help the process move quickly. Transfer the finished product to a plate and set it in the refrigerator.

Beat the egg yolks with the sugar until they are fluffy. I, again, used my Kitchen Aid. It is just so helpful! Then, add in the mascarpone and continue mixing until well blended. Get your egg whites, and fold those in.

Now you are ready to begin putting the masterpiece together. I used my rectangle lidded pyrex dish. Dunk the lady fingers one at a time in the strawberry sauce and form a single layer of them in the bottom of the dish. Once you completed the layer, you can add a little more sauce if you wish. Then take about half of the mascarpone mixture and spread it over the lady fingers. Next, more lady fingers dunked in strawberry sauce, and finish off with the remaining mascarpone. I topped mine with mini chocolate chips, but you could also slice up some strawberries or use fresh mint.

This dish would also be very pretty prepared in individual serving sizes. Make sure whatever you prepare it in is glass, so the pretty layers shine through!

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