The Pioneer Woman Tasty Kitchen
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Tiramisu alla Frutta

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Description

Tiramisu with a fruity twist! This is an elegant and fantastic way to use up those fresh fruits of the season. (Cook time is fridge time!)

Ingredients

  • 1 pound Strawberries
  • 3 cups Orange Juice Or Strawberry Juice
  • 5 leaves Mint (optional)
  • 1 tub (Large) Mascarpone
  • 2-½ cups Milk
  • 1 cup Sugar
  • ½ cups Sour Cream (optional)
  • 2 packages Lady Fingers Or Savoiardi Or Pan Di Spain

Preparation

*Note: I use strawberries because I prefer them–but peaches, plums, and berries work wonderfully, too! You may need more or less milk and sugar depending on your taste and consistency preferences. You can adjust it effortlessly to your taste buds.

Directions:

1. Prepare the fruit by slicing and chopping in thin, small pieces. Toss in a bowl with the fruit juice and let sit while we prepare the cream. (If you have mint, now is the time to add to the juice/fruit mix).

2. With an electric hand mixer (or a whisk), cream the mascarpone in a large bowl. Add milk in 1/2 cup at a time. Cream together until you get a thick but creamy consistency (like sour cream–you might need more milk–add more if necessary). Add sugar to the mix and cream. Now is the time to put in the sour cream, if you like. (You may add more sugar or use less according to your preferences).

3. Remove the fruit from the juice mix with a slotted spoon or a sieve and set aside.

4.Take the lady fingers and soak in the juice and transfer to a deep casserole or serving dish (you can also do individual servings in ice cream dishes or ramekins). Situate each one side by side until bottom of serving dish is coated like a cake layer.

5. “Sprinkle” about 3/4 cup of the fruit on top of the “cake” layer. Coat thoroughly with the cream mix.

6. Repeat steps 4 and 5. If you have enough space, cream and lady fingers, add a third layer.

7. Top with sliced strawberries for decoration and place in fridge for about two hours until set.

4 Comments

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shecancook2 on 8.23.2009

terri– ‘soak’ in the sense ‘dip’… put it in the juice, wait two seconds, turn over and wait two seconds.

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shecancook2 on 8.23.2009

carist– a) you know those big sour cream tubs? just about two of those. b) any size!! any shape!! i like to use the 8×12 or whatever size that is–those glass see-through casserole dishes–the classic ones… but you could very well use individual serving dishes, too if you like. c) the savoiardi– the ones i get are about 16 pieces per package (if i’m not mistaken) and i use about two and a half packages–but it all depends on how large the casserole dish is.

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ADashOfInsanity on 8.16.2009

Another thing to clarify…how long to soak the lady fingers? I’ve never made anything like this before…but I will now. This looks amazing!

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carist on 8.16.2009

Could you clarify a few things? I could probably guess but I’d rather not have to: a) how many ounces of mascarpone, b) what size casserole/serving dish, and c) what size package of savoiardi? Thanks!

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