Ingredients
3 C. fresh strawberries, washed, diced
1/4 C. granualted sugar or Splenda
2/3 C. whipping cream
8 oz. mascarpone cheese
3/4 C. powdered sugar
1 tsp. vanilla extract
1/3 C. honey
1 3-oz. pkg. ladyfingers
6 ramekins or custard cups
Decorations and garnishes
1/3 C. whipping cream
1 tsp. vanilla extract
2 Tbs. granulated sugar or Splenda
1/4 C. strawberry ice cream topping
powdered sugar
whole strawberries, washed and dried
Pirouline French Vanilla Pirouette Cookies or plain vanilla wafers
Directions
In a large bowl, coat berries in sugar and stir in the hot water. Let sit 10 minutes or until berries soften. In a separate bowl, with an electric mixer, whip cream until stiff peaks form; reserve. In another bowl, with a mixer set on medium speed, combine the mascarpone cheese, powdered sugar and vanilla. Add the cheese mixture to the berries and mix gently with a spoon. Fold in whipped cream
Heat honey in a microwave-safe cup for 10-15 seconds until warm and a thin consistency. Line bottom of each ramekin with 3 ladyfingers. Drizzle a thin layer of honey over the ladyfingers in each ramekin. Spoon some strawberry filling on top and spread evenly to cover all the lady fingers. Create a second layer of ladyfingers and honey drizzled. (warm honey again if needed to keep thin). Spoon more of the strawberry filling to the top edge. Make sure you have at least 2 complete layers for each ramekin.
At high speed, whip cream, vanilla and granulated sugar until stiff peaks form. Spread a layer of cream over the tiramisu until completely covered.
Heat the strawgberry topping in a microwave-safe bowl 5-10 seconds. Spoon small amounts on top of the whiopped cream layer in random locations. Using a knife, lightly score the top in a swirl pattern to move the topping for a design. Cover each with plastic wrap and chill until ready to serve.
To serve, dust each dessert plate with powdered sugar. Place a tiramisu in the middle and garnish with strawberry preserves and mint leaves, as desired. Serve with cookies.
Serving Size
6
Preparation Time
35 minutes
