Strawberry Tiramisu

1. 1

   Blend mascarpone, confectioner's sugar and 5 tbsp Marsala in food processor until smooth.

2. 2

   Hull strawberries (I use a melon baller to hull the berries and an egg slicer to slice them) and slice half of them.

3. 3

   Cut remaining berries in half.

4. 4

   Combine boiling water, expresso, sugar and remaining Marsala in a bowl large enough to dip ladyfingers.

5. 5

   Quickly dip ladyfinger in above mixture and turn to coat (Do not soak.

6. 6

   You will not have enough coffee mixture to do all of the ladyfingers).

7. 7

   Place ladyfinger in 8x8 glass baking dish and continue until bottom is covered (trim to fit if necessary).

8. 8

   Spread 2/3 of mascarpone over biscuits

9. 9

   Cover mascarpone with sliced berries.

10. 10

    Add another layer of dipped ladyfingers.

11. 11

    Spread remaining mascarpone.

12. 12

    Sprinkle with grated chocolate.

13. 13

    Arrange halved berries over the top.

14. 14

    Refrigerate for at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.