Strawberries & Cream Tiramisu

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 3 hours 30 minutes

Ingrédients

3 tbsp. confectioners’ sugar

6 c. heavy cream, divided

16 oz. mascarpone, room temperature

48 ladyfingers

2/3 c. triple sec

1 (13-oz. jar) strawberry jam

3 tbsp. crushed freeze-dried strawberries

Instructions

In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat confectioners’ sugar and 3 cups heavy cream on medium-high speed until medium peaks form (do not whip to stiff peaks), about 3 minutes. Add mascarpone and beat until just combined (mixture will loosen at this point).

In a shallow dish or long container large enough to fit ladyfingers, combine triple sec and remaining 3 cups heavy cream. Dip each ladyfinger into triple sec mixture on both sides until beginning to soften but aren’t falling apart, about 30 seconds total.

Line the bottom of a 13" x 9" baking dish with dipped cookies. (You should be able to fit 2 rows of 12 ladyfingers vertically.) Spread half of mascarpone mixture over cookies. Stir jam to loosen if needed, then gently spread jam over mascarpone mixture, being careful not to blend into mascarpone layer too much. Repeat with remaining 24 ladyfingers and mascarpone mixture. Refrigerate to set, at least 3 hours and up to overnight.

Top with freeze-dried strawberries before serving.

Nutrition

• Calories: 907
• Lipides Totaux: 72 g
• Lipides Saturés: 44 g
• Acides Gras Trans: 2 g
• Cholestérol: 324 mg
• Sodium: 261 mg
• Glucides Totaux: 47 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 15 g
• Protéines: 12 g