Strawberry & Prosecco Tiramisu

By TrayH

Tiramisu means "pick me up" in Italian! Looking to try something new, replace the coffee with sparkling wine and add some strawberries: welcome spring!

Ingredients

• 2 cups (about 1 lb) mascarpone
• 1/2 pint whipping cream (makes about 1 1/2 cups whipped)
• 4 eggs*
• 26 Italian ladyfingers
• 1/2 cup sugar (or more to taste)
• 1 1/2 lb strawberries
• 1 1/2 cups Prosecco
• Mint and small meringues to decorate
• You will be seperating the egg yolks from the whites. Both will be used.

Details

Adapted from koshereye.com

Preparation

Step 1

** In your blender or food processor, puree 1/3 of the strawberries with the wine until smooth. Set aside in a small and shallow bowl.

** Using an electric whisk, or in your food processor, beat the egg yolks with the sugar.

When they become frothy, add the mascarpone; process until combined and set aside.

** In a perfectly clean bowl (you can wipe it quickly with a few drops of lemon or vinegar to make sure it’s degreased) beat the egg whites (which should be clear, with no traces of yolk) with an electric whisk until they start forming soft peaks.

** Gently fold the whites into the mascarpone cream with a spatula, using an upward motion.

Fold in the whipped cream.

** Divide the marscapone mixture in two seperate bolws.

Chop 1/2 of the remaining strawberries and add them to half of the mixture. Also add enough strawberry/wine juice to make it pink.

** Dip each ladyfinger into the remaining strawberry/wine mix for 5 to 8 seconds, flipping them a couple of times (letting the cookies soak too long will cause them to fall apart).

Arrange the soaked ladyfingers on the bottom of a glass or pyrex 9 x 13-inch baking dish (or two smaller square or round pans).

Spread the pink half of the mascarpone mixture on top.

Make a second layer of soaked ladyfingers and top with the white mascarpone mixture.

Slice the remaining strawberries and use them to decorate. You can also add some fresh mint leaves and meringues.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours before serving.

You can also make the tiramisu in individual Martini cups: tres chic!