Strawberry champagne tiramisu

Strawberry champagne tiramisu


500g mascarpone cheese
1 cup heavy cream
3/4 cup powdered sugar
1 cup of champagne
300g Ladyfingers
2 cups fresh strawberries, crushed and chopped
1/4 cup strawberry jam
1 teaspoon vanilla extract
cocoa powder for powder
Fresh strawberries and mint leaves to garnish

In a large mixing bowl, beat together mascarpone, heavy cream, powdered sugar and vanilla extract until mixture is smooth and forms stiff peaks.
In a separate shallow dish, pour the champagne.  Briefly dip each ladyfinger into the champagne, ensuring they are moistened but not soaked.
Spread a thin layer of mascarpone mixture on the bottom of your serving plate.
Layer the champagne-soaked ladyfingers over the mascarpone.
Spread a layer of strawberry jam over the Ladyfingers, then a layer of cut strawberries.
Repeat the layering process, ending with a layer of mascarpone mixture.
Refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld.
Before serving, dust with cocoa powder and decorate with fresh strawberries and mint leaves.
Preparation time: 30 minutes |  Relaxation time: 4 hours |  Total time: 4 hours 30 minutes

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