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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I haven't tried this yet but I am posting it here for the strawberry recipe tag game. Also for safe keeping. If someone tries this recipe please let me know how you like it and any changes you make. Thanks in advance. When you dip the ladyfingers in the coffee do it quickly otherwise they will become soggy. The preparation time is a guesstamation. Cooking time is refrigeration time. Ingredients:
16 ounces mascarpone cheese, at room temperature |
3/4 cup confectioners' sugar, sifted |
7 tablespoons marsala, divided |
1 pint strawberry |
3/4 cup boiling water |
2 tablespoons granulated sugar |
2 1/2 teaspoons espresso, instant granules |
1 (3 1/2 ounce) package ladyfingers |
1 ounce chocolate |
Directions:
1. Blend mascarpone, confectioner's sugar and 5 tbsp Marsala in food processor until smooth.
2. Hull strawberries (I use a melon baller to hull the berries and an egg slicer to slice them) and slice half of them. Cut remaining berries in half.
3. Combine boiling water, expresso, sugar and remaining Marsala in a bowl large enough to dip ladyfingers.
4. Quickly dip ladyfinger in above mixture and turn to coat (Do not soak. You will not have enough coffee mixture to do all of the ladyfingers).
5. Place ladyfinger in 8x8 glass baking dish and continue until bottom is covered (trim to fit if necessary).
6. Spread 2/3 of mascarpone over biscuits
7. Cover mascarpone with sliced berries.
8. Add another layer of dipped ladyfingers.
9. Spread remaining mascarpone.
10. Sprinkle with grated chocolate.
11. Arrange halved berries over the top.
12. Refrigerate for at least 4 hours before serving.
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