Quick Strawberry And Apricot Tiramisu Recipes

STRAWBERRY TIRAMISU

Steps:

• Using an electric beater, beat together egg yolks and sugar until pale and thick.
• Beat in mascarpone.
• Whisk egg whites to soft peaks.
• Fold cream then egg whites into mascarpone mixture.
• Fold in strawberries.
• Combine coffee and rum or brandy.
• Dip half the sponge fingers briefly in the mixture to moisten the outside.
• (Do not soak fingers in mixture, they will fall apart) Line the base of a serving bowl with the sponge fingers.
• Spoon half the mascarpone mixture into the bowl.
• Cover with remaining sponge fingers that have been dipped in the coffee mixture.
• Spoon over remaining mascarpone mixture.
• Cover and refrigerate for at least 4 hours.
• Just before serving, sift a little cocoa over the tiramisu.
• Garnish with strawberry halves.

QUICK AND EASY TIRAMISU

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.

QUICK STRAWBERRY AND APRICOT TIRAMISU

Steps:

• Separate the egg whites and yolks.
• Whisk the whites until stiff with a pinch of sugar.
• Set aside.
• Whisk the yolks with the caster sugar until the mixture becomes pale, thick and creamy.
• Split open the vanilla pod with a sharp knife, scoop out the seeds and add to the yolk mixture.
• Whisk in the mascarpone, then gently fold the whisked egg whites into the mascarpone mixture and set aside.
• Whizz a quarter of the strawberries, spoon into a wide shallow bowl, add the Kirsch and dilute with about the same amount of water to make a thin syrup.
• Quickly dip about half the sponge fingers into the syrup and arrange them in the bottom of a large bowl or deep glass dish.
• Spoon over half the mascarpone and egg mixture.
• Cover with a second layer of syrup-dipped sponge fingers (you may need to add a bit more Kirsch and water to the syrup).
• Spoon over the rest of the mascarpone cream.
• Chill for at least two hours.
• Stone and quarter the apricots.
• To finish, arrange the strawberries and apricots on top of the tiramisu and scatter over the hazelnuts.