Strawberry & Prosecco Tiramisu

Kosher Desserts

KosherEye.com

strawberryproseccotiramisu
photo courtesy of DinnerinVenice.com

by Alessandra Rovati, Dinner in Venice

Unlike most of my holiday recipes, there is nothing remotely Jewish about the origins of Tiramisu, which appeared for the first time at a restaurant in the Veneto region in the 1970's, and quickly became a world-renowned specialty.

Tiramisu is a non-denominational dessert: who wouldn't want to eat it? For Jews, however, it's the perfect Shavuot treat: layers of mascarpone cream to remind us of the sweetness of Torah, and several shots of espresso to get us through the night of learning (Tiramisu means "pick me up" in Italian!). But if you want 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 (savoiardi)
1/2 cup sugar (or more to taste)
1 1/2 lb strawberries
1 1/2 cups Prosecco or champagne (for kids, use Kedem sparkling grape juice)
Mint and small meringues to decorate

Directions:

In your blender or food processor, puree 1/3 of the strawberries with the wine or juice 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

blog comments powered by Disqus

Kosher Desserts

KosherEye.com

Kosher food recipes cookbook reviews on Kosher products by Koshereye