Strawberry and Amaretto Tiramisu

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I’ve seen a few recipes for Strawberry Tiramisu online but went back to my original recipe which my family loves, substituting Amaretto for the Kahlua I normally use and adding fresh strawberries.  This might be our new favorite, certainly during the strawberry season.  It’s very easy to put together, not too sweet and a good make-ahead dessert.

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STRAWBERRY AND AMARETTO TIRAMISU

One package Italian lady fingers (about 12 lady fingers – I use Alessi Biscotti Savoiardi)
¼ to 1/2 cup Amaretto (to pour over lady fingers – they should be evenly moist)
One cup of fresh strawberries, hulled and sliced
4 oz. cream cheese, softened
15 oz. light ricotta cheese
2 cups frozen whipped topping, thawed (Cool Whip)
9 fresh strawberry-halves for garnish

Place the lady fingers in a layer in bottom of 9-inch pan.  Pour Amaretto over the lady fingers.  Arrange sliced strawberries over lady fingers.  Set aside.

In a large mixer bowl, beat together the cream cheese and ricotta cheese until smooth.  Fold in whipped topping.

Spoon the cream cheese mixture over the top of the lady fingers and strawberries.  Place the strawberry halves over the top of the dessert, creating 9 servings.  Cover and refrigerate at least two hours or overnight.

To serve, cut dessert into 9 servings, including a fresh strawberry half.  Refrigerate leftovers.

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Twinkie Tiramisu

My youngest daughter loves Twinkies and dropped a big hint when she saw a recipe online for a recipe for Tiramisu that used them as the base.  I borrowed the idea of the Twinkies but otherwise used my own recipe for Tiramisu.

TWINKIE TIRAMISU

* 5-½ Twinkies
* 4 oz. light cream cheese (Neufchatel), softened
* 15 oz. light ricotta cheese
* 2 cups light Cool Whip whipped topping
* 1/2 cup Kahlua or coffee liqueur (to pour over Twinkies)
* One Hershey chocolate Nugget

Place Twinkies in bottom of 9×9 inch dish.

Pour Kahlua or liqueur over Twinkies.  There will be some in the bottom of the dish which the Twinkies will soak up.

In a large mixer bowl, beat together the cream cheese and ricotta cheese until smooth.  Fold in Cool Whip whipped topping.

Spoon the cream cheese mixture over the top of the Twinkies.

A microplaner is good to use for grating the chocolate Nugget over the top of the dish.

Refrigerate for at least two hours before serving.

Yield:  6-8 servings 

Since not everyone in the family is that fond of Twinkies, I also made a batch of my original version, using Italian lady fingers…


This recipe was first posted in November of 2008.  Click here for my original recipe.

For the big taste-off, only my youngest daughter and I were willing to try the Twinkie Tiramisu.  We found it to be very similar to the lady finger version –  a little bit sweeter.  My daughter said there was a faint Twinkie “aftertaste”, which I didn’t pick up.

The Italian lady fingers version would be lower in fat and calories, but for dyed-in-the-wool Twinkie lovers, there’s nothing like that jolt of sweet cream filling.

Sunday-After-Thanksgiving Meal

thanks08-004After eating our fill of turkey on Thanksgiving, on Friday and on Saturday, it doesn’t seem possible that anything with turkey would be appetizing on Sunday, but this dish made with extra-rich turkey gravy/broth is highly anticipated by my family on the post-Thanksgiving Sunday.   I found this recipe for Creamy Turkey Tetrazzini in a Philadelphia Brand Cookbook in 2004 and we have been enjoying it ever since. The secret is to use the best turkey broth/gravy you can salvage from the holiday meal.

CREAMY TURKEY TETRAZZINI

  • 1/4 cup margarine
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 4 oz. fresh mushrooms, sliced thinly
  • 10 oz. good turkey broth/gravy
  • 8 oz. cream cheese, cut into small cubes
  • 1 cup chopped cooked turkey
  • 2 Tblsp. chopped pimiento
  • Salt/pepper
  • 1 oz. grated Parmesan cheese

Preheat oven to 350 degrees F

Saute onions and celery in margarine over medium heat for about 10 minutes.  Add sliced mushrooms and continue cooking until mushrooms are cooked through.  Add broth and cream cheese, stirring over low heat until cheese is melted.  Add turkey and pimiento.  Taste before adding salt – it will depend on how your gravy/broth is seasoned.  Grate some black pepper over the top.  Pour into a 1-1/2 quart casserole dish.  Top with grated cheese.  Bake @ 350 degrees F for 30 minutes.

Meanwhile cook 7 oz. of spaghetti or fettucine according to package directions.  Drain pasta.  Serve hot turkey mixture over pasta.

Yield:  4-6 servings. 

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For dessert today, I made my version of Tiramisu, developed about 15 years ago when we had enjoyed the dessert at a restaurant but I had no idea of how it went together.  We all like my version which uses low-fat versions of some ingredients and 1/2 cup of Kahluha.

MY FAIRLY LIGHT TIRAMISU

  • One package Italian lady fingers (about 12 lady fingers – I use Alessi Biscotti Savoiardi)
  • 4 oz. light cream cheese (Neufchatel), softened
  • 15 oz. light ricotta cheese
  • 2 cups light Cool Whip whipped topping
  • 1/2 cup Kahlua (to pour over lady fingers)
  • One small block of Ghiaradelli chocolate (I like milk chocolate)

In a large mixer bowl, beat together the cream cheese and ricotta cheese until smooth.  Fold in Cool Whip whipped topping.

Place half of the lady fingers in layer in bottom of 9×9″ pan.  Pour half of the Kahlua (1/4 cup) over the lady fingers.

Spoon half of the cream cheese mixture over the top of the lady fingers.  Repeat with the remaining lady fingers, 1/4 cup of Kahlua and remainder of cheese mixture.

Grate the Ghiradelli chocolate over the top of the dish.  Refrigerate for at least two hours before serving.

Yield:  8 servings 

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We all agreed that it was a good meal and a little bit different even if the entree did include turkey!