Photo courtesy of spoonforkbacon
Now, I've travel to Italy for Tiramisu and lived in NYC. But had the best version of this Italian desserts in Soho (NYC) back in the days at Le Streghe. I spent plenty of after hours at this place, dancing, eating, and sipping on fine Italian white wines. Before the Trade Center fell. It was so gooooooooooood and better than having _ _ _ ! Now a strawberry version has been produced. Enjoy!
Makes 1 (8”x8”) pan
1 cup water
1 cup superfine sugar
1/2 cup honey
12 ounces mascarpone cheese, softened
1/2 cup superfine sugar
2/3 cup heavy cream
1 teaspoon vanilla extract
1 1/2 packages of ladyfingers (about 36)
1 1/2 quarts strawberries, hulled and sliced edible flower petals, optional
1. Place water, sugar, and honey in a small saucepan and simmer over medium heat until sugar dissolves. Remove from heat and set aside. Allow honey simple syrup to cool completely, about 1 hour.
2. In a large mixing bowl, beat together mascarpone and sugar until light and fluffy. In another bowl beat together heavy cream and vanilla until medium peaks form.
3. Fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.
4. Pour honey simple syrup into a shallow dish and dip ladyfingers, turning once to coat for a few seconds so that they can absorb some of the liquid. Line the ladyfingers in a single layer, in the bottom of the 8”x 8” baking dish.
5. Top ladyfingers with half of the mascarpone mixture and smooth the surface with an offset spatula or with the back of a spoon. Place a layer of sliced strawberries over the mascarpone mixture, reserving the remaining strawberries for the top.
6. Repeat step #4, but over the first layer and top with the remaining mascarpone mixture and smooth the top over.
7. With the remaining strawberries, working from the center-out, angle the strawberries slices, continuing around the dish until you have a flower-like pattern. Refrigerate for 4 to 6 hours and up to 1 day.
8. Top with a sprinkle of edible flowers, slice and serve.