Friday, 1 August 2008

Strawberry Cannoli Tiramisu

1 package ladyfingers, split
1/4 cup strongly brewed
   coffee + 1 tbsp sugar mixed
   in, then cooled
2 tbsp sugar
1 tsp vanilla extract
4 oz mascarpone cheese or*
   4 oz cream cheese & spoonful
   of sour cream
8 oz ricotta cheese
1 1/2 cups whipped topping,
1/2 cup mini chocolate chips
1 cup fresh strawberries, hulled
   and sliced
2 tsp cocoa powder

  • In a large mixing bowl, beat together the 2 tbsp sugar, vanilla extract, mascarpone* cheese, and ricotta cheese until smooth and creamy. 
  • Fold in the whipped topping and chocolate chips. Set aside.
  • Arrange half of the ladyfingers in the bottom of a 9x9 inch baking pan. 
  • Brush the ladyfingers with about half of the coffee/sugar mixture.
  • Spread half of the ricotta/mascarpone cheese mixture over the ladyfingers in the dish. 
  • Top with half of the sliced strawberries. 
  • Cover with the remaining ladyfingers; then brush the second layer of ladyfingers with the remaining coffee mixture. 
  • Top with the remaining ricotta/mascarpone cheese mixture. 
  • Sift the cocoa powder over top, and then arrange the remaining strawberry slices on top. 
  • Sprinkle with additional mini chocolate chips, if desired.
  • Cover and refrigerate for at least 4 hours or up to overnight. 
  • You can cover and refrigerate any leftovers for up to 3 days.