B.C. dessert recipe: Strawberry tiramisu, made with B.C. strawberries and coffee

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      For those who love coffee and strawberries, here’s a match made in dessert heaven.

      And you can make it at home, using B.C.–grown ingredients that are in season right now.

      This recipe for a fruity spin on a classic Italian dessert comes from B.C. Strawberries.

      Strawberry tiramisu


      Cheese mixture
      500 g (1 lb) mascarpone cheese
      1/4 cup (50 ml) sugar
      2 tbsp (30 ml) cold espresso coffee or coffee liqueur (can use instant espresso powder)
      1.5 tsp (7 ml) vanilla
      3 cups (750 ml) real B.C. whipping cream, divided

      Coffee mixture
      1/2 cup (125 ml) cold espresso coffee (can use instant espresso powder)
      1 tbsp (15 ml) sugar
      24 small lady fingers
      1 tbsp (15 ml) cocoa powder

      4 cups (1 L) sliced B.C. strawberries 
      whole strawberries and chocolate curls for garnish


      Cheese mixture
      In large bowl, beat together mascarpone cheese, sugar, coffee, and vanilla.

      In a separate large bowl, whip 2 cups (500 ml) of cream until soft peaks form; fold into mascarpone mixture.

      Coffee mixture
      In small bowl combine coffee and sugar; set aside.

      Line bottom of 10 inch (25 cm) springform pan or 9 by 13 inch (33 by 23 cm) glass baking pan with 12 lady fingers, sprinkle with ½ of coffee mixture.
      Spread with 1/4 of mascarpone mixture, sift 1 tsp (5mL) of cocoa over top.
      Arrange 1/3 sliced berries on top.
      Repeat marscarpone, cocoa and strawberry layers 2 times.
      Top with remaining lady fingers; sprinkle with coffee mixture, spread with remaining mascarpone mixture.

      Cover and chill for at least 4 hours or overnight.

      To serve, whip remaining 1 cup (250 mL) of cream, until soft peaks form.
      Spread cream on top; sprinkle with cocoa.
      Garnish with whole berries and chocolate curls.

      B.C. Strawberries