Fresh Strawberry Tiramisu Trifles
4 cups fresh, cleaned strawberries quartered and sliced to desired size
2 tablespoons fresh lemon juice
¼ cup plus 2 tablespoons dessert wine (Kunde Sweet Leslie or Amaretto)
Pinch of salt
1 pound mascarpone - room temperature
2 cups heavy cream - whipped to soft peaks
½ cup sugar plus 1 tablespoon
1 teaspoon vanilla
1 shot double espresso
16-20 lady finger cookies
Optional garnish - chocolate dipped strawberries and mint
First macerate cleaned strawberries in a bowl with lemon juice, 1 tablespoon sugar, 2 tablespoons dessert wine or amaretto and a pinch of salt, set aside.
Make the shot of espresso and set aside to cool.
Next, whip 2 cups heavy cream and ⅓-½ cup sugar to soft peaks. Add 1 teaspoon vanilla. Gently fold in the mascarpone and blend well until soft and creamy. Taste for desired sweetness, add more sugar if you like sweeter. Add the dessert wine or amaretto to espresso and put in a low bowl for dipping lady fingers.
Note: To assemble you can use individual stemless wine glasses or glass dessert dishes. You can also use a glass trifle dish, but you will need additional ladyfingers for this.
To assemble in 6 stemless wine glasses:
Quickly dip 1 ladyfinger on each side in espresso mixture, break in half and lay on bottom of each glass, add one large dollop of cream mixture next, then a large spoon of strawberries on the cream. Continue in each glass and then repeat one more time. Cover each with plastic wrap and place in refrigerator for 3-4 hours or overnight. Serves 6.