• 16servings
  • 210minutes
  • 1calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) ginger preserves

  2. 1/2 cup(s) lemon juice

  3. 1/4 cup(s) water

  4. 2 package(s) (6 oz each) soft ladyfingers (48 ladyfingers)

  5. 1 container(s) (8 oz) mascarpone cheese , at room temperature 1 brick (8 oz) cream cheese , at room temperature 1/333333333 cup(s) sugar

  6. 1 tablespoon(s) grated lemon zest

  7. 1 cup(s) heavy cream

  8. 1 cup(s) chopped strawberries Garnish: sugared lemon slices (see Note)

Instructions Jump to Ingredients ↑

  1. Line the bottom of an 8-in. springform pan with nonstick foil.

  2. Microwave ginger preserves in a medium glass bowl 1 minute or until melted. Whisk in lemon juice and water.

  3. Stand 3 strips of ladyfingers (each strip has 6) around side of pan and place 14 ladyfingers over bottom, flat side facing you, cutting to fit if necessary. Set aside 1/4 cup ginger syrup; brush ladyfingers with about half of remaining syrup.

  4. In large bowl, beat mascarpone, cream cheese and sugar just until blended. Beat in reserved 1/4 cup ginger syrup and lemon zest. In medium bowl, beat heavy cream on high speed until stiff peaks form; gently fold into cheese mixture.

  5. Spread 2 cups cheese mixture into pan over ladyfingers. Arrange remaining ladyfingers on top, cutting to fit. Brush with remaining ginger syrup. Evenly sprinkle strawberries on top; spread remaining cheese mixture over strawberries. Cover and refrigerate 2 hours or overnight.

  6. Remove side of springform pan. Slide tiramisu off lined bottom onto serving plate. Garnish with sugared lemon slices, if using.


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