Red, White, and Blue Tiramisu
A dessert that shouts “Hurray, for the Red, White and Blue”! A Tiramisu for the 4th of July!
RED, WHITE AND BLUE TIRAMISU
1 recipe Creme Diplomat (recipe below) 2 cups sparkling apple cider, white grape juice (or Prosecco) 40 to 44 ladyfingers, the hard, dry variety, known as savoiardi 2 1/2 cups fresh blueberries, smashed 1 (13-oz.) jar wild blueberry preserves or jam 3 cups fresh strawberries, finely chopped ¾ cup heavy cream with 3 tablespoons powdered sugar crushed freeze-dried strawberries (or fresh blueberries, strawberries and raspberries to decorate the top)
-Make the Creme Diplomat, according to the recipe below. Chill until ready to use.
-In a shallow bowl or large liquid measuring cup, stir juice and 1 cup cream. Working one at a time, dip 20 to 22 ladyfingers into the juice mixture. Arrange in rows parallel to the short side of a 13" x 9" baking dish, breaking if needed to fit.
-In a medium bowl, combine fresh blueberries and blueberry preserves. Spread the blueberry mixture over the top of the first layer of Ladyfingers. Then spread half of the Creme Diplomat over the blueberry layer, being careful to not mix the layers.
-Dip and layer remaining ladyfingers on top of the Creme Diplomat layer.
-Fold fresh strawberries into the remaining Creme Diplomat. Spread the strawberry/creme over the top of ladyfingers.
-Whip the ¾ heavy cream with powdered sugar, until stiff peaks form. Spread evenly over the top of the Tiramisu. Refrigerate at least 4 hours and up to 3 days.
-To decorate, gently press star-shaped cookie cuttera into top of tiramisu (you can also use different size/multiple star cutters to speed this up). Using a fine-mesh sieve, dust the top with crushed and powdered freeze-dried strawberries then remove the cookie cutters to create stars. Repeat, spacing star shapes on top of tiramisu as desired. (Alternately, decorate the top with cut strawberries, raspberries and blueberries to create flowers, American flag motifs, etc.) Chill until ready to serve then cut into squares. Serves 8 - 10
Creme Diplomat:
VANILLA PASTRY CREAM:
6 egg yolks 2/3 cup sugar 1/3 cup flour 1 1/2 cups boiling milk 2 tablespoons vanilla extract 1 cup heavy cream pinch of salt
-Place the 6 egg yolks, sugar, salt and vanilla in a mixing bowl. Beat until light and the mixture ribbons when the beater is lifted. Add the flour and blend together. Pour the hot milk in a slow, thin stream into the egg mixture, stirring with a wire whisk or the medium speed of an electric mixer, until smooth.
-Transfer the mixture to a medium saucepan set over moderate heat. Stir constantly until the mixture just reaches a boil and becomes quite thick. Reduce the heat and cook, stirring for 2 to 3 minutes longer. Remove from the heat and pour into a plastic or glass bowl. Cover and cool to room temperature.
-Whip the cream until it holds stiff peaks. Fold the whipped cream gently into the custard. Chill until ready to use.
Dip Ladyfingers into juice/cream mixture and layer over the bottom of a 9 X 13 inch dish.
Prepare berries as described in recipe.
Prepare Creme Diplomat then chill. Mix with chopped strawberries.
Spread sweetened whipped cream over the top layer of the Tiramisu.
Decorate the top of the Tiramisu with sliced strawberries, raspberries and blueberries to create flowers, American flag motifs, stripes and stars, as desired.
A lovely summer version of Tiramisu with rich cream and berries. A perfect dessert to celebrate the 4th of July!
PERSNICKETY NOTES:
**For an easier, shortcut version, instead of making the Creme Diplomat, whip 2 1/2 cups of heavy cream to soft peaks. Add 2/3 cup powdered sugar, 1 tablespoon vanilla extract and 8 ounces of softened cream cheese or Mascarpone cheese and continue to beat until smooth, stiff peaks form. Use in the recipe in place of the Creme Diplomat.
