Saturday, June 1, 2013

GPAC Blueberry Tiramisu

I took this picture at least one year ago, maybe longer? It's taken me this long to sit down and finish this post. It's quite silly, I have several posts like this. A list of ingredients so I don't forget, with measurements. Sometimes pictures of notecards with scribbles. Ingredients. Measurements. Notes. A folder full of edited pictures that need homes on here. Drafts that need tweaking before publishing. I'm always behind, but this is a hobby. This is fun, so I don't get too stressed. Book? What book?

Soak the Lady Fingers well, I didn't let mine soak up quite enough.

Give Peas A Chance Blueberry Tiramisu

2- 8 ounce containers of Mascarpone cheese room temperature, or make your own
3/4 teaspoon Almond extract
1 teaspoon Vanilla extract
1/4 sugar - I use a few tablespoons
10 ounce jar of blueberry preserves (Polaner is a good brand to purchase)
1 cup brewed fruit tea
1 1/2 cup Whipping Cream or Heavy Cream
1 Package of Lady Fingers
Chocolate to drizzle
Blueberries for garnish

Beat mascarpone cheese until it is fluffy and smooth.
Beat in the heavy cream.
Beat in sugar, vanilla, and almond extract.
Mix the blueberry preserves with the fruit tea, water, or use juice.
Dunk the Lady Fingers in the the blueberry preserves mixture, let them soak up a little bit. (More than pictured.)
Place a layer of soaked Lady Fingers into a plastic wrap lined loaf pan.
Spread half of the cheese mixture on top.
Add another layer of soaked Lady Fingers.
Scoop up any whole berries from the preserves and put them on top of the Lady Fingers.
Top with remaining cheese.
Cover and refrigerate for at least four hours.
Before serving, sprinkle with dark chocolate shavings, or melted chocolate.
Serve with fresh blueberries.

*You may use water or fruit juice if you don't have tea you like.
*If you want to slice the Tiramisu it's easier to use a loaf pan lined with plastic wrap for assembly. If you are going to scoop it out, a trifle bowl works also.
*This can be made the day before serving.
* Slivered almonds would be great on top of this.

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