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    Strawberry Cream Pie with Chocolate Crust

    ha scritto per te

    Strawberry Cream Pie is a classic dessert that never goes out of style! It’s made with delicious French pastry cream and the season’s best fresh strawberries.

    There are many ways to celebrate the season’s bounty of fresh strawberries, and this pie is one of the best! The silky French pastry cream filling strikes a perfect balance with the tart berry topping. The usual crust is a simple press-in-the-pan graham cracker crumb mixture. But this time I’ve opted for a chocolate cookie crust. Which gives the pie richness and makes it even more special, if you ask me.

    Strawberries
    Thankfully, warm weather is here to stay for a while! So it’s so easy to find really great tasting strawberries right now. Farmer’s markets and berry farms are a good place to start shopping. But even grocery store berries will taste noticeably better. If you find yourself with a bumper crop, and want to preserve the in-season strawberries, then check out my article on how to freeze strawberries right here, on Food.com.

    Make the Chocolate Cookie Crust
    Start with 1 1/2 cups of chocolate cookie crumbs. Since Nabisco’s Famous Chocolate Wafers are no longer in production, use Oreo sandwich cookies with the filling scraped out. That’s approximately 22-25 of the unfilled sandwich cookies pulverized in a food processor. (Dewey’s Bakery Brownie Crisp Cookie Thins are also a fine choice.) Or, if you’d rather opt for the classic graham cracker crust, then you can find the instructions for that in the recipe notes.
    Combine the crumbs with melted butter in a medium mixing bowl and stir to coat the crumbs. Press the crumbs into an ungreased pie plate and bake in a preheated 375°F oven for 7 minutes to set it. Let the crust cool on a wire rack while you prep the filling.

    Make the Vanilla Cream Filling
    Begin by whisking together a few dry ingredients in a large pot: sugar, flour, cornstarch, and salt. Next, whisk together 3 cups of half-and-half (or whole milk), 6 egg yolks, and a little vanilla. Pour the mixture into the dry ingredients and whisk to combine. Then, place over medium heat and bring to a boil while whisking constantly. Cook until smooth and thickened. When it has the consistency of soft pudding, add 2 tablespoons of butter and whisk until melted and combined. Let it cool 5 minutes before pouring it into the pie crust.
    Tip: Whisking constantly should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.

    Fill and Chill
    Pour the warm cream filling into the cooled pie crust. Smooth the top and then refrigerate for at least 4 hours or overnight.

    Top with Strawberries
    There’s more than one way to top this pie! You can slice the strawberries as I have, and arrange them on top in a starburst design (see the video to help you along.) Or, you can simply dice the strawberries fine and pile them on top (see this recipe for example). I’ll admit, the latter is slightly easier to slice, but I am partial to a fancy arrangement.

    Glaze the Strawberries
    Like the classic French fruit tart (tarte aux fruits) make the strawberries shine with a simple jam glaze. Use a red fruit jam, such as raspberry or strawberry, and heat it in a small microwave-safe cup. Cook until liquid and glossy, about 30 seconds. Then, using a pastry brush, coat all of the berries with the jam. Apricot jam will also work well, but it will be almost clear and won’t add any color like the red jam will.

    Refrigerate another 10-ish minutes before serving to set the glaze.

    This Strawberry Cream Pie is such a lovely chilled treat to serve during warm weather. It seems just the thing to serve at a cookout or summer barbecue. The combination of chocolate crust, creamy custard filling, and tart strawberries – what’s not to love?
    Related recipe: Strawberry Icebox Cheesecake Dessert

    Strawberry Cream Pie with Chocolate Cookie Crust

    Heather Baird

    Strawberry Cream Pie is an old-fashioned dessert staple that never goes out of style! The chocolate cookie crust is filled with vanilla custard and then topped with freshly sliced strawberries. A fine glaze of melted red jam makes the berries sparkle and gives them a little extra color.If you’re partial to a graham cracker crust with your strawberry cream pie, see the recipe notes for instructions for an easy (and tasty!) graham cracker crust.

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    Prep Time 30 minutes minsCook Time 15 minutes mins4 hours chill time 4 hours hrsTotal Time 4 hours hrs 45 minutes mins

    Course DessertCuisine American, French

    Equipment9″ pie plate
    Ingredients US CustomaryMetric Crust1 1/2 cups chocolate cookie crumbs such as pulverized Oreo cookies with filling removed7 tablespoons unsalted butter meltedPastry cream filling2/3 cup granulated sugar2 tablespoons all-purpose flour3 tablespoons cornstarch1/4 teaspoon fine grain salt3 cups half-and-half or whole milk6 large egg yolks1 teaspoon vanilla extract2 tablespoons unsalted butterStrawberry topping1 quart fresh strawberries washed and dried1/4 cup strawberry or raspberry jam or jelly
    Instructions CrustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Pastry cream fillingIn a large saucepan, whisk together the sugar, flour, cornstarch, and salt. In a large measuring pitcher or another mixing bowl, combine the half-and-half, egg yolks, and vanilla. Whisk to combine.Pour the liquid mixture into the dry mixture while whisking constantly. Place the pan over medium heat and bring to a boil, whisking constantly. Cook until smooth and thickened, to the consistency of pudding, about 5 minutes.Remove from the heat and whisk in the butter. When the butter is melted, let the mixture stand for 5 minutes to cool slightly.Pour the cream into the prepared pie crust. Refrigerate for at least 4 hours and up to 24 hours.Strawberry toppingCut 4 whole strawberries in half with the tops intact; set aside. Hull and slice the remaining strawberries. Pat them dry with paper towels. Arrange in the center of the pie in a starburst pattern (see video for visuals). Arrange halved strawberries with the green tops around the sliced berries.Heat the jam or jelly in a microwave-safe bowl for 30 seconds to 1 minute, until liquid. Let cool slightly. Use a pastry brush to coat all of the berries with a fine layer of the jam.Refrigerate the pie for at least 10 minutes before serving to set the jam. Store covered in the refrigerator.
    NotesWhat to Expect: This pie is creamy-dreamy with French pastry cream filling that sits atop a chocolate cookie crust. The acidity of the strawberries perfectly contrasts the filling. The glaze adds a little sweetness and makes the berries shine.
    Lumpy Pastry Cream? No Problem! Make sure you’re whisking constantly as you cook the pastry cream. All that whisking should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.
    A Speedier Topping: If you’re not into arranging all those berries, you can simply dice them all fine and toss them in the melted jam, then pile them on top of the pie and refrigerate as directed.
    Weepy Berries: Arrange the berries on top of the pie within a couple of hours before serving for the freshest appearance. If leftovers remain more than a day or two, the berries will begin to weep and give off their juices. The green tops on the halved berries will also wilt. This doesn’t look pretty, but it will not affect the taste.
    For a Graham Cracker Crust: Combine 1 1/2 cups graham cracker crumbs, 1 tablespoon brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Whisk to combine. Add 7 tablespoons melted butter and mix to coat the crumbs. Pour into a pie plate and press in the bottom and up the sides; bake and cool as directed in the recipe.
     

    Keyword chocolate cookie crust, French pastry cream, fresh strawberries, glazed strawberries, nostalgic dessert, old fashioned pie, spring dessert, strawberry cream pie, summer dessert

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Lemon Raspberry Cheesecake

      ha scritto per te

      This layered Lemon Raspberry Cheesecake is bursting with tart citrus and sweet red raspberry flavors. It’s perfect for a springtime soiree or any special occasion.

      This layered cheesecake has been in development for a long time – more than a year, actually! It’s inspired by Cheesecake Factory’s Lemon Cream Cheesecake, but it’s not an exact copycat recipe (like this one, for example). The flavors are much the same as the inspiration cake, but it’s pared down in size and more manageable for the home baker. I’ve made three different versions of it, and had even teased one iteration ‘coming soon’ on Instagram stories months ago. However, after a little more scrutinizing, I decided it still wasn’t exactly right. The first version was too tart. The second one was too tall to fit in a standard 9×3-inch springform pan. It’s like they say, third time’s a charm!
      Yes – at long last! I’m ready to share this Lemon Raspberry Cheesecake just in time for spring holidays and warm weather. It isn’t hard to make, but it does take some time to put together. Start a couple of days ahead, because the cheesecake layer needs to chill overnight. And then the assembled cake also needs to chill overnight. So the most time-consuming part is the hands-off, waiting around!

      This cheesecake-cake is made of one vanilla cake layer, raspberry coulis-dipped lady fingers, zesty lemon cheesecake, and lemon whipped cream. The recipe is designed to have leftover raspberry-coulis, which should be served in a pitcher for drizzling on each cheesecake slice.

      Make the Raspberry Coulis
      Mix together 12 oz. raspberries (fresh or frozen and thawed) and granulated sugar. Cook for 2 minutes in the microwave and stir until the sugar is melted. You can also do this on the stove top. When the sugar is melted, let it cool slightly, then transfer it to a food processor or blender. Process until the mixture is pureed. There will be seeds visible in the mixture.
      Next, pour the mixture through a sieve. Use the back of a spatula to press the pulp through the screen, leaving only the seeds behind. And just like that, you’ve just made raspberry coulis! Cover the bowl with plastic wrap and store in the refrigerator for later use.

      Make the Vanilla Cake Layer
      This layered cheesecake starts with a vanilla cake layer. Mix all of the ingredients up in a bowl with a hand mixer. Grease and flour your most reliable 9-inch springform pan with high sides (at least 3″ tall). Why? Because we’ll be using the same springform pan to bake and assemble the layers. Pour the batter into the springform pan and bake for about 18 minutes. At the end you should have a tender cake layer that requires no leveling. It bakes up perfectly flat and that’s just what we need.
      Allow it to cool completely an then cover it in plastic wrap and store in the refrigerator until needed. This will firm the crumb and it will be easier to handle.

      Make the Lemon Cheesecake Layer
      Wash the springform pan you used to bake the cake in and line the bottom with a parchment paper round. Mix up the crustless cheesecake ingredients (which includes tangy lemon zest- yum!) and pour the batter into the springform pan. Place a pan of hot water on the bottom rack of the oven and place the cheesecake on the center rack above it. This steams the cheesecake as it cooks. And helps it develop a smooth surface. I like this technique because it’s a little less messy that immersing the pan directly into a water bath.
      After an hour or so, when the timer sounds, prop open the oven door with a wooden spoon and let the cheesecake stay in the oven while it cools. This will prevent the cheesecake from having high edges with a deeply sunken center. After another hour, remove it from the oven. Refrigerate the cheesecake overnight. Then remove it from the pan and onto a plate; cover and keep refrigerated.

      Assemble the Layers
      In the same springform pan (once again!) begin assembly. Place the vanilla cake layer in the bottom of the pan. Remember that raspberry coulis? Grab a package of crisp lady fingers, and dip each one into the coulis. Then, line them up over the cake. You may have to trim some of the cookies to cover the entire cake. You can see how I arrange them in the video before the recipe card a little further down.

      Add the lemon cheesecake layer. Turn it upside down over the lady fingers and gently press down. Then, cover and refrigerate the entire thing overnight. This gives the lady fingers a chance to soften and become cake-like. Like I said before, this cheesecake isn’t complicated, but it does take some time.

      Lemon Cream Topping
      This Lemon Raspberry Cheesecake has a double dose of lemon, thanks to the lemon cream topping. After the cheesecake has chilled overnight, gently press the cheesecake layer down evenly with a flat hand. This will compress the lady finger layer slightly and make room in the pan for the lemon cream layer.
      Combine heavy cream and sugar in a mixer fitted with a whip attachment, and beat until soft peaks form. Add just a kiss of lemon extract, and beat in some bloomed and melted unflavored gelatin. This stabilizes the whipped cream and gives it a mousse-like texture which slices cleanly. Spread the whipped lemon cream over the cheesecake and refrigerate for one hour.

      After the cheesecake is chilled, remove the springform collar and transfer to a cake plate or stand. All that’s left? Scatter a few fresh raspberries on top and a couple of lemon slices, if you like. I added a few ribbons of lemon zest as well.

      Transfer the leftover coulis to a small pitcher and serve it alongside the cheesecake. An extra drizzle makes it so nice!
      I think this is a wonderful dessert to welcome the spring season. And it will also be a much appreciated cold and creamy treat throughout summer months, too. Enjoy!

      Related recipe: Chocolate-Raspberry Bavarian Torte

      Lemon Raspberry Cheesecake

      Heather Baird

      This layered confection stars with a base of vanilla cake and raspberry coulis-dipped lady fingers. It’ stopped with a tangy lemon cheesecake layer, followed by a fluffy lemon whipped cream topping. The flavors and some components of this cake are inspired by The Cheesecake Factory’s famous Lemon Raspberry Cream Cheesecake.Begin this cake 2 days ahead of serving, as the lemon cheesecake layer by itself needs to firm overnight. The assembled cheesecake will also benefit from an overnight chill.

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      Prep Time 45 minutes minsCook Time 1 hour hr 25 minutes minsChill overnight twice, 48 hours 2 days dTotal Time 2 days d 2 hours hrs 10 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment9×3-inch springform pan
      Ingredients  Raspberry coulis12 oz. frozen raspberries thawed3/4 cup granulated sugarVanilla cake layer1/2 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla extract3 tablespoons vegetable oil2/3 cup all-purpose flour1/2 teaspoon baking powder1/8 teaspoon salt1/4 cup whole milkLemon cheesecake16 oz. cream cheese at room temperature1/2 cup granulated sugar1/4 cup heavy cream2 tablespoons lemon juice1 tablespoon all-purpose flour1 tablespoon grated lemon zest1 teaspoon lemon extract5 drops yellow food color optional3 large eggs at room temperatureAssembly and lemon cream topping12 crisp lady fingers1 tablespoon cold water1 teaspoon unflavored powdered gelatin1 cup heavy whipping cream1/4 cup granulated sugar1 teaspoon lemon extractAdditional toppingsFresh raspberriesLemon slicesLemon zest ribbons
      Instructions Raspberry coulisCombine the berries and sugar in a microwave-safe bowl. Cook at 100% power in the microwave for 2 minutes. Stir well until the sugar is completely melted. You may also do this in a saucepan on the stove top. Allow the mixture to cool slightly. At this stage, give the cooked mixture a taste-test. If it is very tart, add up to 1/4 cup of sugar and cook again. (Berries vary in sweetness.)Place the mixture in the bowl of a food processor or the pitcher of a blender. Puree until smooth. Pass the mixture through a fine mesh sieve into a bowl; discard the seeds and solids.Cover the bowl with plastic wrap and store in the refrigerator until ready to use.Vanilla cake layerPreheat the oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.Beat the sugar, egg, vanilla, and oil in a large bowl using an electric mixer on medium-high speed. In a small bowl, whisk together the flour, baking powder, and salt. Beat in half of the flour mixture into the wet ingredients.Add all of the milk and mix until combined. Add the remaining flour and beat until incorporated. Pour the batter into the prepared pan and bake for 18 minutes or until a toothpick tester inserted near the center comes out clean. Cool in the pan 5 minutes. Turn out onto a wire rack to cool completely.When the cake is completely cool, cover it with plastic wrap and refrigerate until ready to use.Lemon CheesecakePreheat the oven to 325°F. Set a 9×13-inch pan filled half full of water on the bottom rack of your oven.Grease and line the same springform pan used for the cake layer; set aside.In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon zest, lemon extract, and food color if using. Add the eggs; beat on low speed until well combined.Pour the batter into the prepared pan and place on the middle rack of the oven above the pan of water. Bake for 65 minutes. When the timer sounds, turn the oven off and prop open the oven door with a wooden spoon. Let the cheesecake stand in the oven for an hour. Remove the cheesecake in the pan to a wire rack to cool completely, then cover and refrigerate in the pan overnight.Assembly and lemon cream toppingRemove the springform collar and carefully transfer the cheesecake to a plate; do not remove the parchment paper. Keep refrigerated.Wash and dry the springform pan. Place the vanilla cake layer in the springform pan. Quickly dip each lady finger in the raspberry coulis, and cover the vanilla cake with the cookies (see video for technique). You may have to trim the lady fingers to evenly cover all of the cake. Reserve the leftover coulis in a small pitcher for serving with slices of cheesecake.Carefully transfer the cheesecake layer, upside-down (parchment bottom-up) onto the layer of lady fingers. Press down gently then remove the parchment paper round from the cheesecake. Cover with plastic wrap and refrigerate overnight.The next day, with the pan still covered in plastic wrap, gently press the cheesecake down to slightly compress the lady fingers layer (it will have softened) and to make room for the lemon cream topping.For the lemon cream topping, place the cold water in a small microwave-safe condiment cup and sprinkle the gelatin evenly over the surface. Let stand until the gelatin is bloomed.Whip the heavy cream in a large bowl of an electric mixer until slightly thickened, and then gradually add in the granulated sugar. When soft peaks form, beat in the lemon extract.Microwave the gelatin for 10 seconds, or until liquid. While beating the cream, pour in the gelatin. Whip until stiff peaks form. Immediately top the cheesecake with the cream. Refrigerate for one hour.Remove the collar from the springform pan and transfer the cake to a cake stand or serving plate. Top with fresh berries, lemon slices, and lemon zest ribbons, if desired.Store the cheesecake covered in plastic wrap in the refrigerator. Serve slices of cheesecake with an additional drizzle of raspberry coulis.
      NotesWhat to expect: This cheesecake has bright, fresh flavors with citrus and raspberries. It has tart-tangy elements that are well balanced with sweet, creamy elements. It is reminiscent of The Cheesecake Factory’s Lemon Raspberry Cream Cheesecake.
      Fresh or frozen: Use fresh or frozen raspberries for the coulis. 
      Spread out the work: As I’ve mentioned in the post, this cheesecake is not difficult to make. But it requires a lot of hands-off time and overnight chilling. Make the cake layer, coulis, and the cheesecake layer on the first day. Then assemble the cake, lady fingers, and cheesecake the second day. On the day of serving, top with the lemon cream and decorate.
      Extra coulis: If you’re serving this cheesecake buffet-style to a crowd, you may want to double the coulis recipe. Having extra will allow guests to have a little drizzle or more to taste.
      Gelatin: You may omit adding the bloomed and melted gelatin to the lemon cream if you prefer. The gelatin stabilizes the whipped cream and makes it more mousse-like. Without the gelatin added, it will just be lemon whipped cream (but still tasty!).

      Keyword cheesecake cake, freeze dried raspberries, fresh lemon, lemon cheesecake filling, Lemon cream cheesecake, lemon juice, lemon raspberry cheesecake, lemon zest, raspberry coulis, spring dessert, springform pan, stabilized whipped cream, The Cheesecake Factory Copycat Cheesecake, vanilla cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Lemon Tiramisu

      ha scritto per te

      Lemon Tiramisu is a refreshing twist on the classic Italian dessert. Mascarpone cream and zesty lemon curd are layered between citrus-soaked ladyfingers for a bright-tasting pick-me up!

      Here comes the sun – in dessert form! This citrusy twist on classic tiramisu uses familiar ingredients such as mascarpone cheese and crisp lady fingers. But that’s where the similarities end. Instead of coffee, this confection has a double dose of lemony goodness with lemon syrup and tart lemon curd. It’s a different kind of pick-me-up!

      Make the Mascarpone Cream
      Start with sugar, milk and a bunch of egg yolks all whisked together in a bowl. Place the bowl over a pot of simmering water and cook the while beating with a hand mixer. Cook until thickened and a thermometer registers 160°F. Making this custardy mixture takes about 7-10 minutes – more or less depending on your range (a constant gas flame may get the job done quicker). And it’s the most intensive work you’ll do for this recipe! Remove the bowl from the pot, and let it cool completely.
      Speaking of hand mixer… the cordless hand mixer I’m using in the photos (and video!) has pretty much changed my kitchen life. It’s given me a whole new freedom as a baker and food blogger who is constantly fighting/hiding/dragging cords as I work. My mom got it for me for my birthday in 2022, and it’s been such a great tool and a pleasure to use. This is not a sponsored post, but here is an affiliate link to the KitchenAid Cordless 7 Speed Hand Mixer that I’m crazy about. If you have the same issues with being tethered in the kitchen, then you may want to invest in one!
      I digress. Back to the lemony goodness!

      Purchased Ingredients
      This recipe uses prepackaged crisp lady fingers, mascarpone cheese, and prepared lemon curd. If you have homemade lemon curd on hand, then by all means use it! While the bowl of custard cools, give the mascarpone cheese a stir and leave it at room temperature to soften. Also stir the lemon curd. If the lemon curd seems particularly stiff-set, microwave it a little so that it loosens to a pourable consistency.

      Add half of the softened mascarpone cheese to the cooled custard mixture and beat well to combine.

      Add the second half of the mascarpone and beat together until fluffy and no lumps of mascarpone remain. Set the bowl aside while you prepare the lemon syrup.

      Make the Lemon Syrup
      The syrup is a mixture of simple syrup and fresh lemon juice. Super easy! I added just a touch of lemon extract also, but this is optional. You can find my Homemade Lemon Extract recipe right here.

      Assemble the Lemon Tiramisu
      Dip crisp lady fingers in the lemon syrup briefly, then line the bottom of a 7×11-inch dish. You could also use an 8×8-inch square dish or baking pan.

      Cover the lady fingers using half of the mascarpone cream. Then, cover the cream with half of the lemon curd. Evenly spread the lemon curd over the cream. If the two swirl together a little – that’s totally fine!
      Next, dollop whipped cream over the lemon curd. Spread it evenly. It doesn’t have to be perfect – just do the best you can. Then, repeat the layers all over again: soaked lady fingers, mascarpone cream, lemon curd, and whipped cream.

      The final layer of whipped cream doesn’t have to be spread all the way to the edges. Spread it within 2-ish inches of the sides. Refrigerate the tiramisu for 6 hours (or overnight) so the lady fingers have time to soften, the cream sets, and the flavors all marry together. Much like classic tiramisu, I think it improves over time!
      Just before serving, add lemon wheels and lemon zest for garnish. These are totally optional, but it makes a pretty presentation.

      Do you spoon or slice your tiramisu? I do both! However, it’s nice to admire a cross section slice of tiramisu, where you can clearly see all the layers stacked together.

      I almost didn’t get a picture of the interior before we ate it all! It’s such a light-tasting dessert, good at any time of year, but I could see it being right at home at spring and summer gatherings. However, right now, in the bleak midwinter, it tastes/feels like a much needed dose of sunshine!
      If you’d like more visuals on how to make this Lemon Tiramisu, then check out the video below to guide you along. Enjoy!

      Lemon Tiramisu

      Heather Baird

      This citrusy twist on Tiramisu is light and refreshing – the perfect ending to a rich, savory meal. Assembled with the right top-notch prepared lemon curd, it tastes like a restaurant-quality dessert. You could also use homemade lemon curd, if you prefer to make your own.Plan ahead, because this dessert needs to chill for 6 hours, or overnight. It can be made a few days ahead and kept refrigerated. Like classic tiramisu, I think it gets better over the course of a few days.

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      Prep Time 20 minutes minsCook Time 10 minutes mins6 hours chill time 6 hours hrsTotal Time 6 hours hrs 30 minutes mins

      Course DessertCuisine Italian, Italian-inspired

      Servings 12

      Equipmentstainless steel bowlHand mixerCandy thermometer11×7 baking dish or 8×8 square dish
      Ingredients US CustomaryMetric Mascarpone cream2/3 cup whole milk3/4 cup granulated sugar6 large egg yolks16 oz. mascarpone cheese room temperatureWhipped Cream1 1/4 cups heavy whipping cream1 teaspoon vanilla extractLemon Syrup1/2 cup water1/2 cup granulated sugar1/2 cup fresh lemon juice1/2 teaspoon lemon extract optionalAssembly24 crisp lady fingers one 7 oz. package12 oz. lemon curd 1 jar6-8 round lemon slices optionalZest of 1 lemon optional
      Instructions Mascarpone CreamFill a saucepot 1/3 full with water and bring to a simmer. Place a heat-proof bowl on top of the pot and add the milk, sugar, and egg yolks. Beat together with a hand mixer on medium speed until the mixture is thick and foamy, and a thermometer registers 160°F (approximately 7-10 minutes). Remove from the heat and cool completely.Add half of the mascarpone cheese to the cooled mixture and beat with a hand mixer until thoroughly incorporated. Add the second half and beat again until thickened and smooth. Cover and set aside.Whipped CreamBeat the heavy cream in a stand mixer fitted with the whip attachment on medium-high speed until soft peaks form. Add the vanilla extract and beat until just combined. Cover and refrigerate while you make the lemon syrup.Lemon SyrupPlace the water and sugar in a microwave-safe bowl and heat for 1 minute 30 seconds. Stir until the sugar is completely dissolved. (You can also do this in a small saucepan on the stove top.) Add the lemon juice. Stir well. Stir in the lemon extract, if using. Stir and let cool slightly, about 5 minutes.AssembleDip crisp lady fingers into the lemon syrup one at a time and place an even layer into the bottom of a 7×11-inch baking dish. Cover the lady fingers with half of the mascarpone cream, spreading it evenly to the edges of the pan.Stir the lemon curd until loosened and pourable. Pour half of the lemon curd over the mascarpone cream. If the curd is too thick to pour, microwave it for 20 seconds to loosen and stir again. Alternatively, dollop firm lemon curd on top of the cream and spread as evenly as possible to the edges of the pan. It is okay if the mascarpone cream and lemon curd swirl together a little.Using a spatula, dollop half of the whipped cream on top of the lemon curd layer. Spread as evenly as possible to the edges of the pan.Repeat the layers of soaked lady fingers, mascarpone cream, and lemon curd. Dollop the remaining whipped cream in the center of the dessert and spread within 2 inches of the edges.Refrigerate for 6 hours or overnight. Just before serving, add lemon wheels and zest for garnish, if using. Cover and refrigerate leftovers.
      NotesWhat to expect: This is a deceptively light-tasting dessert that packs a lemony punch! It has all the same lovely layers and textures that you’d expect from classic tiramisu. Mascarpone gives the dessert a silky-smooth texture that tastes of a restaurant-quality desert. It’s truly special occasion-worthy
       

      Thermometer: If you don’t have a kitchen/candy thermometer, you can judge the done-ness by the texture of the egg yolk/milk mixture. It’s ready to use when the the mixture is thick enough to fall in a ribbon back into the bowl when picked up with a whisk. 
      Lemon Curd Brands: There are many wonderful prepared lemon curds to choose from at the grocery store. I recommend Bonne Maman as well as McKay’s. 
      Fresh v/s Bottled: Fresh lemon juice will yield the best tasting results in this recipe, but you can also use bottled.
      Lemon Liqueur: Limoncello liqueur can be used in place of the fresh lemon juice in the lemon syrup for an authentically Italian experience, and a boozy note.
      Cream Cheese Variation: Regular cream cheese could be used in equal amounts for the mascarpone cheese in the mascarpone cream, but the end result won’t be quite as nice in texture. 
      Make Ahead: This dessert can be made a couple of days ahead. Like classic tiramisu, it gets better over time in the refrigerator!

      Keyword crisp lady fingers, fresh lemon, lemon juice, lemon tiramisu, mascarpone cheese, Tiramisu

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    • in Recipes

      Fried Peach Shortcake

      ha scritto per te

      Fried Peach Shortcake tastes just as good as it sounds! Fresh summer peaches are sliced and skillet-fried in butter and spices, then sandwiched between tender wedges of shortcake.

      Summer is slipping by too quickly! And it’s been too long since I last posted here. Fall projects are ramping up and have taken priority. But the good news is that I’ll have all kinds of delicious things to share with you this autumn. Although I look forward to all things fall baking, I’m still enjoying all the things summer gives us. A good peach crop is one of the best things about summer, if you ask me. This shortcake is a wonderful and simple way to use them. (Here’s another favorite.)
      Nearly everybody knows about fried apples – but fried peaches? They are totally a thing! And, they might be even better than their well-known counterpart.

      If you find yourself at the grocery store examining fresh peaches for this recipe, look for freestone peaches. The name says it all – the pits are easy to remove from the fruit.

      This recipe takes about 6 cups of sliced peaches. I’d estimate this at about 8 medium-sized peaches. You could also use frozen peaches (thawed) if you have them on hand. However you slice them, have them prepped ahead of time and tossed with a tablespoon of lemon juice to prevent browning.

      For the cake, whisk together the few dry ingredients called for, and then add heavy cream. Heavy cream has everything needed to bring this dough together. Namely, fat and flavor. Mix until you have a sticky dough.

      Press the dough into an 8×8-inch pan. Wet your hands first, and the dough won’t stick to them. While the shortcake bakes, fry the peaches.

      You’ll simply put all of the ingredients in the pan at once, stir, and then cook until the peaches are fork tender.

      Mmmm. These are pretty darn perfect warm from the stove top. The fried peaches alone are a fine dessert. If you have a tablespoon of bourbon on hand, it wouldn’t hurt anything to add it right after you pull them off the heat.

      Slice the cake into portions in the pan, or you could turn it out on a wire rack like I did. I always seem to ruin the first piece of cake getting it out of the pan, so this was better for me.

      Cut twice in each direction with light sawing motions with a serrated knife for 9 servings.

      To finish, split each cake and fill with fried peaches. Then spoon over more fried peaches. Shortcake wouldn’t be complete without a creamy element, so top each warm serving with a big scoop of vanilla ice cream, or a mountain of freshly whipped cream.
      I hope everyone has had a happy and safe summer so far! Let’s enjoy every last little bit of it.

      Fried Peach Shortcake

      Heather Baird

      Fresh peaches are sliced and tossed with spices, brown sugar, and fried with butter in a skillet. Lightly sweet shortcake is the perfect foil for the sweet peach mixture, and it should all be served warm with a scoop of ice cream (or whipped cream) on top.Use ripe but firm peaches for this recipe. If the peaches are too soft they will cook down to a mushy consistency.

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }5 from 1 vote

      Prep Time 10 minsCook Time 26 minsTotal Time 36 mins

      Course DessertCuisine American, Southern United States

      Servings 9

      Equipment8×8 inch square pan
      Ingredients US CustomaryMetric Shortcake2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda2 tablespoons sugar1/2 teaspoon fine grain sea salt1 1/2 cups heavy creamFried peaches6 cups fresh peaches sliced 1/2 inch thick (about 8 medium)1 tablespoon lemon juice1 teaspoon ground cinnamon plus more for garnish1/4 teaspoon freshly grated nutmeg1/4 teaspoon fine grain sea salt1/2 cup light brown sugar tightly packed1/4 cup unsalted butterVanilla ice cream for serving
      Instructions ShortcakePreheat the oven to 400°F. Coat an 8×8 square baking pan with flour-based baking spray (or grease and flour pan).In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add the heavy cream. Stir until thick, slightly sticky dough is formed.Spread the mixture into the bottom of the prepared pan. Tamp the sticky dough down using wet hands (so the dough won’t stick to them) or using a rubber spatula coated with nonstick cooking spray. Bake for 18-20 minutes, or until puffed and golden, or when a toothpick tester inserted near the center comes out clean. If the cake is done and still pale on top, place it under the broiler for 2 minutes or until golden.Gently turn the cake out from the pan to a wire rack to cool. The cake will be tender, so be careful not to break it. Slice the cake into 9 portions, cutting it twice in both directions. Use a serrated knife and light sawing motions for the neatest slices.Fried peachesPlace all of the fried peach ingredients in a large saucepan. Stir together. Set over medium heat and cook until the butter melts. Increase heat to medium-high and cook until the peaches are fork tender and a syrupy sauce forms, about 6-8 minutes.AssembleSplit a shortcake piece horizontally and place on a serving plate or bowl. Add a big spoonful of fried peaches between the cakes. Top the cake with another spoonful of the warm peach mixture. Top with a big scoop of vanilla ice cream and garnish with a sprinkle of ground cinnamon, if desired. Repeat with remaining peaches and cakes.
      NotesFrozen peaches can be used for this recipe. Thaw and pour off the liquid before using.
      2 tablespoons of peach schnapps will really improve the peach flavor if using frozen peaches. Add it right after you pull the fried peaches from the heat.
      Bourbon would be a wonderful addition to this already southern dish. Like the schnapps, add it at the end of cooking the peaches.
      Heartier servings can be made by cutting the cake once in on direction, and twice in the other to yield 6 larger servings.

      Keyword brown sugar, cinnamon, fresh peaches, vanilla ice cream

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