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Source: Crown Maple

Crown Maple Strawberry Tiramisu
A quintessential & elegant spring delight.
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Serves: 6-8
Prep Time: 10 minutes
Cook Time:
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For the strawberries:
1/2 cup Crown Maple Sugar
1 lb. strawberries
1/4 teaspoon salt
For the whipped cream:
3/4 cup heavy cream
2 tablespoon sherry
For the mascarpone Base:
6 ounces Crown Maple Sugar
1 1/2 lbs. mascarpone
1/2 cup sherry
Lady Fingers, 1 package
2 tablespoon cocoa powder

Wash strawberries and remove stems; Slice thin and toss with the salt and Crown Maple sugar. Cover and refrigerate at least 2 hours.
For the whipped cream, combine the sherry and heavy cream. Whip until soft peaks form. Chill.
To make the mascarpone base, combine the mascarpone, impastata and Crown Maple sugar in a mixing bowl. Using the paddle or beater attachment, mix to combine. Gradually add in sherry, scraping the bowl often.
Mix in 1/3 of the whipped cream using the mixer, then fold in the remaining whipped cream.
To assemble the tiramisu, dip both sides of the lady fingers in the strawberry juice and put one layer on the bottom of a serving dish. Spread 1/3 sliced strawberries on the top. Top with 1/3 of the mascarpone mixture.
Repeat step 5 with the remaining ladyfingers, strawberries and mascarpone.
Smooth the top and lightly dust with cocoa powder (you will not use all 2 tablespoons)

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