Ah summer, there are so many things I love about you. Long days, sunny walks around the lake, corn on the cob, peach cobbler, cookouts, 1/2 day Fridays at work…this list could go on and on. One of my friends had an international themed cookout recently and I knew that I wanted to try to make this strawberry prosecco tiramisu recipe that I came across recently. My old roommate Kalin was a nanny in Italy for a summer and she introduced me to raspberry tiramisu, my first non-coffee version of tiramisu. I think as long as there are lady fingers and mascarpone cheese you can call it tiramisu. This was a nice summary alternative to a trifle. Plus, it only uses 1 1/2 cups of prosecco so it leaves plenty leftover for you to drink while you cook

Strawberry Prosecco Tiramisu

Recipe courtesy of Kosher Eye

Ingredients:

2 cups (about 1 lb) mascarpone
1/2 pint whipping cream (makes about 1 1/2 cups whipped)
4 eggs
26 Italian ladyfingers
1/2 cup sugar (or more to taste)
1 1/2 lb strawberries
1 1/2 cups Prosecco or champagne

Directions:

In your blender or food processor, puree 1/3 of the strawberries with the wine or juice until smooth. Set aside in a small and shallow bowl.

Using an electric whisk, or in your food processor, beat the egg yolks with the sugar. When they become frothy, add the mascarpone; process until combined and set aside.

In a perfectly clean bowl (you can wipe it quickly with a few drops of lemon or vinegar to make sure it’s degreased) beat the egg whites (which should be clear, with no traces of yolk) with an electric whisk until they start forming soft peaks.

Gently fold the whites into the mascarpone cream with a spatula, using an upward motion. Whip the whipped cream until soft peaks form. Fold in the whipped cream to the mascarpone as well. Divide the mixture in half. Chop 1/2 of the remaining strawberries and add them to half of the mixture. Also add enough strawberry/wine juice to make it pink.

Dip each ladyfinger into the remaining strawberry/wine mix for 5 to 8 seconds, flipping them a couple of times (letting the cookies soak too long will cause them to fall apart). Arrange the soaked ladyfingers on the bottom of a glass or pyrex 9 x 13-inch baking dish (or two smaller square or round pans). Spread the pink half of the mascarpone mixture on top. Make a second layer of soaked ladyfingers and top with the white mascarpone mixture.

Slice the remaining strawberries and use them to decorate. If you want to get fancy you  can also add some fresh mint leaves and meringues. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours before serving.