As this seemingly endless winter slowly winds down, we are (I am) desperately craving warm weather, and everything that accompanies it. I don’t think I’ve ever been so eager to see the first of the spring blooms, which, in my yard, are the humble but spectacularly bright yellow forsythia flowers. I can’t wait to go outside again…for walks or watching the kids play or barbecues with friends. With this in mind, I am sharing a decidedly spring recipe: a sweet, refreshing strawberry tiramisu. This is a cross between traditional tiramisu and strawberry shortcake. It is the perfect dish to serve at Easter or Mother’s Day and, unlike its traditional coffee-flavored counterpart, the combination of flavors here will appeal to everyone at your holiday table, children and adults alike.
- 1 cup graham cracker crumbs (smash about 7 crackers in a sealed ziplock bag, or use a food processor)
- 4 tablespoons softened butter
- 1 tablespoon sugar
- 2 (8 ounce) packages cream cheese
- 1/2 cup sugar
- 2 eggs
- 2 lemons, zested and juiced
- 1 cup fresh blueberries
- Confectioner’s sugar, for dusting
- Preheat oven to 325 F.
- Place paper or foil liner in each cup of a mini muffin pan (24 total.)
- Prepare crust by combining graham cracker crumbs, butter and 1 tablespoon of sugar. Spoon about a teaspoon of crumbs into each liner; press down on the crumbs to cover the bottoms completely.
- To make filling, beat cream cheese with an electric mixer until fluffy. Add sugar, lemon zest and juice and beat until fully incorporated. Add eggs, one at a time, beating well after each addition. Spoon cream cheese filling into the muffin cups until almost full. Arrange blueberries on top of each cake, they will sink a little but that is ok. Bake for about 12 minutes. The cakes will not be completely set but they will continue to cook outside of the oven. Allow the cakes to cool completely, about an hour at room temperature. Refrigerate for at least two hours before serving.
- To serve, dust with confectioner’s sugar, if desired.