One of my favorite desserts is tiramisu. I've tried many kinds from many places, and I like them all. Although this isn't exactly tiramisu, it's a very similar strawberry version.
Start by making the strawberry conserve; which consists of combing strawberries, sugar and half of lemon peel in a wide pan. Cover and let sit at room temperature stirring occasionally for around two hours. Then bring the strawberry mixture to a simmer over medium heat, and cook until the strawberries are tender.
Remove the strawberries from the pan with a slotted spoon and transfer to a separate jar.
Continue simmering the liquid until it thickens into a syrup consistency. Discard the lemon peel and pour over strawberries; seal and let it cool to room temperature.
I found these lady fingers at Sprouts - another awesome grocery store I've discovered down here in Dallas. I bought them without a plan because I knew I would use them somewhere.
Place chopped strawberries in a small bowl and sprinkle sugar over and let sit, stirring occasionally, for around 20 minutes.
Beat cream and vanilla in a large bowl until soft peaks form. Add conserve fold to blend. Then add berries with juices and fold in again.
Break the lady fingers into bite size pieces and put on a plate or bowl. Scoop some of the berry and cream mixture on top of the lady fingers. Garnish with whole berries and enjoy!
4 cups fresh strawberries, hulled and halved
3/4 cup sugar
1/2 lemon peel
Combine all ingredients in a heavy pan.
Let sit at room temperature stirring occasionally for two hours.
Bring the strawberry mixture to a simmer over medium heat.
Cook until strawberries are tender, around 3 minutes.
Transfer the strawberries to a separate bowl.
Continue simmering the liquid until it thickens to be a syrup consistency.
Discard the lemon peel, and pour the syrup over strawberries.
Let cool to room temperature.
Adapted from Bon Appetit
2 cups chopped, hulled fresh strawberries
6 whole strawberries for garnish
1 tablespoons of sugar
2 cups chilled heavy whipping cream
1 teaspoons vanilla paste
3/4 cup strawberry conserve from above
3 cups lady fingers
Place chopped strawberries in a small bowl.
Sprinkle with sugar and let sit for 20 minutes, stirring occasionally.
Beat cream and vanilla together until it forms soft peaks.
Add conserve and fold in until blended.
Then add the berries with juices and fold in.
Break the lady fingers up and place in bowls.
Pour the strawberry cream mixture on top of the lady fingers.