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Strawberry Vanilla Bean Tiramisu

  • Writer: Suzanne Clark
    Suzanne Clark
  • Sep 2, 2015
  • 1 min read

The heat is on! Ok, it is always on here in Arizona. Despite the heat, the weather is part of the reason I live here. I love the bright and sunny days; it just gets to be a bit much during the “dog days” of summer. Turning on the oven is not a popular option when it is so hot outside. I am always looking for light and delicious no-bake recipes to help beat the heat.

When Challenge Dairy introduced its new Strawberry Cream Cheese, my mind began to spin with new recipes and ideas. Because it is made with fresh strawberries and not processed with artificial color, I knew I could create incredible recipes that were oven-free!

I have always enjoyed traditional tiramisu for dessert. An Italian favorite made with lady fingers, mascarpone and coffee. While it is one of my favorites, I can’t say my children like the coffee flavor. I decided to use this concept, and combine it with strawberries to make a perfect no-bake dessert that everyone would enjoy. To really kick it up, I added another one of my favorite ingredients, vanilla bean! Little specks of flavor all whipped together with heavy cream, what’s not to like?

It is time to give your oven the vacation it deserves!. Break the baking habit and create a refrigerated treat the whole family will enjoy. Easy, breezy and full of fresh strawberries, a perfect dessert any time of the year! Click here for the complete recipe


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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