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Strawberry Vanilla Bean Tiramisu

 

Ingredients

  • 2 cups of heavy whipping cream

  • 1 cup of powdered sugar, divided

  • 1 whole vanilla bean

  • 2 teaspoons of vanilla extract

  •  8 ounces of white chocolate

  • 8 ounce tub of Challenge Strawberry Cream Cheese

  • 8 ounces of mascarpone cheese

  • ½ cup of orange juice

  • 1/3 cup of strawberry preserves or jam

  • 6 ounces of lady finger cookies, separated

  • 4 cups of strawberries, sliced into ¼ inch slices

 

Directions

  1. In a large bowl, beat whipping cream with a hand mixer on high speed until stiff peaks form. With a sharp knife, split open vanilla bean.  Scrape off seeds with knife, and place vanilla into whipped cream. Add ½ cup of powdered sugar along with the vanilla extract. Beat until well incorporated.

  2. In a microwave safe mixing bowl, add white chocolate. Place into microwave on high for 30 second intervals. Remove and stir. Continue this process until white chocolate is melted, let cool slightly.

  3. Add the strawberry cream cheese, the mascarpone and the remaining powdered sugar to the melted white chocolate. Beat with hand mixer on high speed until mixture is creamy.

  4. To assemble, arrange half of the lady fingers in the bottom of a 12 inch spring form cake pan.

  5. Combine orange juice and strawberry jam together in a small bowl. Brush half of mixture over lady fingers.

  6. Spread the white chocolate mixture over lady fingers. Arrange half of the strawberries over the top, pushing strawberries into the white chocolate layer.

  7. Top with the remaining lady fingers. Brush cookies with the remaining orange juice mixture, reserving 2 tablespoons.

  8. Smooth on the whipped cream mixture. Arrange the remaining strawberries in a spiral pattern on top of whipped cream to decorate cake.

  9. Brush on the remaining orange juice mixture to glaze strawberries. Refrigerate for at least 1 hour before serving.

 

Creates 16 slices

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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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