Today is such a sweet day today for me and so many of my blogging friends. Today, we're celebrating Josie and the quickly approaching arrival of her precious baby boy!
If you're not familiar with Josie, let me try to sum her up in just a few phrases. Aside from being the supremely talented cook and photographer behind Pink Parsley, she's mom to an absolutely adorable little girl, a serious Georgia Tech fan, and--as a true Southern girl--a lover of sweet tea, homemade desserts, and juicy Georgia peaches.
I am so happy to be a part of Josie's virtual bridal shower, as I know our hostess, Annie, and all the other ladies are. I'm even happier to make her a dessert I think she'll really love. With ladyfingers completely soaked in sweet tea, rich cream, and plump, juicy peaches and blueberries on top, this tiramisu adaptation has Josie written all over. My only regret is that we can't share it in person. Congratulations, Josie! I wish you and your growing family all the best!
To see all the other incredible goodies from the virtual shower, visit either Josie's roundup or Annie's.
Sweet Tea Tiramisu
adapted from Southern Living, May 2011
2 family-size tea bags
1 1/2 c. sugar, divided
16 oz. mascarpone cheese
1 TBSP vanilla bean paste or vanilla extract
2 c. whipping cream
1 (6 oz.) package ladyfinger
2 peaches, sliced
1 c. blueberries
1 TBSP bourbon (optional)
1. Bring 4 cups of water to a boil in a heavy saucepan. Add tea bags. Remove from heat, cover, and let steep 10 minutes.
2. Discard tea bags. Add one cup sugar and stir until fully dissolved. Bring tea to a boil over medium-high heat and cook, stirring occasionally, 20-22 minutes (mixture should be reduce to approximately one cu). Remove from heat and let cool to room temperature.
3. Meanwhile prepare other components for the tiramisu. Stir together mascarpone, vanilla paste or extract, and remaining 1/2 cup sugar.
4. Beat whipping cream at medium-high speed until soft peaks form. Fold into mascarpone mixture.
5. Cut ladyfingers in half horizontally with a sharp knife. Arrange 24 halves, flat sides up, in an 11x7 baking dish. Drizzle half the tea over the top and allow it to absorb. Top with half the mascarpone mixture. Repeat. Cover and chill at least 12 hours.
6. To serve, toss peach slices in bourbon, if desired (Sorry Josie. None for you right now!). Cut tiramisu into 16 (ish) pieces. Garnish with peach slices and berries.
three years ago: whole-wheat penne with turkey sausage, mushrooms, and peas