Lynne Tolley's Tennessee Tiramisu

Lynne Tolley from Miss Mary Bobo's Boarding House in Lynchburg made Tennessee Tiramisu. (see recipe below) For more information about Miss Mary Bobo's, or to make reservations, call (931)759-7394.

 Tennessee Tiramisu 

1 ½ c (12 oz) mascarpone cheese, room temperature

5 T sugar

½ c heavy cream, whipped

Zest of 1 lemon, finely grated

1 (16oz) frozen all butter pound cake, sliced 3/4" thick

1/3 c Jack Daniel Tennessee Whiskey

2 c strawberries, thickly sliced

Grated chocolate, to garnish top

Whisk mascarpone with sugar until sugar is dissolved.  Fold in whipped cream and lemon zest.  Set aside. 

In a 8" square glass pan or ceramic baking dish line bottom of dish with cake slices flat on the bottom; cut cake to fit if necessary.  Brush cake slices lightly with ½ whiskey.  

Spread layer of mascarpone mixture over cake (saving enough for another layer later); top with sliced strawberries over mascarpone mixture.  Repeat layers beginning with cake slices brushed with whiskey and ending with strawberries.

Cover and refrigerate for at least 3 hrs or overnight.  Before serving sprinkle with grated chocolate curls.  Cut into pieces and serve.

Serves 8.

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