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.
