Recipe: Champagne Ice, Dessert Pizza, & Tiramisu Cake

Strawberries with Champagne Ice

Yield: 14 - 1/2 cup servings
2 medium oranges
1 medium lemon
1-1/2 cups water
3/4 cup sugar
3 tablespoons orange-flavored liqueur
2 cups champagne
2 cups fresh strawberries
1 cup champagne
1 tablespoon sugar
With a vegetable peeler, peel zest in strips from oranges and lemon.
Squeeze juice from oranges and lemon.
In a large saucepan, combine water, 3/4 cup sugar, and citrus zest.
Bring mixture to a boil over medium-high heat; boil for 5 minutes.
Remove from heat. Discard zest.
Pour liquid into a large bowl and stir in orange and lemon juices and liqueur.
Cover and refrigerate for 2 hours.
Stir 2 cups champagne into juice mixture.
Pour into 8-inch square pan and freeze until slushy, 2-1/2 to 3 hours.
Beat juice mixture in a mixing bowl or process in a food processor or blender until smooth.
Pour back into pan and refreeze for 2 to 3 hours, stirring occasionally.
Meanwhile, hull strawberries and cut in half.
Put in a medium bowl and stir in 1 cup champagne and 1 tablespoon sugar.
Cover and refrigerate for at least 2 hours.
Place strawberries in goblets and fill with champagne ice.

Strawberry Nut Dessert Pizza

Serving Size : 8
1 cup all purpose flour
1/4 cup powdered sugar
1/2 cup butter or margarine -- melted
3/4 cup granulated sugar
1 teaspoon lemon juice
2 8 oz. cream cheese -- softened
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
1 quart strawberries -- cut in half
1/2 cup pecans -- chopped
Heat oven to 350 degrees. Mix flour and sugar in medium bowl. Stir in just enough margarine with fork until all flour is moistened and dough cleans the side of bowl. Pat in ungreased 12-inch pizza pan. Bake 10 to 12 minutes or until light golden brown; cool. Beat 3/4 cup granulated sugar, the lemon juice and cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Spread over crust. Refrigerate about 30 minutes or until chilled. Mix 1/2 cup granulated sugar and the cornstarch in 1-1/2qt. saucepan. Stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 10 minutes. Stir in strawberries and pecans. Spoon over cream cheese mixture.
Refrigerate about 1 hour or until chilled. Cut in wedges. Cover and refrigerate any remaining pizza.

Strawberry Tiramisu Cake

Serving Size : 12
Double Strawberry Sauce:
24 ounces ripe strawberries (2 pints) -- hulled & sliced (reserve 6 or so whole berries -- for garnish)
1/2 cup strawberry jam
8 ounces cream cheese or mascarpone -- softened
1/3 cup confectioner's sugar -- plus 2 tablespoons confectioner's sugar
6 tablespoons Grand Marnier -- or orange juice
2 cups heavy whipping cream
1 angel food cake (6" to 8" round)

1. For Double Strawberry Sauce: Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate till serving time.
2. Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp. liqueur until well blended and smooth.
3. In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur until soft peaks form. Fold 1/2 cup of this into the cheese mixture.
4. With a serrated knife, cut cake in thirds horizontally. Drizzle each layer with 1 tbsp of the remaining liqueur.
5. Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; top with remaining filling and sliced berries.
6. Frost cake with remaining whipped cream. Refrigerate at least 2 hours or up to 24 hours before serving.
7. Cut cake with a serrated knife. Serve each slice with sauce.