Berry Tiramisu

Ingredients:

• 20 to 30 store-bought ladyfingers
• 1 cup heavy cream
• 1/4 cup milk
• 1 cup granulated sugar, divided
• 3/4 cup ricotta cheese
• 4 oz cream cheese, softened
• Zest of one lemon
• Pinch of cinnamon
• 1.5 tsp vanilla extract
• 3/4 cup seedless berry jam or jelly
• 1 cup sliced strawberries
• 3 cups other mixed berries (raspberries, blackberries, blueberries, etc)
• Juice of one lemon

Preparations:

1. In a medium bowl, toss the strawberries, raspberries and blackberries with the lemon juice to combine. Add 1/4 cup sugar and mix well.
2. Arrange the ladyfingers in an even, single layer in the base of a 9-by-13-inch pan. Save remaining ladyfingers. 
3. In the bowl of an electric mixer fitted with the whipping attachment, whip the cream and milk with 3/4 cup sugar until the mixture forms soft peaks. Add the ricotta, cream cheese, lemon zest, cinnamon, and vanilla extract and whip until medium peaks form.
4. Pour half of the cream mixture over the ladyfinger layer and spread even with a spatula. 
5. Microwave the jam in 30 second increments until it is soft and spreadable. Then, spread the jam on top of the cream in an even layer.
6. Arrange the remaining ladyfingers on top of the jam in an even layer. Top with the remaining cream mixture.
7. Pour the berry mixture in an even layer on top of the cream. Chill at least one hour to soften the ladyfingers before serving.

Strawberry Apple Jam

Ingredients:

• 2 pints of strawberries, tops removed and quartered
• 2 medium Granny Smith apples, peeled and sliced
• 1/4 cup lemon juice
• 2 1/2 cups sugar

Preparations:

1. In a large pot, combine strawberries, apples, and lemon juice. Over medium-high heat, bring to a boil, stirring constantly. 
2. With a potato masher, gently squish the mixture to break down the pieces of fruit until they are small enough to your liking. 
3. Add in the sugar and stir until dissolved. Boil gently until the mix reaches 210 F, roughly 15 to 25 minutes. 
4. Follow the steps in this link on how to can. Directions here. There may be steps you want to do in parallel to the jam making. Makes roughly six half-pint jars. 

Eton Mess (American Conversions)

Ingredients:

• Meringues
• 3 egg whites
• 1/2 cup sugar (or caster sugar if you have it)
• 1/2 cup powdered sugar
• 1.5 Tbsp cornstarch
• salt
• 1-2 lbs strawberries, sliced
• 1/4 cup sugar
• Whipped cream topping (8 oz)

Preparations:

1. Preheat oven to 250F. 
2. If you are using normal white sugar, pulse the sugar several times in a food processor to create caster sugar. It should be finer, but not as fine as powdered sugar. 
3. Whisk egg whites and a pinch of salt in an electric mixer until stiff peaks form (3-4 minutes). 
4. With motor running, gradually add caster sugar and whisk until thick and glossy (2-3 minutes). Sieve icing sugar and cornflour over, fold to combine.
5. Then, spoon three inch diameter mounds onto a oven tray lined with baking paper. Bake until meringues lift easily from trays and are crisp but not colored (45-50 minutes), rotating half way through, then turn off oven and cool completely in oven.
6. Toss strawberries and sugar in a large bowl to combine, then set aside until juices begin to seep (20 minutes).
7. Scatter a quarter of the strawberries in the base of a serving dish, spread with a quarter of the whipped topping, and coarsely crumble a quarter of the meringues over the top. Repeat layering with remaining ingredients.
8. Top with remaining strawberries and raspberries (optional)