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Italian cream cheese — tiramisu, pasta, risotto finishing
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Italian cream cheese — tiramisu, pasta, risotto finishing
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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cut off the tops of the strawberries and slice the berries. reserve 2 large whole berries for garnish. in a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside. in a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened. place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries. repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers. in a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. spread cream evenly over top layer of ladyfingers. dust cocoa over whipped cream, and garnish with 2 reserved strawberries. pour strawberry puree onto two serving plates. cut tiramisu in half, and place onto puree.