About this recipe:I love the traditional Italian tiramisù but I have a young child and do not want to prepare a dessert made with raw eggs and espresso! Instead, I serve this version that combines fresh strawberries, cream cheese and whipping cream. You could use Italian mascarpone instead of cream cheese if you prefer.
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Method Prep:40min › Cook:10min › Ready in:50min
Wash and pat dry the strawberries; reserve 3 or 4 for garnishing the top of the finished tiramisu. Slice half of the strawberries; place in a bowl with 20g caster sugar and the juice of one lemon. Stir and set aside to use later.
Transfer the remaining strawberries into a blender; add 30g caster sugar and the juice of one lemon. Blend until smooth.
Transfer the blended strawberries into a small saucepan; cook for 5 to 10 minutes over low heat, stirring often, until it thickens slightly to form a sauce. Taste and add more sugar if it is not sweet enough. You can add some water if it is too thick. Remove from heat and let the sauce cool completely.
Place cream cheese and 30g caster sugar in a large bowl; use an electric beater to mix until smooth. Gently fold in whipped cream with a spatula.
Arrange ladyfingers in a serving bowl or dish, one next to the other to form a layer; pour over half of the strawberry sauce. Cover with half of the cream mixture, spreading it out evenly. Scatter half of the sliced strawberries marinated in lemon and sugar. Arrange a second layer of lady fingers, pour over the remaining strawberry sauce and scatter the remaining sliced strawberries on top. Spread the remaining cream mixture evenly over the top and decorate with reserved strawberries.
Cover and refrigerate the tiramisu for at least 4 hours or overnight, before serving.
Prepare in advance:
You can prepare this particular tiramisu up to 48 hours in advance. Decorate with fresh strawberries before serving. Leftovers will keep in the fridge for 1 or 2 days, depending on when you made it!