About this recipe:This deliciously light and creamy version of tiramisu is a wedding anniversary treat that I've been making for my husband and me for 17 years. It's an easy version of the classic, with the elimination of raw eggs and the addition of a fresh strawberry layer and purée base.
1 punnet fresh strawberries
8 tablespoons icing sugar, divided
225g (8 oz) mascarpone cheese
8 tablespoons double cream, divided
2 tablespoons coffee-flavoured liqueur
18 sponge fingers (boudoir biscuits)
5 tablespoons chilled espresso
1/2 teaspoon cocoa powder
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Method Prep:30min › Ready in:30min
Cut off the tops of the strawberries and slice. Reserve 2 whole berries for garnish and 100g sliced berries for layering.
Place remaining strawberries and 2 tablespoons icing sugar in a blender; purée and set aside.
In a medium bowl, combine mascarpone cheese, 4 tablespoons cream, 4 tablespoons icing sugar and liqueur; beat with an electric mixer on medium-high speed for 1 to 2 minutes until thickened.
Place 6 sponge fingers on a serving plate and brush each with approximately 1 teaspoon cold espresso. Spread or pipe 1/2 of the cheese mixture over the sponge fingers and layer with half of the sliced strawberries.
Repeat with the next 6 sponge fingers, espresso, remaining cheese mixture and sliced strawberries; top with remaining 6 sponge fingers.
In a small mixing bowl, combine remaining 4 tablespoons double cream with 2 tablespoons icing sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of sponge fingers.
Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry purée onto two serving plates. Cut tiramisu in half and place onto purée.