This delightful strawberry version of the classic dessert is sure to transport your taste buds to a heavenly realm.
The translation for tiramisu is "carry me up". After just one bite, you'll understand why many assume the unspoken words must surely be "to heaven".
2 (8-ounce) packages Neufchâtel cheese, softened
3/4 cup powdered sugar
1 (8-ounce) container frozen light nondairy whipped topping, defrosted
1 cup strong coffee, at room temperature
3 tablespoons coffee-flavored liqueur (optional)
1 1/2 pints strawberries, stemmed and sliced (18-ounces total)
24 ladyfingers, split in half
2 teaspoons unsweetened cocoa powder
- In large mixer bowl, beat Neufchâtel cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend.
- In small bowl, combine coffee and liqueur, if desired. Line an 8x8x2-inch glass baking dish with enough ladyfinger halves to cover bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish.
- Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture (about one cup), spread evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries.
- Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours.
- To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.
Makes 12 servings.
Tip: If desired, you can use regular cream cheese and substitute the nondairy whipped topping with 3 cups sweetened whipped cream.
Nutritional Information Per Serving (1/12 of recipe): 250 calories; 13 g fat; 105 mg cholesterol; 200 mg sodium; 28 g carbohydrate; 1 g fiber; 7 g protein.
Recipe and photograph provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.