Mother's Day Recipes
Strawberry Tiramisu
Yield: 12 servings
Ingredients
- 2 (8 ounce) packages Neufchatel cheese, softened
- 3/4 cup powdered sugar
- 1 (8 ounce) container frozen light whipped topping, defrosted
- 1 cup strong coffee, at room temperature
- 3 tablespoons coffee-flavored liqueur (optional)
- 1 1/2 pint baskets California strawberries (18 ounces total), stemmed and sliced
- 24 ladyfingers, split in half
- 2 teaspoons unsweetened cocoa powder
Instructions
- In large mixer bowl, beat Neufchatel 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 8 x 8 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) and 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.
Attribution
Recipe and photo used with permission from:
California Strawberry Commission