About this recipe:This no-cook taste bud tantalizer has become a traditional wedding anniversary dessert treat that I've been making for my husband and me for 17 years. This is my easy version of the classic with the elimination of raw eggs and addition of a wonderful fresh strawberry layer and puree base. It's delicioso!
600g fresh strawberries
½ cup icing sugar
1 cup mascarpone cheese
½ cup (125ml) thickened cream
1½ tablespoons (23ml) coffee-flavored liqueur
18 ready made sponge finger or savoiardi biscuits
1/3 cup (75ml) chilled coffee
½ teaspoon unsweetened cocoa
Directions Prep:40min › Ready in:40min
Cut off the tops of the strawberries and slice the berries. Reserve 2 large whole berries for decoration.
In a blender, place 2 cups sliced strawberries and 2 tablespoons sugar; blend to puree and set aside.
In a medium bowl, combine mascarpone cheese, ¼ cup cream(60ml), ¼ cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1½ minutes until thickened.
Place 6 biscuits on a serving plate and brush each with approximately 1 teaspoon (5ml) cold espresso coffee. Spread or pipe out ½ 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 cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed to soft peaks, approximately 1 minute. Spread cream evenly over top layer of ladyfingers.
Dust over cocoa and decorate with 2 reserved strawberries. Chill until required.
Pour strawberry puree onto two serving plates. Cut tiramisu in half, and place onto puree.