Strawberry Tiramisu, T's Way

37
Tere Gill

By
@sokygal

I created this recipe because I wanted to do something different with the beautiful, sweet, red ripe strawberries from our garden. It's a cool, creamy, fruity dessert that tastes as good as it looks! Please note that It needs to be refrigerated for a minimum of 6 hours before serving (overnight is preferable) but the wait is worth it! We love it.

Blue Ribbon Recipe

Desserts that can be made ahead of time are our jam! This is a great recipe for summertime holidays (like Memorial Day, 4th of July and Labor Day) or when you want to bring a pretty no-bake dessert to a weekend BBQ. The ladyfingers absorb the strawberry juices. The creamy and tangy cream cheese layer has the perfect balance of sweetness. Finally, the layer of strawberries adds a fresh flavor. Yum! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
6-9
Prep:
1 Hr 30 Min
Method:
No-Cook or Other

Ingredients

  • 1 qt
    fresh, red ripe strawberries
  • 1/4 c
    granulated sugar
  • 8 oz
    cream cheese, room temperature
  • 1/8 c
    sweetened condensed milk (may substitute vanilla flavored refrigerated coffee creamer)
  • 3 Tbsp
    powdered sugar (confectioners sugar)
  • 1 small
    pinch salt
  • 1 tsp
    lemon juice
  • 2-3
    drops real lemon extract
  • 1/2 tsp
    real vanilla extract
  • 4 oz
    whipped topping, thawed (1/2 tub, use remainder for garnish)
  • 1 pkg
    ladyfingers cookies (7 oz.)

How to Make Strawberry Tiramisu, T's Way

Step-by-Step

  1. Gather all ingredients.
  2. Wash and hull berries.
  3. Into medium bowl, slice 1/2 of the berries (about 3 slices for medium-size, 4-5 for large).
  4. Sprinkle with 1/2 of the granulated sugar.
  5. Slice and add remaining berries.
  6. Sprinkle with remaining granulated sugar. Mix gently with a large spoon, lifting berries from bottom to top. Cover & refrigerate for 1 hour.
  7. In mixing bowl, using an electric mixer, beat cream cheese until light and fluffy.
  8. Add sweetened condensed milk, powdered sugar, salt, lemon juice, lemon extract, and vanilla extract. Mix until well combined.
  9. Using spatula, fold 1/2 tub whipped topping into cream cheese mixture until well combined; set aside.
  10. Gently mix berries. Drain juice into a rimmed dish or pie pan; set berries aside.
  11. Place ladyfingers, one at a time, into strawberry juice. Roll lady finger twice to cover with juice. (Do not let the lady finger "soak" in the juice or it will fall apart.)
  12. Place in an 8"x8" glass dish (if doubling the recipe, use 9"x13"). Repeat steps 11 and 12 until 1/2 of the ladyfingers are moistened with juice and cover the bottom of 8"x8" dish.
  13. Evenly spread half of cream cheese mixture over prepared ladyfingers.
  14. Evenly cover with half of sliced berries.
  15. Repeat layers: moistened ladyfingers, cream cheese mixture, strawberries (if there is juice remaining from rolling ladyfingers, pour over this layer of cookies before adding cream cheese mixture. End with berries.).
  16. Cover with plastic wrap and refrigerate for a minimum of 6 hours (24 hrs is preferable) before serving.
  17. When ready to serve, garnish with remaining whipped topping and fresh mint leaves, if desired.
  18. Cover & refrigerate leftovers.
  19. Recipe may be doubled. (Photo: My scribbled notes from developing the recipe)

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