I love the traditional Italian tiramisù but I have a young child and do not want to prepare a dessert made with raw eggs and espresso! Instead, I serve this version that combines fresh strawberries, cream cheese and whipping cream. You could use Italian mascarpone instead of cream cheese if you prefer.
500g fresh strawberries, divided
80g caster sugar or to taste, divided
2 lemons, juiced, divided
2 to 3 tablespoons water, as needed
400g cream cheese
250ml whipping cream, whipped
200g sponge lady fingers
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Wash and pat dry the strawberries then reserve 3 or 4 for garnishing the top of the finished tiramisu. Slice half of the strawberries then place in a bowl with 20g caster sugar and the juice of one lemon. Stir and set aside to use later.
Transfer the remaining strawberries into a blender then add 30g caster sugar and the juice of one lemon. Blend until smooth.
Transfer the blended strawberries into a small saucepan then cook for 5 to 10 minutes over low heat, stirring often, until it thickens slightly to form a sauce. Taste and add more sugar if it is not sweet enough. You can add some water if it is too thick. Remove from heat and let the sauce cool completely.
Place cream cheese and 30g caster sugar in a large bowl then use an electric beater to mix until smooth. Gently fold in whipped cream with a spatula.
Arrange ladyfingers in a serving bowl or dish, one next to the other to form a layer then pour over half of the strawberry sauce. Cover with half of the cream mixture, spreading it out evenly. Scatter half of the sliced strawberries marinated in lemon and sugar. Arrange a second layer of lady fingers, pour over the remaining strawberry sauce and scatter the remaining sliced strawberries on top. Spread the remaining cream mixture evenly over the top and decorate with reserved strawberries.
Cover and refrigerate the tiramisu for at least 4 hours or overnight, before serving.
Prepare in Advance:
You can prepare this particular tiramisu up to 48 hours in advance. Decorate with fresh strawberries before serving. Leftovers will keep in the fridge for 1 or 2 days, depending on when you made it!