Tiramisu might sound intimidating but it's easier than baking a cake. All you do is assemble and then enjoy. This is my non-traditional strawberry version.
250g (1 punnet) strawberries
4 tablespoons caster sugar, divided
250g mascarpone cheese
1/2 cup (125ml) thickened cream
2 tablespoons coffee-flavoured liqueur
18 sponge finger biscuits
80ml chilled espresso
2 teaspoons unsweetened cocoa powder for dusting
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Directions Preparation:30min › Ready in:30min
Cut off the tops of the strawberries and slice them. Reserve 2 whole strawberries for the garnish.
In a blender, place a third of the sliced berries and 1 tablespoon of sugar; blend to puree and set aside.
In a medium bowl, combine mascarpone cheese, half of the cream, 1 tablespoon of sugar and liqueur; beat with an electric mixer on medium-high until thickened, 3 to 5 minutes.
Place 6 sponge fingers onto a serving plate, brush each with the cold espresso. Spread 1/2 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 bowl combine remaining cream with 2 tablespoons of sugar; beat with electric mixer on medium-high until just whipped, approximately 2 minutes. Spread whipped cream evenly over top layer of sponge fingers. Dust cocoa over whipped cream, garnish with 2 reserved strawberries.
Pour strawberry puree onto two serving plates. Cut tiramisu in half, place onto puree.