Strawberry Tiramisu Without Eggs Recipe
Ingredients
- 3 ½ cups fresh strawberries, hulled, divided
- 7 tablespoons white sugar, or more as needed, divided
- 2 lemons, juiced, divided
- 2 tablespoons water, or as needed (Optional)
- 2 (8 ounce) packages cream cheese, softened
- 1 cup heavy whipping cream
- ½ (12 ounce) package ladyfinger cookies, or more as needed
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Instructions
- Reserve 3 or 4 strawberries for garnish; slice 1/2 remaining strawberries into a bowl. Add 2 tablespoons sugar and juice of 1 lemon to sliced strawberries; stir to combine. Set aside to macerate.
- Combine remaining strawberries, 2 1/2 tablespoons sugar, and remaining juice of 1 lemon in a blender; blend until smooth.
- Transfer strawberry purée to a small saucepan; cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste sauce; add more sugar if not sweet enough and add water if too thick. Cool completely.
- Beat cream cheese and remaining 2 1/2 tablespoons sugar in a large bowl with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form; fold into cream cheese mixture.
- Arrange ladyfingers in a snug, single layer in a square glass baking dish. Pour 1/2 strawberry sauce over ladyfingers; spread 1/2 cream cheese mixture on top. Scatter 1/2 macerated strawberries on cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and macerated strawberries. Spread remaining cream mixture evenly over top; garnish with reserved strawberries.
- Cover tiramisu with plastic wrap; refrigerate, 4 hours to overnight.
Source
Original recipe: View Original