I love traditional Italian tiramisu but I have a young child so I created a version without eggs or alcohol! My tiramisu combines fresh strawberries, cream cheese, and whipped cream and can be made in advance.
Ingredients
- ½ cups fresh strawberries, hulled: 3 piece (divided)
- white sugar: 7 Tbsp (divided)
- lemon: 2 piece (juiced, divided)
- water: 2 Tbsp (or as needed, optional)
- cream cheese: 2 packages (8 ounce packages, softened)
- heavy whipping cream: 1 cup
- ladyfinger cookies: 0.5 pack (12 ounce pack, or more if needed)
Metric Conversion
Stages of cooking
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Reserve 3 or 4 strawberries for the garnish. Slice 1/2 of the remaining strawberries and place in a bowl with 2 tablespoons sugar and the juice of 1 lemon. Stir to combine and set aside.
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Transfer remaining strawberries into a blender. Add 2 1/2 tablespoons sugar and remaining lemon juice. Blend until smooth.
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Transfer strawberry puree to a small saucepan. Cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste and add more sugar if strawberry sauce is not sweet enough. Add some water if sauce is too thick. Remove from heat and let cool completely.
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Combine cream cheese and 2 1/2 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form. Fold into the cream cheese mixture.
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Arrange ladyfingers snugly in a single layer inside a square glass dish. Pour 1/2 of the strawberry sauce over the ladyfingers. Spread 1/2 of the cream cheese mixture on top. Scatter 1/2 of the marinated sliced strawberries onto the cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and sliced strawberries. Spread the remaining cream mixture evenly over the top; garnish with the reserved strawberries.
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Cover tiramisu with plastic wrap and refrigerate, 4 hours to overnight.
