Easy, No-Bake Strawberry Tiramisu

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Wash and dry the strawberries, then split them into three portions: 1 cup to crush, 4 cups to purée, and 5 cups to dice.
2. Crush the 1 cup of berries with a fork or potato masher into a purée and set it aside for the filling.
3. Blend the 4 cups of berries until completely smooth, pour into a shallow casserole dish, and set aside.
4. Dice the 5 cups of strawberries, cover, and set aside.
5. Beat the softened cream cheese in a large bowl with a mixer until smooth and creamy.
6. Add the powdered sugar, vanilla extract and lemon zest, and beat until creamy.
7. Beat in 1 cup of heavy cream until combined, then pour in the remaining 2 cups and beat again.
8. Switch to the whisk attachment and whisk until stiff, fluffy peaks form, about 5 minutes.
9. Gently fold the crushed strawberries into the cream with a spatula.
10. Assemble in a trifle bowl, casserole dish or individual cups: dip 4 to 5 cookies in the strawberry purée, coating them thoroughly, and lay them in a single layer.
11. Spread 2 to 3 cups of the cream filling evenly to the edges over the cookies.
12. Scatter about 1 ½ cups of diced strawberries over the cream.
13. Repeat the cookie, cream and strawberry layers until the dish is almost full, then top with any leftover cream and level it with an offset spatula.
14. Pulse the freeze-dried strawberries in a blender or processor into a fine powder, sift it over the top, and add sliced strawberries around the edges. If there are no freeze-dried berries, garnish with sliced or whole strawberries.
15. Refrigerate overnight or for at least 8 hours so the cookies soften and the dessert sets.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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