Easy Strawberry Tiramisu

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Wash and dry the strawberries, then divide them into three portions.
2. Measure 1 cup of chopped strawberries and mash them with a fork or potato masher into a purée for the filling. Set aside.
3. Measure 4 cups of chopped strawberries, blend until completely smooth, and pour into a shallow casserole dish. Set aside.
4. Finely dice 5 cups of strawberries for the filling. Cover and set aside.
5. Beat the softened cream cheese in a large bowl until smooth and creamy. Add the powdered sugar, vanilla and lemon zest and beat for a few minutes more.
6. Add 1 cup of heavy cream and beat until combined. Pour in the remaining 2 cups of cream and beat again.
7. Switch to the whisk attachment and whisk for about 5 minutes until stiff, fluffy peaks form.
8. Fold the 1 cup of mashed strawberries gently into the cream with a spatula.
9. Dip 4 to 5 cookies at a time into the strawberry purée, turning them to coat well all over, and arrange them in a single layer in your dish.
10. Spread 2 to 3 cups of the cream evenly to the edges of the dish.
11. Scatter about 1 1/2 cups of diced strawberries over the cream.
12. Repeat the cookie, cream and strawberry layers until the dish is almost full. Spread any leftover cream over the top and level it with an offset spatula.
13. Blend the freeze-dried strawberries into a fine powder, sift it over the top, and garnish the edges with sliced strawberries. Use whole or sliced strawberries if you have no freeze-dried ones.
14. Refrigerate overnight, or at least 8 hours, until set. Scoop into bowls and top with extra diced strawberries if you like.

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

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