Adapted from the California Strawberry Commission.
|1½ cups heavy whipping cream|
|3 Tbsp plus 3/4 cup powdered sugar|
|(2) 8-oz pkgs Neufchâtel cheese, softened|
|1 cup strong black coffee, room temperature|
|3 Tbsp coffee-flavored liqueur|
|24 ladyfingers, split in half|
|1½ lbs fresh strawberries, stemmed and sliced|
|2 tsp unsweetened cocoa powder|
In a large mixing bowl, beat the whipping cream and 3 tablespoons of powdered sugar until soft peaks form. Set aside. In another large mixing bowl, beat Neufchâtel cheese and 3/4 cup powdered sugar until well blended. Gradually fold in whipped cream to blend.
In a small bowl, combine coffee and liqueur. Line an 8x8-inch glass baking dish with enough ladyfinger halves to cover the bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish.
Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture (about 1 cup), spread evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries.
Cover and refrigerate tiramisù and reserved strawberries at least 6 hours or up to 24 hours.
To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.
Makes 12 servings
Per serving: 315 calories; 20g total fat; 12g saturated fat; 97mg cholesterol; 273mg sodium; 27g total carbohydrates; 6g protein;