Recipe - Strawberry Tiramisu

1 One half pack Light cream cheese; room
temperature
; (8ounce)
Three fourths cup Powdered sugar
7 tablespoon Marsala
One half cup Sour cream
1 Basket strawberries;
(1pint)
Three fourths cup Boiling water
2 tablespoon Sugar
2 One half teaspoon Instant espresso powder or
instant coffee
; powder
2 One fourth pack Champagne biscuits;
(ladyfinger style
; cookies)
; (3.5ounce)
1 ounce Bittersweet; (not
unsweetened) or
; semisweet
; chocolate, grated

Blend cream cheese, powdered sugar and 5 tablespoons Marsala in processor
until smooth. Mix in sour cream. Slice half of strawberries; cut all
remaining strawberries in half.

Combine boiling water, 2 tablespoons sugar and espresso powder in medium
bowl; stir to dissolve. Mix in remaining 2 tablespoons Marsala. Dip 1
Champagne biscuit briefly into espresso mixture, turning to coat. Place
flat side up in bottom of 8inch square glass baking dish with 2inchhigh
sides. Repeat with enough Champagne biscuits to cover bottom of baking
dish, trimming biscuits to fit.

Spread 2/3 of cream cheese mixture over Champagne biscuits. Cover with
cut or sliced up strawberries. Dip more biscuits into espresso mixture and arrange
atop cut or sliced up strawberries in dish, covering completely and trimming to fit.
Spread remaining cream cheese mixture over. Sprinkle with grated chocolate.
Arrange halved strawberries around edge of pan. Cover and refrigerate until
set, at least 4 hours. (Can be prepared 1 day ahead.) Cut into squares and
serve.

Serves 4 to 6.

Bon Appetit April 1992

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