Strawberries and Cream Tiramisu Parfait

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Strawberries and Cream Tiramisu Parfait

Decadent coffee flavoured sponge finger biscuits with a hint of rum for a traditional Tiramisu flavour, putting a spin on this high fat dessert with a beautifully rich low in fat Strawberries and Cream filling.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Keyword: Parfaits, Strawberries and Cream, Strawberries and Cream Tiramisu Parfait, Tiramisu

Servings: people

Author: Karina Carrel

Ingredients

7 floz strong coffee/espresso or brew 2-3 teaspoons instant coffee powder/granules with 200ml boiling water
1 tablespoon rum, scotch, brandy, Tia Maria or extract optional
1 cup whole ripe strawberries sliced, divided
8 oz low fat/fat free cream cheese or marscapone
2 tablespoons white granulated sugar or natural sweetener
1 teaspoon pure vanilla extract
8 fingers sponge/lady fingers halved
1 square 70% dark chocolate
1 tablespoon cocoa powder for dusting

US - Metric

Instructions

Prepare coffee with rum (or alcohol of choice - if using) and set aside to allow to cool.
Combine 1/2 cup of the strawberries, cream cheese, sweetener/sugar and vanilla in a blender or magic bullet cup and pulse until creamy. Set aside.
Pour prepared coffee into a shallow bowl and soak sponge finger halves one by one on both sides until coffee has coated the biscuits. Line the base of four serving glasses with 2 halves of sponge fingers.
Divide half of the remaining strawberry slices between the serving glasses and layer them over the biscuits. Divide and pour half of the strawberry cream cheese mixture over the strawberries, and repeat layer with remaining sponge fingers, strawberries and top with cream cheese mixture.
Grate with dark chocolate over the top and dust with cocoa powder.

Notes

Best served when made fresh.

Can be stored in the fridge for up to 4 days (make sure to put any leftover straight in the fridge and do not leave out for too long).

Nutrition