I am not sure what to call this dessert. It is called a Tiramisu but the only similarity the two have is that they are layered. It looks like a Charlotte Ruse from the outside but that's again where the similarity ends. But as they say, Whats in a name? right? The important thing is that it tastes amazing and is very easy to make.
We had company on the weekend and I wanted to make an elaborate dessert as I never get to make it for the two of us. I had some frozen strawberries in the freezer and wanted to use them up. This recipe caught my eye on the Kraft website and it had fab reviews. I did make a few changes as I couldn't find all the ingredients (like Cool Whip, which I had seen a thousand times in the store, but when I went to buy it they had removed it from the shelves!!! Grrr) and I must say that Stabilized Whipped cream is a good substitute for Cool Whip.
Recipe Source - Adapted from the Kraft Website
Ingredients - This is a great dessert for a crowd
2 Packages (200 gms each) Ladyfinger biscuits (Saviordi)
500 Gms Fresh or Frozen Strawberries
3 Tbsp Castor Sugar
200 Gms Philadelphia Cream Cheese (I used light)
2 Packets (3.4 oz - 4 serving) Jell-o Instant Pudding - I used Cheesecake flavor as that is all that was available on the shelves, the original recipe called for vanilla flavor.
3 1/2 Cups Cold Milk
For The Stabilized Whipped Cream (You can use 3 Cups Cool whip instead)
1 1/2 Cups Heavy Cream (Chilled)
1 1/2 Tsp Gelatin
1 1/2 Tbsp Cold Water
2 Drops Red gel Food colouring
Prepare the Strawberries
Place the strawberries on a plate and sprinkle with caster sugar to release juices and sweeten them. Drain the liquid before using.
Prepare the Stabilized Whipped Cream (You can use 3 Cups of Cool Whip instead)
1. Place the cold water in a small microwave bowl and sprinkle the gelatin on it. Wait till the gelatin absorbs all the water.
2. Heat the gelatin in the microwave for 15 seconds till it melts ( you can also do this on the stove top in a saucepan).
3. Place the cream in the bowl of your stand mixer and whip to soft peaks. Add the gelatin (if it has started to set heat in again), sugar and red colour. Whip till you get stiff peaks.
Prepare the Pudding Mixture
1. Beat cream cheese in large bowl with mixer until creamy.
2. Gradually beat in milk, add dry pudding mixes; beat on low speed 1 min. or until well blended.
Assemble The Dessert
1. Trim 25 biscuits to the height of your springform pan (10 inches). Line them all along the sides and use the trimmings on the bottom to help them stand. Fill the bottom completely with the ladyfingers.
2. Add half the pudding mixture and whipped cream. Cover with the strawberries (do not use the liquid).
3. Repeat with a layer of ladyfingers and remaining pudding and whipped cream.
4. Cover with plastic wrap and refrigerate overnight.
Remove plastic wrap and run a knife around the sides of the pan to ensure the ladyfingers are not stuck to it.
Gently open the sprinform latch and remove the mould. Tie a ribbon around the sides and decorate the top with additional berries, grated chocolate or whipped cream.