Easy Low Fat Strawberry Tiramisu Recipes

Steps:

• Reserve 3 or 4 strawberries for the garnish. Slice 1/2 of the remaining strawberries and place in a bowl with 2 tablespoons sugar and the juice of 1 lemon. Stir to combine and set aside.
• Transfer remaining strawberries into a blender. Add 2 1/2 tablespoons sugar and remaining lemon juice. Blend until smooth.
• Transfer strawberry puree to a small saucepan. Cook over low heat, stirring often, until thickened to a sauce-like consistency, 5 to 10 minutes. Taste and add more sugar if strawberry sauce is not sweet enough. Add some water if sauce is too thick. Remove from heat and let cool completely.
• Combine cream cheese and 2 1/2 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy. Whip cream in a separate bowl until soft peaks form. Fold into the cream cheese mixture.
• Arrange ladyfingers snugly in a single layer inside a square glass dish. Pour 1/2 of the strawberry sauce over the ladyfingers. Spread 1/2 of the cream cheese mixture on top. Scatter 1/2 of the marinated sliced strawberries onto the cream cheese mixture. Repeat layers with remaining ladyfingers, sauce, and sliced strawberries. Spread the remaining cream mixture evenly over the top; garnish with the reserved strawberries.
• Cover tiramisu with plastic wrap and refrigerate, 4 hours to overnight.

Steps:

• Combine coffee and liquer in dish; COOL.
• BEAT eggwhites until soft peaks.
• In separate bowl, BEAT custard, ricotta, icing sugar until smooth.
• FOLD in eggwhites.
• Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used pryex.
• SPREAD half the mixture on top of biscuits and place another layer of sponge fingers on top;.
• REFRIDGERATE for minimum of 6 hours or overnight.
• SPRINKLE sifted cocoa on top before serving.
• NOTE: Strong brewed coffee is suggested.
• NOTE: Can use Marsala liquer or Kahlua or no liquer at all.
• NOTE: Can add 200g strawberries or raspberries to custard mixture.
• ENJOY!

Steps:

• Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
• Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
• Slice remaining strawberries. Arrange over tiramasù and serve.
• *Italian cream cheese available at supermarkets and at Italian markets.

Steps:

• Mix first four ingredients in mixer or food processor at higher speed until creamy smooth.
• Brew coffee and mix with alcohol.
• Lay half of ladyfingers in a 7 x 11 inch pan that's at least 2 inches deep. Drizzle half of coffee mixture evenly over the lady fingers.
• Put half of cheese mixture evenly over the lady fingers.
• Lay the remaining ladyfingers over the first layer.
• Drizzle the remaining coffee over the ladyfingers and spread the rest of the cheese mixture over top.
• Lightly sprinkle top with cocoa powder through a strainer or sifter.
• Cover with saran wrap and refrigerate for at least 6 - 8 hours. If preparing the day before, decrease the coffee amount by 1/4 to 1/8 cup.

Steps:

• Mix sliced strawberries with water in a bowl, cover with plastic wrap and put in the refrigerator until strawberries are chilled and have softened and have given up their juices, about an hour.
• Beat cream cheese in a large bowl with an electric mixer until creamy.
• Gradually add milk and beat until well blended.
• Add pudding mix and beat on low speed for about a minute or until blended.
• Line the bottom of a 13x9 inch pan with half of the lady fingers.
• Lightly brush the tops of the lady fingers with some of the juice from the strawberry mixture.
• Top with layers of half each of the pudding mixture, whipped topping and strawberries.
• Repeat all layers, arranging the strawberries on top.
• Refrigerate at least 3 hours or until ready to serve.

Steps:

• Using an electric beater, beat together egg yolks and sugar until pale and thick.
• Beat in mascarpone.
• Whisk egg whites to soft peaks.
• Fold cream then egg whites into mascarpone mixture.
• Fold in strawberries.
• Combine coffee and rum or brandy.
• Dip half the sponge fingers briefly in the mixture to moisten the outside.
• (Do not soak fingers in mixture, they will fall apart) Line the base of a serving bowl with the sponge fingers.
• Spoon half the mascarpone mixture into the bowl.
• Cover with remaining sponge fingers that have been dipped in the coffee mixture.
• Spoon over remaining mascarpone mixture.
• Cover and refrigerate for at least 4 hours.
• Just before serving, sift a little cocoa over the tiramisu.
• Garnish with strawberry halves.

Steps:

• Preheat the oven to moderate.
• Grease and line the base of a 22cm springform tin.
• Using an electric mixer, beat eggs in a small bowl until thick and creamy.
• Gradually add sugar, beating until the sugar dissolves.
• Fold triple-sifted flours into the egg mixture until just combined, and ppread into prepared tin.
• Bake, uncovered, in a moderate oven for about 25 minutes.
• Turn onto wire rack to cool.
• Meanwhile, sprinkle gelatine over the cold water in small heatproof jug; place jug in small pan of simmering water, and stir until the gelatine dissolves. Then cool for 5 minutes.
• Blend or process the ricotta, milk and extra sugar until smooth. With the motor operating, add the gelatine mixture and process until combined.
• Dissolve the coffee in the boiling water in a small bowl.
• Add extra milk and liqueur.
• Cut the cake in half horizontally, and return one cake half to the same springform tin.
• Brush half of the coffee mixture over the cake and top with half of the ricotta mixture.
• Repeat with the remaining cake half, coffee mixture and ricotta mixture.
• Refrigerate tiramisu, covered, for at least 3 hours.
• Sprinkle top with grated chocolate just before serving.
• Note: 'Cooking' time includes the 3 hours refrigeration time.

Steps:

• Prepare an 8-inch square baking dish.
• In a small bowl, combine the water and the instant coffee granules; stir to dissolve the coffee; set aside 1 tbsp of the coffee mixture.
• In a large bowl, beat the pudding mix with the skim milk until thickened; stir in the larger part of the coffee mixture.
• Add in the softened cream cheese, beat until smooth.
• Split the ladyfingers apart, and line the bottom of the baking dish with half of the package of ladyfingers.
• Drizzle the ladyfingers with the 1 tbsp of reserved coffee mixture (try to get a little on each finger).
• Spoon the pudding mixture evenly over the ladyfingers.
• Place the remaining ladyfingers on top of the pudding, and top with whipped topping.
• Sprinkle top with grated chocolate.
• Cover and chill for 4 hours or more until ready to serve.