Who says tiramisu has to be made with the traditional coffee flavor? Try this strawberry version for a light and easy dessert that’s sure to become one of your family’s favorites!
Passover Strawberry Tiramisu
Recipe By Chavi Feldman
- Cooking and Prep: 8 h
- Serves: 12
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Contains:
Ingredients (7)
Main ingredients
Start Cooking
Prepare the Strawberry Tiramisu
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Combine strawberry preserves, orange juice, and zest in a shallow bowl and mix well until smooth, using a whisk to remove any lumps. Set aside.
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Beat the pareve whipping cream until soft peaks form. Slowly add the instant vanilla pudding mix and beat until stiff.
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Prepare two 11xfive-inch (28x12.5-centimeter) disposable loaf pans. Spoon some of the preserve mixture into the bottom of each loaf pan, using just enough to coat. Place a layer of ladyfingers on top of the jam. You may need to slightly trim the fingers to fit. Spread or pipe a layer of whip on top of the ladyfingers. Arrange a layer of strawberry slices on top of the whip.
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For the next layer, dip the bottoms of the ladyfingers into the preserves and place on top of the strawberry slices. Repeat the pattern two more times so you have a total of nine layers, ending with the sliced strawberries. For a more elegant presentation, garnish the top of the tiramisu with whole strawberries and piped rosettes. Reserve remaining strawberry sauce for drizzling.
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Create a tent out of aluminum foil to cover both pans, and place in refrigerator for at least 8 hours or overnight. Alternatively, you can freeze the tiramisu and simply defrost overnight in the refrigerator before serving.
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To serve: Cut into portions and drizzle serving plates with reserved strawberry sauce.
Credits
Food and Prop Styling by Janine Kalesis
Photography by Hudi Greenberger
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