Strawberry and Hazelnut Tiramisu

Strawberry and Hazelnut Tiramisu
20 Mins
Prep time
28 Mins
Cooking time
Serves 8

What you need

  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1 1/2 cups cream
  • 1/2 cup caster sugar
  • 50g hazelnuts, toasted, roughly chopped
  • 1 teaspoon vanilla essence
  • 250g sponge finger biscuits
  • 1 cup strong black coffee
  • 250g strawberries, hulled and thinly sliced
  • cocoa or drinking chocolate, for dusting

How to make it

  • BEAT together the PHILLY, cream and sugar until smooth. Fold in the hazelnuts and vanilla. Set aside. Dip the biscuits quickly in the coffee on each side, and place a layer into the base of a baking paper, lined 21 x 10 cm bar tin.
  • TOP biscuits with 1/2 of the strawberries and 1/2 of the PHILLY mixture. Repeat the layering process twice again finishing with a layer of biscuits. Cover and refrigerate for 1-2 hours, or overnight.
  • TURN out onto a plate and dust with cocoa. Serve slices with extra strawberries.