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https://www.philly.com.au/recipe/strawberry-and-hazelnut-tiramisu/
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Strawberry and Hazelnut Tiramisu
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Strawberry and Hazelnut Tiramisu
20 Mins
Prep time
28 Mins
Cooking time
Serves
8
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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.
Recipe or Meal Type
Desserts |
Desserts
Cuisines
Italian |
Creamy
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