Strawberry Tiramisu

Serves 6
Prep Time: 40 minutes, Sitting in refrigerator time: overnight

1/2 cup part-skim ricotta cheese
3 Tbsp fat-free cream cheese
2 Tbsp powdered sugar
1/2 tsp orange zest
1 cup fat-free whipped topping
2 cups strawberries, hulled and sliced (reserve 6 whole berries for garnish)
3 Tbsp sugar
1 fl oz orange-flavoured liqueur
2 Tbsp orange juice
3 oz ladyfingers, separated

1. In a food processor, purée ricotta, cream cheese, confectioners sugar and orange zest. Transfer to a medium bowl and fold in whipped topping. In same food processor (no need to clean), purée 1 cup of sliced strawberries, the granulated sugar, liqueur and orange juice.

2. Spoon 1 tablespoon of the strawberry purée into each of six wine glasses. Top each with two ladyfinger halves. Spoon another tablespoon of purée over ladyfingers. Top with half the sliced strawberries then half the cheese mixture. Top with remaining ladyfingers. Spoon on remaining purée, berries and cheese mixture.

3. Cover each glass with plastic wrap and refrigerate overnight. Garnish each
with a whole strawberry.

Results: These seem a lot more difficult to make than they really are, so try them! They were sooooo delicious! I missed the "refrigerate overnight" step, so ours were only sitting for about 5 hours. I don't think it made a difference, because we all loved them! Steven & Henry want me to make them next week for dessert night and want me to try blackberries. I imagine that would be just as good! The recipe notes that you can also freeze these to make ahead of time.

Now, a note about Ladyfingers. I live in the suburbs of Denver, but it's not as if we are a culturally lacking community. I had to try three grocery stores to find Ladyfingers. I finally found them at Sprouts (a natural grocers sort of place) in the bakery. Other places to look: imported food aisle, cookie aisle, and someone suggested the bakery may keep them in the freezer. A safeway employee told me they keep them in the produce, next to the strawberries, but that was shortcake. If all else fails, the French cooking school, Le Cordon Bleu (cause I'm culturally NOT lacking that way) suggested using spongecake as a substitute.