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16 oz Neufchâtel
3/4 cup powdered sugar
8 oz frozen light whipped topping, defrosted
1 cup strong coffee, at room temperature
3 Tbsp coffee-flavored liqueur (optional)
18 oz California strawberries, stemmed and sliced
24 ladyfingers, split in half
2 tsp unsweetened cocoa powder
In large mixer bowl, beat Neufchâtel cheese and powdered sugar until well
blended. Gradually fold in whipped topping to blend. In small bowl, combine
coffee and liqueur, if desired.
Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover
bottom; place rounded sides down. If necessary, cut ladyfingers to fit dish.
Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with one-third of the
cheese mixture (about one cup), spread evenly. Layer one-third of the
strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending
with cheese and reserving remaining strawberries. Cover and refrigerate tiramisu
and reserved strawberries at least 1 hour or up to 24 hours.
To serve, remove cover; sift cocoa powder over top. Arrange reserved
strawberries over cocoa. Serve immediately.