Strawberry Cheesecake Tiramisu
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Strawberry Cheesecake Tiramisu
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The divinely delicious union of two of the most loved desserts, combining elements of rich cheesecake and a beautifully layered tiramisu. Plus the fresh strawberry addition makes it an unforgettable summery dessert everyone will swoon over!
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Ingredients
- 1 1/2 cups pomegranate juice
- 1/2 cup + 2 Tbsp granulated sugar divided
- 1 1/4 cups heavy cream
- 12 oz. cream cheese softened
- 32 lady fingers such as these (from 2 packages
- 1 tsp vanilla extract (optional)
- 1 1/2 lbs chopped strawberry stems removed, plus more for top garnish if desired
Instructions
- Pour pomegranate juice into a small saucepan, bring to a simmer over medium heat. Let simmer until reduced by half, about 6 to 10 minutes. Stir in 2 Tbsp sugar until dissolved. Pour into a shallow dish and let cool completely.
- Pour heavy cream into a medium mixing bowl. Using an electric hand mixer whip until very stiff peaks form.
- In a separate mixing bowl whip cream cheese, remaining 1/2 cup granulated sugar and vanilla extract on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 to 3 minutes.
- Add heavy cream into cream cheese mixture and blend just until combined.
- Working with one lady finger at a time dip both sides quickly into reduced pomegranate juice then transfer to a deep 9 by 9-inch baking dish. Create a layer of half the lady fingers doing this setting them side by side.
- Spread half the strawberries into a single layer over the lady fingers, then spread half the cream cheese mixture over strawberry layer.
- Repeat this process once more of dipping remaining half of the lady fingers and aligning in dish, then topping with remaining half of the strawberries, and remaining half of the cream cheese mixture.
- Cover and chill 4 hours. Optionally garnish on top with extra strawberries just before serving.
- For best results cut and serve within 24 hours (the strawberries will start to break down and the juices over time will make the lady fingers soggy).
Notes
- *If you would like to make this without the step of reducing the pomegranate juice then simply use 3/4 cup pomegranate juice (rather than 1 1/2 cups) mixed with 1 Tbsp sugar (rather than 2). The flavor and color wont be as concentrated but still a tasty option if time doesn't allow.
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