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strawberry tiramisu

Anna's strawberry tiramisu

Total Time
3 hr
3 hr


Frozen strawberries

500 g, sliced


1 small, juiced

Granulated stevia sweetener

¼ cup(s)

Reduced-fat ricotta cheese

1 tbs

Lite jelly, prepared

1½ sachet(s), strawberry flavour

99% fat-free, plain Greek yoghurt, unsweetened

150 g

Sponge finger biscuits

135 g, large

Fresh strawberries

400 g, sliced

Freeze dried strawberries

10 g


  1. Place frozen strawberries, lemon and sweetener in a saucepan over medium-high heat, uncovered and cook until reduced to a jam consistency. Set aside to cool.
  2. Place ricotta in a food processor and pulse to break up any large chunks. Add yoghurt and process until smooth.
  3. In a small bowl, mix 1 sachet of jelly crystals with 1 tablespoon hot water, stir until dissolved then add 3 tablespoons cold water. Add to ricotta mix and process until well combined.
  4. Spoon half ricotta mixture into the bottom of a 6 cup (1.5L) rectangle glass dish.
  5. In a shallow bowl, add remaining half sachet of jelly crystals to 1 cup warm water. Dip each sponge finger into jelly mix, and layer into the dish over ricotta mixture.
  6. Spoon cooled strawberry purée over biscuits and spread evenly.
  7. Add fresh sliced strawberries in a single layer, then top with remaining ricotta mix.
  8. Place dried strawberries into a blender, grinder or mini food processor and pulverise. Sprinkle over tiramisu. Decorate with fresh strawberries, cover and refrigerate for at least 6 hours to soften the biscuits.


Sponge finger biscuits are also called lady fingers or in Italian soviardi biscuits. I bought mine from Coles, the large size works best, but use what’s available.