The translation for tiramisu is "carry me up". After just one bite of this delightful strawberry version, you'll understand why many assume the unspoken words must surely be "to heaven".

Strawberry Tiramisu

2 (8-ounce) packages Neufchâtel cheese, softened
3/4 cup powdered sugar
1 (8-ounce) container frozen light nondairy whipped topping, defrosted
1 cup strong coffee, at room temperature
3 tablespoons coffee-flavored liqueur, (optional)
1 1/2 pints strawberries, stemmed and sliced (18-ounces total)
24 ladyfingers, split in half
2 teaspoons unsweetened cocoa powder

1. In large mixer bowl, beat Neufchâtel cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend.
2. 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.
3. 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.
4. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours.
5. To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.

Makes 12 servings.

Note: If desired, you can use regular cream cheese and substitute the nondairy whipped topping with 3 cups sweetened whipped cream.

Nutritional Information Per Serving: 250 calories; 13 g fat; 105 mg cholesterol; 200 mg sodium; 28 g carbohydrate; 1 g fiber; 7 g protein

Recipe and photograph provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.