Strawberry Hazelnut Tiramisu
  • 1 small Sara Lee Pound Cake
  • 1 c. Espresso or Strong Coffee
  • 8 oz. Cream Cheese or Marscapone, softened
  • 8 oz. Heavy Whipping Cream
  • ¾ c. Powdered Sugar
  • ¼ c. Chocolate Hazelnut Spread
  • 1 t. Vanilla
  • Fresh Strawberries
  • Dark or Milk Chocolate Bar for garnish
  1. In a stand mixer, whip the cream cheese or marscapone until smooth.
  2. Add the heavy whipping cream, powdered sugar, chocolate hazelnut spread and vanilla. Whip until thick and airy. Spoon into a tipped pastry bag to make filling easy.
  3. Thaw, slice and dice the pound cake. (size of dice depends on serving vessel) Pour the coffee onto a plate and VERY QUICKLY drop in the pound cake pieces and remove. This should take about a half of a second, otherwise they will absorb too much coffee and turn to mush.
  4. Slice enough strawberries to fit into your serving vessels. I used two for each champagne glass.
  5. To assemble, pipe cream filling into a glass, layer with pound cake and strawberries, top with more cream filling. Garnish with sliced berries and grated chocolate. Refrigerate.
  6. These are best made a day ahead of time.
Recipe by Food. (Just Sayin') at