Very indulgent, but surprisingly easy to make. Traditional tiramisu include raw eggs for both richness and lightness, but this version dispenses with the eggs and uses fromage frais instead. You end up with a dessert that's easier to make, has less fat, yet which is still delicious and which can be made well in advance.
If you would like to compare this version with a more traditional tiramisu, see my recipe for the Best Ever Tiramisu.
Strawberry TiramisuServes: 4
16 sponge fingers (about 80g [3 oz in all])
8 tbsp orange juice
300g (2/3 lb) strawberries
250g plain fromage frais
3 tbsp caster sugar
Method:Break the sponge fingers into pieces and arrange half these pieces in the base of 4 dessert glasses. Drizzle over a little of the orange juice.
Hull and chop the strawberries, reserving two for decoration. Place a spoonful on top of the sponge fingers in each glass.
Mix together the fromage frais and the sugar in a bowl. Spoon half of this mixture on top of the strawberries, dividing it evenly between the glasses.
Add the remaining sponge finger pieces on top, followed by the remaining strawberries and the remaining fromage frais mixture.
Decorate the tops of each mini tiramisu with a whole strawberry then transfer to the refrigerator to chill for at least 30 minutes (1 hour is best) before serving.
These make an elegant dessert and are wonderful served outside.