Berry Cheesecake Tiramisu
Chef Noor crosses two favourites into one no-bake tray: whipped cream lifted with lemon jelly powder for that cheesecake tang, lady fingers dipped in berry juice instead of coffee, and a glossy homemade sauce of strawberries, red and blue berries on top.
How to Prepare
Make the sauce first: simmer the strawberries and berries with the sugar, lemon zest and lemon juice until they break down, stir in the dissolved cornstarch until glossy and thick, then cool completely.
Whip the liquid cream with the powdered whipping cream until firm.
Fold in the lemon jelly powder — this gives the cream its cheesecake tang.
Dip the lady fingers quickly in the berry juice and arrange a layer in the tray.
Spread half the cream over the soaked fingers, add another dipped layer, then the remaining cream.
Pour the cooled berry sauce over the top and spread to the edges.
Chill for at least 4 hours (overnight is best), garnish with fresh strawberries and lemon, and serve cold.
Dip the lady fingers in and out in one second — they keep drinking juice as the tray chills, and nobody likes a soggy bottom layer.