Strawberry and Hazelnut Tiramisu

Sumber : Kraft Kitchen

250g block PHILADELPHIA* Cream Cheese, softened
1 1/2 cups cream
1/2 cup caster sugar
50g hazelnuts, toasted, roughly chopped
1 teaspoon vanilla essence
250g sponge finger biscuits
1 cup strong black coffee
250g strawberries, hulled and thinly sliced
Cocoa or drinking chocolate for dusting

1. BEAT together the Philly*, cream and sugar until smooth. Fold in the hazelnuts and vanilla. Set aside. Dip the biscuits quickly in the coffee on each side. And place a layer into the base of a baking paper lined 21 x 10 cm bar tin.

2. TOP biscuits with 1/2 of the strawberries and 1/2 of the Philly* mixture. Repeat the layering process twice again finishing with a layer of biscuits. Cover and refrigerate for 1-2 hours, or overnight.

3. Turn out onto a plate and dust with cocoa. Serve slices with extra strawberries.