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Strawberry and Hazelnut Tiramisu

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 Walgreens $6.99 thru 02/06
250g strawberries, hulled and thinly sliced Safeway 1 lb For $3.99 thru 02/09
cocoa or drinking chocolate, for dusting


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

Source: www.kraftrecipes.com