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

1. Beat together the Philly*, cream and sugar until smooth.
2. Fold in the hazelnuts and vanilla.
3. Set aside.
4. 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.
5. Top biscuits with 1/2 of the strawberries and 1/2 of the Philly* mixture.
6. Repeat the layering process twice again finishing with a layer of biscuits.
7. Cover and refrigerate for 1-2 hours, or overnight.
8. Turn out onto a plate and dust with cocoa.
9. Serve slices with extra strawberries.

philadelphia cream cheese, cream, caster sugar, hazelnuts, vanilla essence, finger, black coffee, strawberries, cocoa

Taken from www.kraftrecipes.com/recipes/strawberry-hazelnut-tiramisu-104094.aspx (may not work)