Step-by-Step Instructions

1. 1.Prepare Strawberry Puree

   Wash and dry 125g of fresh strawberries. Slice them into smaller pieces and blend them in a mixer to a fine paste.

2. 2.Cook Strawberry Puree

   Pour the blended strawberry puree into a pan and place it on medium flame. If the puree is too thick, add approximately 2 tablespoons of water. Stir in 2 tablespoons of maple syrup (optional) and 2-3 tablespoons of sugar. Cook the mixture, stirring occasionally, until it thickens to a jam-like consistency. Once thick, remove from heat and refrigerate for later use.

3. 3.Prepare Whipping Cream

   In a large mixing bowl, combine 1 cup of whipping cream, 1 teaspoon of vanilla essence, 1 tablespoon of icing sugar, and 1 tablespoon of instant vanilla powder. Beat with an electric mixer on high speed until stiff peaks form and the cream is light and fluffy.

4. 4.Prepare Strawberry Cream Cheese Mixture

   In a separate bowl, add 2-3 tablespoons of mascarpone cheese (or cream cheese). Add 2-4 tablespoons of the cooked and chilled strawberry puree. Mix well with a spatula until combined. Then, add 2 tablespoons of the prepared whipping cream and beat with an electric mixer until the mixture is smooth, creamy, and light pink.

5. 5.Assemble First Layer

   Take a rectangular glass dish. Arrange a single layer of tea cookies at the bottom of the dish. Drizzle some of the cooked strawberry puree evenly over the cookies. Carefully pipe or spread a layer of the strawberry cream cheese mixture over the puree and cookies, ensuring it covers them completely.

6. 6.Assemble Second Layer

   Place another layer of tea cookies on top of the strawberry cream cheese mixture. Drizzle more strawberry puree over these cookies. Finally, pipe or spread a layer of the plain whipped cream (prepared in Step 3) over the second cookie layer, smoothing it out with a spatula.

7. 7.Refrigerate

   Cover the dish tightly with plastic wrap and refrigerate for 3-4 hours, or until the dessert is well set and chilled.

8. 8.Garnish and Serve

   Once the dessert is chilled and set, remove it from the refrigerator. Sprinkle crushed strawberry cookie crumbs and 1-2 tablespoons of shredded dry coconut evenly over the top. Arrange sliced fresh strawberries in a decorative pattern. Finish by sprinkling chopped pistachios for added color and crunch. Slice and serve this delicious eggless and no-bake strawberry dessert.