Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Refrigerate

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

Step 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.

• Ensure strawberries are washed and dried thoroughly before blending to avoid excess water in the puree.

• Adjust the amount of sugar and maple syrup in the strawberry puree according to your sweetness preference.

• For best results, refrigerate the dessert for at least 3-4 hours, or preferably overnight, to allow it to set completely and for the flavors to meld.

• Substitute strawberries with other berries like raspberries or blueberries for a different flavor profile.

• Use ladyfingers instead of tea cookies for a more traditional tiramisu-like texture.

• Add a layer of fresh fruit slices (like kiwi or banana) between the cream layers for extra freshness and visual appeal.