In large mixer bowl, beat cream cheese and confectioners' sugar until well blended. Gradually fold in whipped topping to blend.
In small bowl, combine coffee and liqueur, if desired. Line an 8 x 8-inch glass baking dish with enough ladyfinger halves to cover bottom of dish; place rounded sides down. If necessary, cut ladyfingers to fit dish. Spoon 1/3-cup coffee mixture evenly over ladyfingers. Top with one-third of the cheese mixture (about one cup) and spread evenly. Layer one-third of the strawberries (1 rounded cup) over cheese. Repeat layers two more times, ending with cheese and reserving remaining strawberries. Cover and refrigerate tiramisu and reserved strawberries at least 1 hour or up to 24 hours.
To serve, remove cover; sift cocoa powder over top. Arrange reserved strawberries over cocoa. Serve immediately.
Makes 12 servings.
Source: California Strawberry
Date: February 14, 2005