Strawberry 'Tiramisu'

Make strawberry purée. Place 1 punnet of Strawberries and the liqueur in a food processor or blender and process until smooth purée. Save 2 to 3 tablespoons for topping.

For the filling, prepare three bowls. Place Egg Whites in Bowl 1, Cream in Bowl 2, and Egg Yolks in Bowl 3.

Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form.

Bowl 2: Using the same electric beaters, whip Cream. Do not worry some Egg White gets in the cream as you will mix everything together later.

Bowl 3: Add the Caster Sugar to the Egg Yolks, and beat using the same electric beaters until pale and thick. Add the Mascarpone and mix well.

To the Egg Yolks and Mascarpone mixture in Bowl 3, add the whipped Cream and mix gently to combine well. Then add the Egg Whites and gently fold in to the mascarpone mixture.

Now you can assemble ‘Strawberry Tiramisu’.

Dip the Sponge Fingers into the strawberry purée and line them in one layer in a large dish. You can break some to fit them in. Spoon half of the filling over the Sponge Fingers and smooth the surface.

Repeat for the second layer with the strawberry purée-dipped Sponge Fingers and the rest of the filling. Cover and refrigerate for at least 4 to 6 hours, preferably overnight.

Before serving, decorate the ‘Strawberry Tiramisu’ with the remaining punnet of Strawberries. I simply cut each strawberry into quarters, scatter them on top, then drizzle the saved strawberry purée over.