Strawberry Tiramisu

Perhaps the purists will be a bit shocked by the title of this recipe. It is a summery way of presenting tiramisu. I fell for it as I have been avoiding recipes with raw eggs and in a way I could still have some connection with tiramisu but without the eggs.

You could use frozen raspberries but in my book strawberry is just a perfect addition.

It keeps really well as it often lasts for 3 to 4 days in the fridge providing that you cover it with cling film. As a matter of fact the longer it stays in the fridge the more delicious it is as the flavours get more pronounced. If you are having guests for a meal you can prepare it the day before. It doesn’t require much preparation at all. Instead of using Marsala wine any desert wine would be welcome. Once again, if I could just say so, the Marsala is a better combination if using strawberries - in my opinion. The strawberries have to be strained before being added to the dessert otherwise it will be very soggy.

1 ¾ (437 ml) cups single (pouring) cream

500g mascarpone

1 cup (250 ml) Marsala wine

26 sponge finger biscuits

600gm strawberries

Vanilla sugar

Chop the strawberries in small pieces and strain them.

Place the cream in a bowl and whisk until soft peaks form. Fold trough the mascarpone and set aside. Pour the Marsala wine in a in a deep dish and dip the biscuits in the mixture just long enough to dampen them. Layer the base of the dessert dish with half the biscuits. Make a layer of strawberries over the biscuits and then a layer of cream over the strawberries. Repeat all the previous steps, sprinkle with vanilla sugar, cover with cling film and put it in the fridge for at least one hour. The cream will become very firm and make a lovely combination with the soft and moist biscuits plus the sharp strawberries. The longer it stays in the fridge the more delicious it becomes.