Strawberry Tiramisu

Ingredients

Base

• 400–500g ladyfingers (about 4 dozen, depending on size)
• 60ml limoncello (or use the lemon juice from 1 lemon if you prefer)
• 60ml water
• 500g mascarpone cheese
• 75g icing sugar
• 5g vanilla extract
• Zest of 1 lemon
• 400ml double cream
• 600g strawberries

Topping

• 120ml whipping cream
• 12g icing sugar
• 1 tsp vanilla extract
• 230g strawberries

Method

1. Trim about 1 inch off one end of half the ladyfingers and arrange them upright, sugar side facing out, around the edge of a 9-inch springform tin.
2. Mix the limoncello and water in a shallow bowl. Lightly dip a few ladyfingers into the mixture and use them to line the base of the tin.
3. Slice half of the strawberries and layer them over the soaked ladyfingers.
4. In a large bowl, beat the mascarpone, icing sugar, lemon zest, and vanilla extract until smooth. Add the cream and continue beating until thickened and stiff peaks form. Spread half of this mixture over the strawberries, smoothing it out and pressing some of the cream along the edges to help secure the ladyfingers.
5. Repeat with another layer of limoncello-soaked ladyfingers, followed by the remaining strawberries and cream.
6. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set.
7. When ready to serve, whip the cream with the icing sugar and vanilla extract until medium-stiff peaks form. Spoon or pipe the cream over the top and finish with the remaining strawberries. For a beautiful presentation, tie a pretty ribbon around the outside of the cake before serving.