Directions

1. Mix the eggs and sugar: Separate the eggs. Beat the egg yolks together with half of the sugar in a large bowl until the mixture is light and creamy.

2. Stir in the Mascarpone: Carefully fold the Mascarpone into the egg yolk and sugar mixture until a smooth cream is formed.

3. Beat the egg whites: In a separate bowl, beat the egg whites with half the sugar until stiff. Gently fold into the mascarpone cream to maintain its lightness.

4. Mix the strawberry liqueur and puree: Mix the strawberry liqueur with the strawberry puree in a shallow bowl.

5. Soak the sponge fingers: briefly dip the sponge fingers into the strawberry liqueur mixture until they are lightly soaked but not mushy.

6. Layering: place a layer of the soaked sponge fingers on the bottom of an ovenproof dish. Spread a layer of mascarpone cream over it and top with fresh strawberries. Repeat this process until all the ingredients have been used up, finishing with a layer of mascarpone cream and strawberries.

7. Refrigeration: Refrigerate the strawberry tiramisu for at least 4 hours, or better yet overnight, so that the flavours can develop well.

8. Serving: Dust with cocoa powder before serving and decorate with strawberries as desired.