THIS is not traditional at all, and the older generation of cooks will tell you that you should never mess with a classic recipe like Tiramisu, but sometimes it is nice to change things up a bit, especially when the results taste so good!
The addition of the strawberries is very summery and it somehow lightens up the dessert completely so that it tastes light and airy, and very good. If you like you can wet the sponge fingers with a mixture of sugar syrup and Limoncello liqueur for a decadent, adults only treat!
200g strawberry jam
50ml grenadine syrup
500g mascarpone cheese
220ml double cream
1 tsp. vanilla extract
1 200g packet sponge fingers
375g fresh strawberries, sliced
Icing sugar, for serving
1 bar of white chocolate for decorating
Mix the jam with half of the grenadine syrup to loosen it. Then mix the remaining grenadine with the mascarpone cheese. Beat the sugar, cream and vanilla with an electric mixer until stiff. Then add this to the mascarpone cheese and mix well until combined.
Line the base of a square glass serving dish with half of the sponge fingers, then cover with a layer of the jam, using approximately half of the mixture. Then cover with half of the cream mixture. Scatter half of the sliced strawberries over the cream.
Lay another layer of the sponge biscuits on top, followed by the remaining jam then the remaining cream.
Decorate the top of the cake with the remaining sliced strawberries, and grate the white chocolate on top. Place in the fridge to set overnight.