Strawberry Tiramisu

Wash the strawberries and pat dry. Cut half of the strawberries and put them in a bowl with the lemon juice, 60 g powdered sugar and 2 tablespoons each of Amaretto and Cointreau and blend with a hand blender.

Slice the remaining strawberries and put aside.

Stir the mascarpone, yogurt and the remaining 100 g of the powdered sugar with the remaining alcohol until firm.

Beat the Rama Cremefine until stiff and fold in.

Now cover the bottom of the bowl or dish with broken biscuits and now alternately layer the strawberry puree, mascarpone cream and strawberry slices until everything is used up.

Place the tiramisu in the refrigerator for at least 3 hours.

Preparation Tip:

You can prepare the strawberry tiramisu the day before.

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