Strawberry Tiramisu

A lighter version of traditional tiramisu, perfect for summer

serves 6 to 10 depending on how generous you’re feeling

Ingredients

500g tub of mascarpone

1 pint custard (ready made or freshly made up)

2 tablespoons caster sugar

6 tablespoons white rum

800g to 1kg (approx 2lbs) strawberries

12 Amaretti biscuits200ml

(7 fl oz) apple & elderflower juice (or just apple juice)

30 sponge fingers (usually 1 box full)

Equipment: 1 large glass bowl or trifle dish

Method

1. Pick out 6 of the best looking smaller strawberries and put them to one side for decorating your tiramisu.
2. Put the mascarpone in a large bowl and soften it by mashing it with a fork.
3. Add the custard, sugar and 1 tablespoon of rum to the mascarpone and mix it all together until smooth.
4. Cut approximately one-third of the strawberries into small pieces and fold into the mascarpone mixture.
5. Roughly crush 4 of the Amaretti biscuits and stir into the mascarpone/strawberry mixture.
6. Slice the remaining strawberries thinly.
7. Put the apple juice into a shallow bowl and stir in the remaining rum.
8. Soak a sponge finger in the apple juice mixture and put it in the base of your serving dish. Repeat this step until you’ve covered the base of the dish.
9. Arrange one-third of the strawberry slices in a layer on top of the sponge fingers.
10. Now cover the strawberries with one-third of the mascarpone mixture.
11. Repeat these three layers again twice.
12. Crush the remaining amaretti biscuits and sprinkle over the top of your tiramisu.
13. Decorate the top with the six whole strawberries you saved earlier.
14. Cover with clingfilm and store in the fridge overnight.