400g chopped strawberries
400 g Savoiardi Vicenzovo
500 g mascarpone cheese
300 g sugar
whipped cream to taste
Blend 300 g of strawberries with 150 g of sugar and ½ litre of water.
In a pan, bring to the boil the mixture you just made, cook on medium-low for 20 minutes and let it cool.
To make the cream mixture: In a medium bowl whisk together the rest of the sugar and egg yolks until combined (approximately 1 minute) then add mascarpone, beat until thickened.
Whisk the egg whites until stiff (you do want it to be quite thick, nice and creamy ) and add the cream mixture.
Soak the Vicenzovo ladyfingers in the strawberry syrup and lay them in the bottom of a bowl/glass.
Pour some syrup and add a layer of cream mixture. Alternate the layers as per the classic tiramisù recipe
Chill in the fridge for 4-5 hours.
Top with fresh strawberries and whipped cream before serving.