In a strawberry frenzy - the tiramisu

It's not hard to see, we love strawberries. There are countless ways to prepare them - this one is simply heavenly.

Fluffy, fruity, creamy and light as a feather, this recipe for a springtime dessert is simply fantastic.

You can of course swap any ingredient for the vegan version (for example skyr, soy yogurt, almond or soy cream), we describe it here in the conventional way.

This sweet delight is also one of my absolute favorites because it can be prepared the day before in a very relaxed way and therefore doesn't lose any of its great appearance - in fact, the opposite is the case. It just keeps getting better.

So, pull out your apron, lipstick, playlist (we recommend https://open.spotify.com/album/7vd9ogxIg5CSBFuvHE60LZ?si=dJtusmnMTkW3V2NIVtRo0A ) and off you go!!!

What we need:

600 g strawberries

250 g Greek yogurt

500 g mascarpone

200 g whipped cream

150 g sugar

2 tbsp or 1 sachet of vanilla sugar

400 g sponge fingers

If you like: 2 tbsp Cointreau

Strawberries for decoration

🍓 Puree approx. 300 g strawberries with the vanilla sugar and (optional) with the Cointreau.

🍓 Dip half of the sponge fingers in the puree and spread in a pan

🍓 For the cream, beat the mascarpone, whipped cream, yogurt and sugar for a few minutes until creamy

🍓 Spread half over the biscotti

🍓 Cut the rest of the strawberries into pieces or slices and spread as a layer in the pan

🍓 Then start again from the beginning: dip the sponge, place on top and cover with the final layer of cream

🍓 Place in the fridge (for at least 3 hours)

🍓 Decorate and enjoy to your heart's content

Have fun!!! 💚