Strawberry Tiramisu

This needs to be made the day before you want it to allow all the flavours to fuse and develop.

Ingredients

2 x 250g tubs Mascarpone Cheese

2 tbsp Caster Sugar

200g ready to serve Custard

6 tbsp Rum or Orange Juice

500g Strawberries

3 tbsp Whipped Cream

10 Amaretti biscuits, roughly crumbled

200ml Apple Juice

25 Sponge Fingers

Method

Place the mascarpone in a mixing bowl and soften with a spatula.

Add the caster sugar, custard and 1 tablespoon of the rum or orange juice, mix well together.

If the mixture appears lumpy use an electric whisk and whisk until smooth.

Wash the strawberries before removing the stalks; drain, remove the stalks and cut ¼ of them into small pieces and fold into the mascarpone mixture with the whipped cream and 1/3 of the Amaretti biscuits.

Mix the remaining rum or orange juice with the apple juice.

Slice the rest of the strawberries, leaving a few whole for decoration.

Dip some of the sponge fingers into the juice then lay them in the bottom of a glass-serving dish. Arrange a layer of the sliced strawberries on top, then cover with a layer of the mascarpone mixture.

Repeat with another layer of soaked sponge fingers, sliced strawberries and mascarpone.

Decorate with the remaining crumbled Amaretti biscuits and reserved strawberries.

Chill overnight or at least 5-6 hours before serving.