STRAWBERRY TIRAMISU

PREP TIME 40 MINUTES (+ REFRIGERATION) SERVES 6

½ cup (125ml) pouring cream

½ cup (125g) mascarpone cheese

1/3 cup (75g) caster sugar

3 egg yolks

6 sponge finger biscuits (savoiardi)

STRAWBERRY SAUCE

200g strawberries

1 tablespoon lemon juice 1 tablespoon icing sugar 1 tablespoon water, approximately 1 Make strawberry sauce.

2 Beat cream, mascarpone and 1 tablespoon of the sugar in a small bowl with an electric mixer until soft peaks form.

3 Beat egg yolks and remaining sugar in another small bowl with an electric mixer until thick and creamy; fold into mascarpone mixture.

4 Cut biscuits into half or thirds (depending on the size of the base of your glasses). Pour ¾ cup of strawberry sauce into a bowl; dip biscuits into sauce. Place biscuits into bases of six ¾-cup (180ml) small serving glasses. Divide mascarpone mixture into glasses. Cover; refrigerate for 1 hour. Refrigerate remaining strawberry sauce.

5 Just before serving, pour remaining strawberry sauce into each glass.

STRAWBERRY SAUCE

Chop strawberries coarsely. Blend or process strawberries until smooth. Strain puree into a small jug; discard seeds. Stir lemon juice, sugar and enough of the water into puree to make 1 cup of sauce.