Ingredients (for 6 people):
500 g strawberries
500 g mascarpone cheese
500 g low-fat curd cheese (preferably creamy consistency)
75 g sugar
150 g ladyfinger biscuits (finger-shaped sponge cakes)
75 ml espresso coffee (or 150 ml orange juice)
1 tablespoon cocoa powder
Preparation
1. Prepare the cream and the first layer
Wash the strawberries, remove the stems and cut them in half.
In a bowl, mix mascarpone, curd cheese, and sugar until the mixture is smooth.
Line the bottom of a rectangular dish (about 15 x 30 cm) with half of the biscuits. Drizzle them with half of the espresso coffee or orange juice.
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2. Layer the dessert
Spread about a third of the cream over the biscuits, then add half of the strawberries. Spread another third of the cream over the strawberries.
Then add the remaining biscuits, drizzle them again with the remaining coffee or juice, and spread the last layer of cream.
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3. Chill
Keep the dessert in the refrigerator for about 3 hours to allow the flavors to meld and the tiramisu to set.
Before serving, sprinkle with cocoa and decorate with the remaining strawberries.
Tip
In winter, this dessert can also be made with frozen strawberry puree – the taste will remain summery fresh. For an even lighter version, part of the mascarpone can be replaced with Greek yogurt.
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