Ingredients:

• 500g fresh strawberries
• 2 Tbsp sugar
• Cointreau, an orange liqueur

Cream:

• 1kg mascarpone cream cheese
• 8 large egg yolks
• 100g caster sugar

Coffee bath:

• 6 tsp instant coffee
• 8 tsps sugar
• 100ml coffee liqueur
• cocoa powder
• 2 packets (40 sticks) of ladyfinger biscuits, also known as sponge or Boudoir biscuits

Method

1. Slice strawberries lengthwise in the shape of hearts. Place in glass or ceramic bowl, add the 2 Tbsp sugar and some Cointreau liqueur. Mix well and refrigerate for three hours.
2. Beat mascarpone cheese, egg yolks and caster sugar in an electric mixer until mixture is smooth.
3. Prepare coffee bath by dissolving instant coffee and sugar with a dash of hot water in a bowl before adding in liqueur. Dunk each ladyfinger in coffee bath. Cover the bottom of a medium-sized container with ladyfingers.
4. Pour half the cream on top, smooth out with a spatula and top with a layer of strawberries. Place another layer of dunked ladyfingers on top of the strawberries. Pour the rest of the cream on top, smooth it out. Refrigerate for at least six hours.
5. Sprinkle cocoa powder generously over the top. Arrange remaining strawberries into a heart shape in the centre. Serve with coffee or liqueur.

Verdict: My reservations about strawberry tiramisu disappeared with my first mouthful.

The fruit lent the dessert a refreshing texture. Wing added a generous dash of Cointreau in my serving.

Bliss with a cup of espresso.

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