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To prepare the syrup: Blend the macerated strawberries with the strawberry liqueur (or another liqueur of your choice) in a blender.
Make the tiramisu: Quickly dip the champagne biscuits into the strawberry mixture and arrange them in a single layer in the bottom of a baking dish. Top with half of the mascarpone cream and half of the chopped strawberries. Repeat with another layer of champagne biscuits, cream and strawberries.
Decoration: Decorate the surface of the tiramisu with the remaining sliced fresh strawberries. Sprinkle with powdered sugar.
Let it rest: place the tiramisu in the refrigerator for at least 3-4 hours, preferably overnight, so that it gains flavor and solidifies.
Tips and variations: You can replace the strawberry liqueur with fruit juice or any other liqueur of your choice, such as limoncello or rum.
For a lighter version, you can replace half of the mascarpone with ricotta.
You can add white or dark chocolate chips between the layers for a delicate touch.
If you want to add a crunchy touch to your tiramisu, you can add some crushed cookies.
For a more intense flavor, you can use wild strawberries.
I hope you enjoy this recipe!
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