Slice some strawberries for the cover and mince about 1/4 lb for the cream

Whisk in a large bowl egg yolks and sugar with an electric mixer, until the sugar is completely dissolved. Add the mascarpone cheese at room temperature and the minced strawberries. Whisk until smooth and without lumps.

In another bowl, whip with the electric beater, the white eggs.

Carefully, add the whipped white eggs to the cream previously obtained, stirring slowly, with the same pace and in the same direction until well mixed.

Lay the Savoiardi in a large pan (11x8) in a single layer.

Cover with some cream.

Lay a second layer of biscuits and cream, as explained above. If you wish, you can add a third layer.

Cover the top cream layer with the sliced strawberries.

Refrigerate for a few hours and serve chilled.

This version of the traditional tiramisu is a great and refreshening idea for your summer time dessert

In the italian original recipe, tiramisu has not to be cooked. If you have concerns regarding the eggs, we suggest you to use instead of fresh products the pasteurized ones, commercially available

Savoiardi are the first-choice cookies for the preparation of Tiramisu. For a softer consistency, choose Pavesini cookies instead.

If you want to preserve the tiramisu consistency, dip the biscuits in the pineapple juice until slightly moistened