Strawberry Tiramisu

Puree half of the strawberries with 60 g powdered sugar, lemon juice and 4 tablespoons of rum.

Cream the mascarpone, yogurt and possibly the remaining rum, as well as the remaining powdered sugar.

Whip the cream and carefully fold in.

Dip the biscuits in the strawberry puree and layer alternately with the mascarpone cream and sliced strawberries in a mold.

Chill for 1 hour and garnish with strawberries.

Preparation Tip:

If you leave the tiramisu in the refrigerator for a day, it tastes even better. This recipe can also be easily made lactose-free.

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