Strawberry not Quite Tiramisu Recipe

How to make it

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• SYRUP directions
• Put strawberries into a glass or enamel saucepan and mash with a potato masher.
• Cook over low heat for about 5 minutes or until the berries are soft and tender.
• Line a sieve with a large square of cheesecloth folded in half.
• Put it over a large glass measuring cup.
• Scrape berries and juice into the sieve. Gather the cheesecloth into a ball and allow the mixture to drip through.
• You should have about 3/4 cup strawberry juice.
• Discard the cheesecloth.
• Rinse the saucepan and return strawberry juice to the pan.
• Stir in sugar.
• Bring to a boil over medium heat and boil for about 1 minute, until a clear syrup forms.
• Remove the pan from the heat. Rinse the sieve and strain the syrup through again.
• Skim any foam off the top.
• Cool to room temperature, add the liqueur, and chill the syrup for at least 2 hours before using.
• Strawberry Syrup will keep in the refrigerator for 1 week to 10 days.
• MASCARPONE
• Beat the egg yolks until light.
• Slowly beat in the sugar, and then the mascarpone cheese.
• In a separate bowl, beat the egg whites until stiff.
• Fold these gently into the cheese mixture.
• Now whip the cream until soft peaks form
• fold this too into the cheese mixture.
• Carefully dip in ladyfingers one at a time in the strawberry syrup just until the outside of the cookie is barely damp.
• Arrange cookies side by side in a dish large enough to hold 12 cookies flat.
• After the first 12 are layered, spread 1/2 of the cheese mixture on top.
• Spread the fresh chopped berries over the cream mixture
• finish with another layer of syrup moistened cookies and cream mixture.
• Garnish the top with the fresh berries.
• Refrigerate several hours before serving.
• Be careful not to over saturate the cookies, or you will end up with a runny Tiramisu.