Strawberry teramisu

4 cup sliced strawberries

1 cup sugar

Juice of one lemon

2 pints heavy cream

8 ounces Mascarpone cheese

1/2 cup powdered sugar

1 prepared sponge cake, (9 by 9 by 2-inch), sliced into 3 layers

1 cup Berry liqueur

1/2 cup strawberry coulis

Fresh mint sprigs

Powdered sugar in shaker

In a mixing bowl, combine all the strawberries with the sugar and lemon juice. With a fork, lightly mash 1/4 of the berries against the side of the bowl. Allow the berries to sit for 1 hour. Using an electric mixer, whip the cream until stiff peaks form. In a mixing bowl, fold half of the whipped cream into the Mascarpone cheese, along with the powdered sugar. Blend until the cream is fully incorporated. To assemble, lay one layer of the sponge cake on the bottom of the pan. Brush the layer with the liqour. Spread 1/3 of the cheese mixture over the sponge cake. Spread a 1/3 of the berry mixture over the cheese. Repeat the procedure until all of the cake, berry and cheese mixture are used. Spread the reserved whipped cream over the top of the cake. Allow the cake to set, about 1 hour. Place a slice of the tiramisu on the plate. Garnish with strawberry coulis, fresh mint and powdered sugar.

Yield: 12 servings

Strawberry Coulis

(12oz) fresh strawberries, washed, or frozen raspberries, thawed

6 tsp water

6 tsp caster sugar

1. Blend the strawberries in a blender or food processor with sugar and water.

2. Sieve then turn into a saucepan and bring to the boil for a minute. Sauce should be clear and glossy.

3. Cool and refrigerate until needed.