Strawberry tiramisu

Put the chopped strawberries in a pan with 75ml water and 1 tbsp of the sugar. Simmer for 4-5 minutes until softened, then blend until smooth. Return to the pan with the Marsala and vanilla, then set aside.

With an electric hand mixer, whisk the egg whites to soft peaks, then add 1 tbsp of the sugar and whisk to stiff peaks. In a clean bowl, whip the cream to soft peaks. Finally, in another clean bowl, whisk the mascarpone, egg yolks and remaining 2 tbsp sugar until smooth, then fold in the cream using a spatula. Next, gently fold in the egg-white mixture until combined, then set aside.

Find a serving dish about 1-1.5 litres in volume. Dunk 5-6 sponge fingers into the strawberry mixture for 20 seconds or until soaked. Arrange in a layer in the base of the dish (breaking them to fill any gaps). Drizzle with about half of the remaining strawberry mixture.

Evenly spoon half of the mascarpone mixture over the sponge fingers. Sift over 1 tbsp of the cocoa powder, then arrange half of the sliced strawberries on top. Repeat with another layer of soaked sponge fingers and strawberry mixture, then another of mascarpone cream. Chill for at least 2 hours (up to 24 hours).

Sift over the remaining cocoa powder and top with the remaining sliced strawberries to serve.