Strawberries......not just at Wimbledon......

Today at the market they were selling off strawberries for 50p a punnet!
A little bit of information now:
Did you know the British strawberry season runs from late May to early September. When buying strawberries you should look for plump, shiny, tender berries, with a good, bright colour and a sweet aroma, preferably with their leafy green calyx and stalk still attached. If you're buying a punnet, check that the underside isn't stained - that means the lower level of berries has been crushed. Also, large strawberries tend to have a higher water content, so are less tasty and sweet, so go for small to medium-sized ones.

A great and different dessert using strawberries is this. It is a fruity version of Tiramisù using strawberries. It is a lovely summery pudding and looks and tastes stunning. Unlike original Tiramisù this doesn’t contain the coffee pick me up but the zingy, freshness of the strawberries will waken up your tastebuds. Strawberries are used throughout the pudding to make a coulis which is then used between the layers of biscuits.
Small pieces of strawberry are scattered through the layers of the dessert and the biscuits are soaked in some of the strawberry coulis syrup, mixed with strawberry liqueur. The whole thing is topped off with slices of juicy red strawberries. A strawberry and cream feast. This works great with raspberries or a mixture of berries too.

This will serve 8-10 people
50 Savoiardi or sponge finger biscuits about 300g
250g mascarpone
150ml double cream
4 egg yolks
200g sugar
400g fresh strawberries
200ml strawberry liqueur

Make the strawberry coulis by placing a third of the strawberries in a pan with 200ml water and 2 tablespoons of sugar. Heat gently for 5-10 minutes. Remove from the heat and drain half of the syrup into a bowl. Whiz the strawberries and the rest of the syrup in a blender.
Add the strawberry liqueur to the juice you reserved and mix well then place to one side.
Make the cream by beating the egg yolks with the sugar until pale and creamy. Add the mascarpone and whisk in. In a separate bowl whisk the cream to soft peaks and then fold into the mascarpone cream.
Take a square 8 or 9 inch dish and spoon a little of the mascarpone cream into the bottom and spread it around. Take the Savoiardi biscuits and dunk them into the liqueur mix for a few seconds and then lay them into the dish. Do this until you have a complete layer at the bottom of the dish.
Pour over some of the mascarpone cream and spread it around covering the biscuits. Take some of the coulis and spoon it over the cream then take a few of the whole strawberries and cut then into slices and scatter around.
Do another layer of the Savoiardi dipping them into the liqueur and laying them out. Cover the biscuits with the remaining mascarpone cream and the strawberry coulis. Cut the remaining strawberries into slices and place them all over the top of the tiramisù.
Leave the Tiramisù to rest in the fridge for at least 5-6 hours or even better overnight, before serving.

To serve cut into squares and dust with a little icing sugar.