Strawberry Tiramisu

Mix the coffee with 2 tablespoons of the Cointreau. Hull the strawberries and slice thinly. Sprinkle over the remaining 2 tablespoons of Cointreau and set aside. Beat the egg yolks until light and fluffy. Meanwhile, heat the sugar, ¼ cup of Cointreau and the water in a small pot. Stir to dissolve the sugar and bring to the boil. Boil for 1 minute.

Add the syrup to the yolks in a slow steady stream, beating continuously. Continue beating until the mix has cooled. Add the mascarpone and cream and beat until the mixture thickens. Be careful not to over mix as the cream might curdle.

To assemble: Layer up the tiramisu in individual glasses or one large, deep bowl. Gently dip the savoiardi biscuits into the coffee. Count 2 seconds and pull them out. If left too long they will be soggy and make the tiramisu sloppy. If not soaked long enough the biscuits will remain hard. Line the glasses or bowl with the biscuits, breaking them up to fill any gaps.Cover with a layer of the egg mixture followed by a layer of
strawberries. Continue layering and finish with a layer of the
egg mixture.

Grate over a good layer of white chocolate, cover well with plastic wrap and refrigerate. Individual tiramisus are best served on the day they are made, but a large one can be covered and refrigerated overnight. Grate a little extra white chocolate on top just before serving. Serves 8-10