Strawberry Tiramisu

Instructions

1. Whip up the mascarpone slowly, to smoothe it out.
2. Add the powdered sugar, all at once, and the vanilla extract and whip again slowly.
3. Add in the whipping cream as it mixes and keep whipping until it reaches a mousse-like consistency.
4. Place your square ring mould (20cm × 20cm × 5cm) onto a layer of aliminium foil and clingfilm, wrap around the mould.
5. Place sponge fingers at the bottom of your mould.
6. Brush with some strawberry syrup.
7. Use half of the filling to top off the sponge fingers.
8. Optional: Add in chopped strawberries.
9. Repeat the last three steps and scrape the tops with a palette knife, to smoothe it out.
10. Freeze for at least 60 minutes.
11. Unmould the tiramisu once it has fully set.
12. Optional: Decorate the top with strawberry hearts.