Method
Prep:30min  ›  Ready in:30min 

1. Cut off the tops of the strawberries and slice. Reserve 2 whole berries for garnish and 100g sliced berries for layering.
2. Place remaining strawberries and 2 tablespoons icing sugar in a blender; purée and set aside.
3. In a medium bowl, combine mascarpone cheese, 4 tablespoons cream, 4 tablespoons icing sugar and liqueur; beat with an electric mixer on medium-high speed for 1 to 2 minutes until thickened.
4. Place 6 sponge fingers on a serving plate and brush each with approximately 1 teaspoon cold espresso. Spread or pipe 1/2 of the cheese mixture over the sponge fingers and layer with half of the sliced strawberries.
5. Repeat with the next 6 sponge fingers, espresso, remaining cheese mixture and sliced strawberries; top with remaining 6 sponge fingers.
6. In a small mixing bowl, combine remaining 4 tablespoons double cream with 2 tablespoons icing sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. Spread cream evenly over top layer of sponge fingers.
7. Dust cocoa over whipped cream, and garnish with 2 reserved strawberries. Pour strawberry purée onto two serving plates. Cut tiramisu in half and place onto purée.