tiramisu | A little Swiss, a little Canadian

This was my Birthday Cake, celebrating my 40th!!

It was so delicious; a creamy Mascarpone filling with strawberries and a touch of liquor, the base simply made with ladyfingers and butter. And the cake is a no-bake recipe, perfect for summer and strawberry season!

Strawberry-Tiramisu Cake

For the crust:

200g Ladyfingers, finely crushed
100g butter, melted

Filling:

500g Mascarpone
200ml 35% heavy cream
80g + 2tbsp honey
1 1/5 tsp vanilla extract
3 tbsp liquor
400g strawberries, finely cut
a few strawberries for decoration

-grease a 22cm Springform.

-mix together the finely crushed ladyfingers with the butter, fill into baking form and press down evenly. Let rest in the fridge while you make the filling.

-in a large mixing bowl, stir together the mascarpone, honey, vanilla and liquor. Whip the cream until stiff peaks form add 2 tbsp of honey, whisk until combined. Gently fold whipped cream under the mascarpone filling, then add the strawberries. Pour the filling into the form. Let cool for at least 6 hours. Top and decorate the cake with some more strawberries.