1 kg Strawberries (and/or other berries)
160g icing sugar
250g whipped cream
6 tbsp orange liqueur (or other fruity liqueur)
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Divide (or quarter) a big part of the strawberries and put away. Put away a few raspberries, blackberries, and so on too. Puree the excess strawberries and berries and blend in with the juice of one lemon, 60 g icing sugar, 4 tablespoons orange alcohol and a couple of disintegrated woman fingers. Blend the mascarpone, yogurt, 100 g icing sugar and 2 tablespoons orange alcohol until feathery. Whip the whipped cream until firm and overlay into the mascarpone combination. Layer on the other hand in the goulash dish, dunk the woman fingers into the pureed berries and spot in the dish. Then, at that point, spread a layer of mascarpone cream and a couple of half strawberries on top. Wrap up with mascarpone cream. Refrigerate for a couple of hours. Embellish the berry tiramisu with the excess half strawberries and berries and serve.