Clean the strawberries. Puree 200 g/ 7 oz of them with 1 tablespoon sugar. Place in the fridge, covered. Chop the rest of the strawberries into small cubes and set aside.

Beat the heavy cream until stiff, set aside.

Mix together the mascarpone, quark and remaining sugar (3 tablespoons). Fold the whipped cream into the mascarpone mixture.

Add the vanilla extract and lemon juice to taste. Fold in the cubed strawberries as well. Taste and add more sugar, if desired, it also depends on how ripe and sweet the strawberries are.

Place half of the ladyfingers in a rectangular casserole dish.

Sprinkle the biscuits with half of the syrup.

Spread ¼ of the pureed strawberries on top and add half of the mascarpone mixture.

Repeat one more time with the rest of the ladyfingers, ¼ of the strawberry puree and the remaining mascarpone mixture.

Save the rest of the strawberry puree in the fridge, covered, until ready to serve.

Cover the strawberry tiramisu with plastic foil/ cling film and place in the fridge overnight.

Spread the remaining strawberry puree on top just before serving.

Or you could make only half of the puree needed and top the tiramisu with freshly sliced strawberries instead. Decorate with a few mint or balm leaves, if desired.