• Prepare strawberries: Clean them. Blend 7 oz/ 200 g of them with 1 tablespoon sugar. Cover and refrigerate them. Chop the rest of the strawberries into small cubes and set aside.

  1 lb strawberries/ 450 g + 1 tablespoon sugar
• Beat the heavy cream until stiff and set it aside.

  1 cup heavy cream/ 250 g
• Mix mascarpone, quark, and remaining sugar (3 tablespoons). Fold the whipped cream into the mascarpone mixture.

  1 cup mascarpone/ 250 g + 1½ cups low-fat quark/ 350 g + 3 tablespoon sugar
• Add the vanilla extract and lemon juice to taste. Fold in the chopped strawberries as well. Taste and add more sugar if desired; it also depends on how ripe and sweet the strawberries are.

  1 teaspoon vanilla extract + juice of ½ lemon

Assemble strawberry tiramisu

• Layer tiramisu: 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.

  5.5 oz ladyfingers/ 150 g + 6 tablespoons syrup
• 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.
• Chill tiramisu: Cover the strawberry tiramisu with plastic foil/ cling film and place in the fridge overnight.
• Serve: Spread the remaining strawberry puree on top just before serving. Decorate with a few mint or balm leaves, if desired.

  a few mint leaves