This is a slight adaptation of a fantastic recipe from Italian cookery writer Valentina Harris which I first tasted on one of her cookery courses in Tuscany and included in my book Food, Wine and Friends.
400g (14 oz) ripe strawberries
5 hard amaretti biscuits
2 large eggs, separated
40g (1 1/2 oz) caster sugar
1/4 tsp vanilla extract
4 tbsp white rum
250g (9 oz) mascarpone cheese at room temperature
3 tbsp whipping cream
100 ml (3 1/2 fl oz) pressed apple juice
1/2 a 200g pack of savoiardi (sponge finger biscuits)
You will need a medium to large, deep glass bowl
Hull the strawberries. Weigh out 100g and chop them finely. Slice the remaining strawberries and set aside.
Put the amaretti biscuits in a plastic bag, seal then bash them with a rolling pin until they are the consistency of coarse breadcrumbs.
Beat the egg yolks in a bowl with electric hand held beater or a whisk until pale yellow and fluffy, gradually adding the caster sugar as you go. Add the vanilla extract and a tablespoon of the white rum.
Tip the mascarpone cheese into a large bowl, beat with a wooden spoon to soften then gradually add the eggs and sugar and beat until smooth.
In another bowl beat the egg whites until they just hold a soft peak.
Fold the chopped strawberries into the mascarpone cheese mixture, then carefully fold in the egg whites.
Whip the whipping cream to a similar consistency then fold that in too together with a third of the crushed amaretti biscuits.
Mix the remaining rum with the apple juice. Dip some of the biscuits in the apple-rum mixture and lay across the base of your bowl.
Reserving some strawberries for decoration, arrange a layer of sliced strawberries over the biscuits then cover with a layer of mascarpone cream. Repeat with one or two more layers of soaked biscuits, strawberries and mascarpone cream, finishing with the mascarpone cream.
Cover the bowl tightly with clingfilm and chill in the fridge for at least 5 hours. About an hour before you serve up sprinkle the remaining amaretti biscuits over the top of the trifle then decorate with the remaining strawberries. Return the tiramisu to the fridge until you’re ready to serve it.
Note: this recipe includes uncooked egg
What to drink: A well chilled glass of Moscato d'Asti would be perfect.