2 eggs, at room temp,separated
1/4 cup caster sugar
300 g mascarpone
1/2 cup whipped cream
15 strawberries, hulled and quartered
1/3 cup strong coffee
2 tablespoons rum or brandy
cocoa, to dust
1 strawberry (for garnish)
Using an electric beater, beat together egg yolks and sugar until pale and thick.
Beat in mascarpone.
Whisk egg whites to soft peaks.
Fold cream then egg whites into mascarpone mixture.
Fold in strawberries.
Combine coffee and rum or brandy.
Dip half the sponge fingers briefly in the mixture to moisten the outside.
(Do not soak fingers in mixture, they will fall apart) Line the base of a serving bowl with the sponge fingers.
Spoon half the mascarpone mixture into the bowl.
Cover with remaining sponge fingers that have been dipped in the coffee mixture.
Spoon over remaining mascarpone mixture.
Cover and refrigerate for at least 4 hours.
Just before serving, sift a little cocoa over the tiramisu.
Garnish with strawberry halves.