OK, this isn't a traditional Tiramisu, with no coffee or dark cocoa, but the elements are the same - savoiardi sponge biscuits, liqueur (Creme de Framboise), Mascarpone, Cream and chocolate (White , in this case). In addition, there are loads of luscious strawberries - yummy! I prefer not to use raw eggs in my tiramisus - not that we are immuno-challenged, I just prefer the texture without. You make a sugar syrup with 100ml water and 2 tablespoons of sugar, boiled for 2 minutes, into which 100ml of Creme de Framboise is then stirred. Line a dish with parchment paper, lay the sponge fingers over the base and drench with the boozy syrup, then a large punnet of strawberries, sliced and tossed with a tablespoon of icing sugar and a tablespoon of Framboise. Now carefully melt 160g of white chocolate (a good brand please, not Milky Bar). In a big bowl, beat a 250g tub of Mascarpone with a tablespoon of sugar, the zest of a lemon, and 150ml of double cream. Now fold in the melted white chocolate and spread over the strawberry/sponge finger base. Smooth the top and sprinkle with 40g of white chocolate, grated or finely-chopped. Leave in the fridge for at least 8 hours - overnight if possible. Then decorate with sliced strawberries, and serve in squares - this will serve 6 people as it is quite rich.