850g Pittenweem strawberries – or any local strawberries you can find

135g caster sugar

1½ tsp vanilla bean paste

1 tbsp orange zest

2 egg yolks

50ml Bruadar Whiskey Liqueur

80g mascarpone, at room temperature

1 shot (30ml) espresso

150ml double cream

140g Savoiardi biscuits (also known as sponge fingers or ladyfingers)

1. Heat your oven to 200C fan/gas mark 6.
2. Line a 24cm x 14cm loaf tin with clingfilm, so you have spare to wrap over the tiramisu.
3. Hull and cut the larger strawberries into quarters.
4. Take a 30cm baking dish and add 550g of the strawberries. Then stir in 100g sugar, a teaspoon of vanilla bean paste, and 2/3 of the orange zest. Roast for 30 mins, stirring halfway, until the strawberries have produced a syrup, and leave to cool.
5. To make your sabayon, or sauce, whisk together the egg yolks, Bruadar and 20g sugar in a medium heatproof bowl. Place over a saucepan of simmering water and whisk for 4-5 mins, until the mixture becomes thick and creamy. At this point, take the bowl off the pan and leave to cool, whisking once or twice as it does so.
6. Once cool, gently add room temperature mascarpone, mixing, using a spatula.
7. Put the double cream and remaining orange zest and vanilla paste in the bowl of a stand mixer and whip to soft peaks.
8. Add the remaining strawberries andf sugar to a food processor and blitz for 30 seconds.
9. To bring everything together and assemble the tiramisu…
• Pour the roasted strawberries and their syrup into the lined loaf tin. Don’t worry if it feels like there is too much liquid!
• Cover with a row of biscuits, pushing them down so they soak up the syrup, and then turn them over and allow the other side to soak too.
• Drizzle half the espresso over the biscuits, then spread the sabayon on top in an even layer.
• Spread the whipped cream evenly over the sabayon, then pour the blitzed fresh strawberries over the cream.
• Top with a second layer of biscuits and drizzle the remaining espresso evenly over the biscuits.
• Push the biscuits into the blitzed strawberries, then turn them over to soak the other side.
• Pull the clingfilm tightly over the top, and refrigerate for at least five hours, or overnight.
10. To serve, unwrap the clingfilm lid and put a large plate on top of the loaf tin. Hold the plate and tin together, then quickly flip over – don’t be scared!