Strawberry tiramisu

This is more or less the tiramisu recipe that I learned when I was 16 from a family friend who had lived in Rome. Actually tiramisu is one of those newer recipes — invented in the 1960s in the Veneto, they say — which explains the cross-regional ingredients (savoiardi from the Veneto and mascarpone from Lombardy) and also means, unlike centuries old traditional recipes, there is really no “set” way to make it. My Tuscan mother in law makes a tiramisu in a way that I admit isn’t my favourite — she uses pavesini biscuits, which are the same shape as savoiardi but flat and in my opinion are inferior because you don’t get the fluffy, sponge like layer that you have from savoiardi and they can too easily get soggy. She also uses dark chocolate, chopped roughly in chunks to cover her tiramisu, which I think jars with the delicate cloud-like cream and fluffy biscuit layer – a light dusting of grated chocolate or even powdered cocoa is my preference, if anything at all.