Summer clink-tiramisu

Cut the crowns of the strawberries.

Puree half of the strawberries with the icing sugar with the hand blender.

Halve the rest of the strawberries and sprinkle with icing sugar.

Beat the whipped cream until stiff.

Halve the vanilla pod lengthwise and scrape out the marrow with a pinch.

Stir in the mascarpone with the wine, the marrow and the icing sugar. Fold the whipped cream through.

Divide the long fingers over the dish and drizzle with the wine.

Spoon half of the mascarpone mixture and the strawberry puree.

Divide the rest of the long fingers, wine, mascarpone mixture, halved strawberries and raspberries. Cover and put in the refrigerator for 2 hours.

Bon appétit! .