Strawberry Tiramisu Roll

Instructions

Line a baking sheet with cling wrap, preferably double-layered. Briefly dip the ladyfinger biscuits in hot coffee, arrange them in two rows closely on the baking sheet, and let them sit for about 1 hour until they soften and can be shaped without breaking (if the sheet fits in the fridge, it's good to chill it there).

Prepare the filling by mixing Mascarpone with whipped cream, sugar, stabilizer for whipped cream, and vanilla sugar until creamy. If you skip the stabilizer, the cream will be a bit fluffier; with stabilizer, it'll be more compact and stable.

Chop the washed strawberries and gently fold them into the cream mixture. Evenly spread this mixture over the ladyfinger biscuits.

Using the cling wrap, press the ladyfinger biscuits together. Slide both forearms under the wrap, press evenly upwards until they're almost touching. Tighten the cling wrap at the ends to maintain the roll's shape. Let it chill in the fridge for another 3-4 hours.

Remove the cling wrap and decorate the roll with whipped cream, cocoa powder, and heart-shaped strawberries."