Preparation
Add the yoghurt, sugar and lemon juice and mix well. Stir in the chopped white chocolate and put the cream in the fridge.
Wash the strawberries and cut them into thin slices. Set aside 450 g of sliced strawberries and puree the remaining strawberries with lemon juice.
Spread 1-2 tablespoons of cream on the bottom of the baking dish and then place a layer of butter biscuits on top.
First spread half of the pureed strawberries and then half of the mascarpone-yoghurt cream on the biscuits. Then layer the strawberry slices.
Repeat the entire process with a layer of biscuits, the remaining pureed strawberries, the remaining cream and the remaining strawberry slices.
Finally, sprinkle the white chocolate chips over the strawberry tiramisu. Cover with cling film and place in the fridge for at least 3 hours before serving.
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