1. Wash and dry the strawberries. Remove the green parts of 2/3 of the strawberries and cut them into slices. Place the remaining ones in the fridge.

2. Brew the espresso (about two espresso glasses) and mix in the orange liquor. Set aside and let cool down a bit.

3. Add the mascarpone, heavy cream, confectioners’ sugar, and vanilla extract to a large bowl and mix until well combined and stiff peaks form – you can do that with a handheld mixer or by hand with a whisk.

4. Place the first six ladyfingers on a serving plate and drizzle with about 1/3 of the espresso mixture. Spoon a good amount of the mascarpone cream on the ladyfingers and top with a layer of sliced strawberries. Repeat the process with another layer of ladyfingers, espresso drizzle, mascarpone cream, and more strawberries. Finish with a last layer of ladyfingers, espresso mixture, and mascarpone cream. Cover the Tiramisu loosely and place it in the fridge – you want it to cool down for at least 4-5 hours (or overnight).

5. When ready to serve, top the tiramisu with more sliced strawberries. Cut some strawberries that still have the green leaves on top in half and decorate the tiramisu with them. Serve immediately.