10 ounces mascarpone cheese, divided
6 ounces ladyfingers
1 cup sweet white wine (such as Vin Santo or Sauterne)
10 ounces strawberries, preferably wild, hulled, divided
1 cup whipped cream  

Spread half the mascarpone on bottom of serving bowl. Lay ladyfingers on plate, pour wine over them and let them absorb it. Then arrange ladyfingers over mascarpone and cover with half the strawberries. Spread remaining mascarpone on top and smooth it with a knife.

Whip the cream to stiff peaks, then put it into a pastry bag fitted with fluted tip and squeeze it over the mascarpone. Chill at least 2 hours.

Just before serving, scatter remaining strawberries on top. Makes 4 to 6 servings.

NOTE: To make individual desserts, use sponge cake. Cut six sponge circles, soak in wine and assemble the tiramisu as above, dividing ingredients equally.