The 'summer tiramisu' recipe, as promised:
12 ounces white chocolate
1 1/2 cups whipping cream, divided
3-ounce package cream cheese or mascarpone, softened
1 1/4 cups cooled espresso or strong coffee
2 pints fresh strawberries, washed, stems removed and sliced
Melt the chocolate with 1/4 cup of the whipping cream in the top of a double boiler over hot, not boiling, water. Stir until smooth; cool to room temperature.
In mixing bowl, beat cream cheese or mascarpone until fluffy. Stir in the cooled melted chocolate. Whip remaining 1 1/4 cups whipping cream until stiff peaks form. Gently fold (see note) the whipped cream into the cream cheese-chocolate mixture; set aside.
Dip the ladyfingers in coffee (better to pour the coffee in a saucer) and line the sides of a 9-by-3-inch springform pan with ladyfinger halves, cut sides in. Arrange half the remaining ladyfingers on bottom of the pan. Cover with half the filling. Cover filling with half of the sliced strawberries. Repeat layers, ending with strawberries. Refrigerate at least four hours or overnight.
Note: To fold, place the heavier mixture over the light mixture. Starting at the back of the bowl, cut vertically through the mixtures and across the bottom of the bowl. This method gently combines the mixtures.