1

Place frozen strawberries, lemon and sweetener in a saucepan over medium-high heat, uncovered and cook until reduced to a jam consistency. Set aside to cool.

2

Place ricotta in a food processor and pulse to break up any large chunks. Add yoghurt and process until smooth.

3

In a small bowl, mix 1 sachet of jelly crystals with 1 tablespoon hot water, stir until dissolved then add 3 tablespoons cold water. Add to ricotta mix and process until well combined.

4

Spoon half ricotta mixture into the bottom of a 6 cup (1.5L) rectangle glass dish.

5

In a shallow bowl, add remaining half sachet of jelly crystals to 1 cup warm water. Dip each sponge finger into jelly mix, and layer into the dish over ricotta mixture.

6

Spoon cooled strawberry purée over biscuits and spread evenly.

7

Add fresh sliced strawberries in a single layer, then top with remaining ricotta mix.

8

Place dried strawberries into a blender, grinder or mini food processor and pulverise. Sprinkle over tiramisu. Decorate with fresh strawberries, cover and refrigerate for at least 6 hours to soften the biscuits.