FOR THE FILLING:
Mix the strawberries with the sugar and orange juice in a glass bowl, stir well and allow to rest in the fridge while you prepare the rest of the recipe.
Cover a rectangular mold with plastic wrap (if the mold is moist, it will be easier to adhere the paper). Set aside.
Beat the cream cheese with orange zest and powdered sugar in a bowl with a mixer, add the yogurts and keep beating until completely incorporated. Set aside.
Put a layer of ladyfingers in the mold set aside. Soak the cookies with some of the juice released by the strawberries, put half of the cream cheese mixture on top and spread well.
Next, put 1/3 of chopped strawberries (without the juice) over the cream cheese, then another layer of ladyfingers that will be moistened with juice, cream cheese, strawberries and a last layers of ladyfingers. You should reserve some chopped strawberries to decorate.
Refrigerate for at least 3 hours.
Unmold the strawberry tiramisu, remove the paper, decorate with the reserved strawberries, and enjoy!
Recipe by: @minigourmet
