3 Bowls, 1 Paper towel, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Citrus juicer, 1 Fine-mesh sieve, 1 Hand mixer, 1 Loaf pan, 1 Plastic wrap, 1 Offset spatula
1 Rinse strawberries carefully in a bowl of cold water, remove and drain well on paper towels. Trim stems.
2 Transfer about 150 grams (approximately 5 1/4 ounces) strawberries and multivitamin juice in a tall container and puree with an immersion blender. Squeeze half a lemon and season strawberry puree with lemon juice to taste.
3 Add mascarpone with quark and yogurt to a large bowl. Mix cream stabilizer and vanilla sugar in a small bowl and mix into the mascarpone mixture. Beat until smooth with a hand mixer and season to taste with sweetener.
4 Line a loaf pan (approximately 25 x 11 cm) (approximately 10 x 4 inches) with plastic wrap.
5 Put half of the ladyfingers sugar side down into the mold and top with half of the strawberry puree.
6 Spread half the mascarpone cheese mixture on it and smooth the surface.
7 Cut the remaining strawberries into slices, place about 2/3 of the berries on the cream (keep the rest of the berries covered in a cool place). Then place remaining ladyfingers on top with sugar side down.
8 Reserve 2 tablespoons puree and place in refrigerator. Drizzle the rest onto the ladyfingers. Top with mascarpone mixture. Cover the mold with plastic wrap and refrigerate for at least 3 hours.
9 Turn tiramisu out onto a plate, remove the wrap and cut into 4 portions. Transfer to plates and garnish with remaining strawberry puree and remaining strawberry slices before serving.