Prepare an 8x8” baking dish for assembling the tiramisu.

In a large bowl, add the heavy cream, powdered sugar, vanilla extract, almond extract and salt. Whip the heavy cream to soft peaks. Add the mascarpone and whip just until smooth and thickened. Be careful not to overwhip; the texture should be fluffy
and spreadable.

In a separate bowl, stir together the strawberry jam and lemon juice until loosened and slightly fluid but still spreadable.

Spread a thin layer of mascarpone cream on the bottom of the baking dish.

Arrange a single, even layer of Quadratini wafers over the cream (about 5 cookies across by 5 cookies down, depending on exact dish size). You will use approximately 1 bag per layer; reserve extras for topping.

Spread half of the lemon-strawberry jam over the wafers, gently pressing to ensure full contact. Spread half of the mascarpone cream over the jam layer. Repeat with a second layer of wafers, jam, and the remaining mascarpone cream.

Smooth the top. Cover tightly and refrigerate for at least 8 hours, preferably overnight, to allow the wafers to soften fully.

Before serving, top with diced fresh strawberries and several whole Quadratini wafers for texture.

Slice and serve chilled - Serves 9