Strawberry tiramisu made with
– homemade sponge biscuits
– mascarpone cream
– strawberries,
– pink velvet spray.
Ingredients
Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar
Cooking time
180°C – 8 to 10 minutes
Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔10g milk
✔2 x 2g gelatine leaves
Syrup
✔20g water
✔20g sugar
✔A little alcohol
Assembly
✔Strawberries
✔Spray velvet pink
The recipe
Serves 6
Spoon biscuits
✔3 egg whites
✔3 egg yolks
✔90g caster sugar
✔90g flour
+Icing sugar
Separate the egg whites from the yolks. Beat the egg whites with an electric mixer, adding the sugar gradually. Then add the egg yolks. Mix gently with a spatula.
Sift in the flour. Mix again. Fill a piping bag fitted with a plain tip. Poach the sponge biscuits on a sheet of baking paper and sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes. Leave to cool and cut into two squares.
Mascarpone cream
✔250g mascarpone
✔3 yolks
✔3 whites
✔80g caster sugar
✔10g milk
✔2 x 2g gelatine leaves
Place the gelatine sheets in a large bowl of cold water for around ten minutes. Pour the milk into a small bowl and heat in the microwave. Add the softened and wrung-out gelatine. Mix well and set aside. Separate the egg whites from the yolks in two bowls. Beat the yolks with the mascarpone and half the sugar (40g) using an electric mixer. Add the milk and gelatine mixture. Mix well and set aside.
Beat the egg whites in the second bowl with an electric mixer, gradually incorporating the remaining 40g sugar. Gently fold the egg whites into the mascarpone cream.
Syrup
✔20g water
✔20g sugar
✔A little alcohol
In a saucepan, add the water, sugar and bring to the boil. Turn off the heat and add a little alcohol.
Assembly
Brush the top of your biscuits with syrup. Place your pastry frame on a plate. Insert the first (largest) syrup-soaked biscuit.
Add the halved strawberries all around, then the mascarpone cream, pushing it up over the strawberries. Add the chopped strawberries in the middle. Top up with more mascarpone cream. Add the second soaked biscuit. Smooth over the frame. Fill a piping bag with the remaining mascarpone cream. Evenly poach the top. Place in the freezer for at least 2 hours.
Apply pink velvet spray.
