Cocoa strawberry tiramisu

The calculation in the recipe is for one 14*18cm shortcake. BUT the sponge calculation is for a 32*38cm baking dish. The leftovers can be put into the freezer by wrapping it with a film.

If you want to use the whole biscuit, you need to increase the amount of cream and berries by 2 times.

• Beat the eggs and sugar until fluffy.
• Then gradually add the yolks while continuing to beat.
• Sift flour, starch, cocoa, add salt and gently fold into the sugar-egg mixture.
• Pour the mass onto a baking dish covered with baking paper and bake at 374F (190C) for 10-12 minutes.

• Combine 120g of sugar with 40g of water, boil over medium heat to 245F (118C). Meanwhile, beat the yolks.
• Brew the whipping yolks in a thin stream, leave to beat until the mass cools completely, combine with the extract.
• Separately, beat the mascarpone and cream until stiff peaks and combine with the brewed yolk.

• Wash the berries, cut in half, mix with 100g of sugar, let stand for 30 minutes.
• Dilute the released juice in half with water, let it boil, cool and soak the sponge.
• Dry the berries cut down at 374F (190C) for 20 minutes.

• Soak the sponge with juice, apply cream, one layer of strawberries, then repeat.
• Cover the top with cling film and refrigerate for 2 hours.
• Remove the film before serving.