Strawberry tiramisu dessert

A refreshing and delicate no-bake dessert recipe is right here!

Recipe by:

Tiramisu

savoiardi cookies

200g

7oz

0.80cup

13.40tbsp

mascarpone

500g

17.50oz

2cup

33.50tbsp

eggs

3pc

sugar

200g

7oz

0.80cup

13.40tbsp

Sauce

strawberries

400g

14oz

1.60cup

26.80tbsp

sugar

100g

3.50oz

0.40cup

6.70tbsp

Decoration

strawberries

600g

21oz

2.40cup

40.20tbsp

Chop the mascarpone with a fork.
Warm the yolks with 1/2 of the sugar. Heat in a water bath until 158F, stirring constantly. Then remove it from the stove to cool, and whisk. Do the same with the egg whites.
Mix mascarpone with the yolks, and gently mix in the whites.
Mash the strawberries with the sugar, and heat until the first buns appear. Leave to cool.
Soak the cookies in the sauce for a couple of seconds and place in the mold, spread 1/2 of the cream on top. Repeat the layers.
Decorate the cake with strawberries, mint and powdered sugar.

Recipe source

Whip the room temperature eggs with salt and sugars until white and fluffy.
Heat the milk with the butter.
Sift the flour with baking powder and cocoa.
Pour it into the whipped eggs, and knead with a spatula.
Stir in the hot milk and butter.
Prepare an 18x36 cm frame - wrap the bottom with foil, put a rectangle of baking paper inside (or use a baking tray lined with parchment). Place on a rack or other flat surface.
Pour out the dough. Bake in a preheated oven to 347F for about 8-10 minutes until dry.
Cool. Wrap in clingfilm and place in the fridge for 6 hours.
Take the ripened biscuit out, and cut into two layers across, or if baked in a baking tray - cut two squares with a frame of 18x18 cm.