Ingredients

Savoiardi biscuits
flour
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
eggs
2 pc
powdered sugar (#1)
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
powdered sugar (#2)
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
salt
pinch
baking powder
0.25 tsp
1.62 ml
Strawberry syrup
strawberry puree
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Strawberry jam
berries
0.75 cup
200 g
7 oz
6.60 fl oz
citrus pectin
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
sugar
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
lemon acid
pinch
Creamy mousse
mascarpone cheese
2 cup
500 g
17.50 oz
16.50 fl oz
cream (#1) 33-38%
1.25 cup
300 g
10.50 oz
9.90 fl oz
cream (#2) 33-38%
0.50 cup
100 g
3.50 oz
3.30 fl oz
egg yolks
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
gelatin
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
honey
2 tbsp
30 g
1.05 oz
0.99 fl oz
vanilla
to taste

Method

You definitely have to taste it!

Savoiardi

Divide the eggs into whites and yolks. Whip the egg yolks with the powdered sugar (#1) and salt. Whip the whites and the powdered sugar (#2) separately until soft peaks. Combine the whites and the yolks gently. Pour the flour and the baking powder through a sieve, and mix while maintaining the volume. The dough should be airy and fluffy. Put the cookies on the baking paper, and sprinkle them with the powdered sugar. Bake the Savoiardi for 7 to 10 minutes at 170C (338F).

Syrup

Mix the ingredients, and warm them up until the sugar dissolves.

Jam

Cut the berries, and add the sugar and the pectin; bring to a boil. Add the lemon acid, and stir. Pour the mass into a 16 cm (6.3 inch) ring mold, and freeze.

Creamy mousse

Pre-soak the gelatin in 48 g (1.65 oz) of cold water.

Cook the anglaise first. Combine the yolk, sugar and the cream (#2). Bring it to 82C (180F), stirring constantly. Add the gelatinous mass, and stir; strain the mass through a sieve, and add vanilla. Cool the mix. Combine the cheese with honey. Gently mix the anglaise with soft mascarpone. Whip the cream (#1) until the yoghurt consistency. Stir in the cheesy crème, keeping it airy.

Dessert assembling

Soak the Savoiardi in the syrup. Free the jam from the ring. Grease the 18 cm (7 inch) ring mold with vegetable oil, and cover it with the side tape. Pour some mousse, and place the biscuits; add some more mousse, and cover it with the frozen filling. Next, the mousse again, the biscuits, the mousse. Place the dessert in the freezer for 8 to 10 hours to stabilize. Finally, remove the ring and the film, and cover the Tiramisu with Savoiardi. Decorate the dessert at your discretion.

Bon Appetit!