Strawberry Tiramisu

While the whites are being whipped, mix the yolks with pistachio paste. When the whites are whipped up at three fourths, add progressively the rest of superfine sugar.

When the whites are completely whipped up and stiff, add the mixture of yolks ans pistachio paste and mix slightly.

Above it, strain the flour and the cornflour, then mix gently with a spatula.

As we will use a 22 cm diameter metal ring in the end, draw two 22cm diameter circles then make two biscuit bottoms using a pastry bag fitted with an average size plain tip.

Bake the biscuits in a 180°C oven for 12 to 15 min while keeping an eye on the baking process.

For the syrup, mix the sugar with some water in a saucepan, then bring it to the boil. After cooling down, add the strawberry liqueur.

For the mascarpone cream, start by softening the gelatine in a bowl with cold water, then whip up the liquid cream with the whisk. Make sure you put the tank, the whisk, and the cream in the refrigerator beforehand.

When the cream is whipped up and stiff, put it in a container and leave it in the refrigerator.

In a small saucepan, mix the brown sugar with some water. Bring it to the boil, and keep the heating for 2 min. Then pour the syrup on the yolks and whip everything up together.

Take advantage of the fact that the yolks are still warm to add the softened and strained gelatine. Mix at low speed then increase the speed until average speed. Whip the yolks until absolute cooling down.

To finish the tiramisu cream, start by softening the mascarpone with a whisk, then add the whipped up yolk. Mix until you obtain an homogeneous mixture. Add progressively the whipped cream.

For the assembly, place the metal ring on a a shelf and put the biscuit at the bottom. Soak this biscuit with strawberry syrup by using a brush.

Fill the biscuit with half of the cream. Make sure to raise the cream on the edges with a spatula.

Cut the strawberries in half or in four , then place them on the cream. Dust with a bit of superfine sugar and level the cream.

Place the second biscuit, which you soak on both sides, on top of the cake. Finish by filling the top with the rest of cream.

In order to remove the metal ring properly, I suggest you to place your tiramisu in a freezer for 1h30, which will allow to have frozen (therefore not sticky) edges without having the center of the cake with the strawberries frozen.

To finish, grate a bit of green citrus zest on the surface of the tiramisu, then heat the circle to be able to remove it.

If you want, you can make raspberries macaroons shells to place all around. You can find my video on how to make them at the top-right of this video.