Strawberry tiramisu heart made with
– homemade sponge biscuits
– mascarpone cream
– strawberry jelly.
Ingredients
Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
+Icing sugar
Cooking time
180°C – 8 to 10 minutes
Mascarpone cream
✔175g mascarpone cheese
✔2 yellow
✔2 white
✔55g caster sugar
✔10g milk
✔3g gelatine
Syrup
✔20g water
✔20g sugar
✔A little alcohol
Strawberry jelly
✔85g mixed strawberries
✔15g caster sugar
✔2g gelatine
Assembly
✔Strawberries
The recipe
Serves 4
Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
✔A little 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 the biscuit to cool and cut into two hearts.
Mascarpone cream
✔175g mascarpone cheese
✔2 yellow
✔2 white
✔55g caster sugar
✔10g milk
✔3g gelatine
Place the gelatine leaves in a large bowl of cold water for around ten minutes. In a small bowl pour the milk and heat it 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. Poach the top evenly all around.
Chill for at least 4 hours.
Strawberry jelly
✔85g mixed strawberries
✔15g caster sugar
✔2g gelatine
Soften the gelatine in a bowl of cold water. In a saucepan, pour the strawberry purée, blended and strained to remove the seeds, and the sugar then heat without boiling. Remove from the heat and add the gelatine when the temperature has dropped below 70°C. Leave to cool, then pour over the cake in the middle. Return to the fridge.
Using the remaining strawberry jelly, dip two strawberries into the jelly. Leave to cool on greaseproof paper before placing on the cake.
