Tiramisu cake with strawberries

Mousse:

Soak the gelatin in cold water.

Put water in a saucepan and add sugar, and let it boil for 3 minutes.

Whip the egg whites.

Add the soaked, squeezed gelatin to the boiling sugar mixture and stir until dissolved. Pour in a fine stream into the whipped egg whites and continue whipping until it is firm and cold.

Put the strawberries and lemon in the blender and mix into a coulis, reserve 300 ml.

Gradually mix this into the mascarpone.

Fold in the whipped egg whites.

Biscuit:

Separate the eggs and whip the egg whites with the sugar until stiff. First mix in the yolks and then the sifted flour.

Put in a piping bag and pipe long lines onto a baking sheet lined with parchment paper, leaving a narrow space of 1-2 mm between each line, sift icing sugar over it.

Pipe a round circle of dough for the bottom of the baking pan (diameter 20 cm) and sift icing sugar over this as well.

Bake for 5’ in a preheated oven at 230°.

To check if it is baked enough, you can press down on the dough. If it leaves a dent, it is not baked enough; if the dough springs back, it is okay.

Let cool.