Can I make the tiramisu cake with strawberries in advance?

Yes, you can make the tiramisu cake with strawberries in advance. It is even recommended to make the cake a day ahead so that the flavors can meld well. You can store the cake in the refrigerator for up to 2-3 days.

Can I freeze the tiramisu cake with strawberries?

No, it is not recommended to freeze the tiramisu cake with strawberries because the texture and flavor of the cake may change.

Tiramisu cake with strawberries

Name: Tiramisu cake with strawberries
Cook time: 4 min
Total time: 4 min
Yield: 8P
Ingredients: 3 eggs 85 gr. sugar 85 gr. flour powdered sugar for dusting; 750 gr fresh washed strawberries and 100 gr fresh raspberries for decoration; 10 gr. gelatin 100 gr. egg white 100 gr. sugar 40 ml water juice of 0.5 lemon 500 g fresh, washed strawberries 250 gr. mascarpone (at room temperature)

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Soft ladyfingers, airy mascarpone, and strawberries: a treat for the dearest moms.

Ingredients

What do you need?

Quantity: 8P

Sponge biscuit
\n3 eggs\n85 gr. sugar\n85 gr. flour\npowdered sugar for dusting

750 gr fresh washed strawberries and 100 gr fresh raspberries for decoration

Mascarpone strawberry mousse
\n10 gr. gelatin\n100 gr. egg white\n100 gr. sugar\n40 ml water\njuice of 0.5 lemon\n500 g fresh, washed strawberries\n250 gr. mascarpone (at room temperature)

\n3 eggs\n85 gr. sugar\n85 gr. flour\npowdered sugar for dusting

750 gr fresh washed strawberries and 100 gr fresh raspberries for decoration

\n10 gr. gelatin\n100 gr. egg white\n100 gr. sugar\n40 ml water\njuice of 0.5 lemon\n500 g fresh, washed strawberries\n250 gr. mascarpone (at room temperature)

Preparation method

How do you make this?

Mousse: Soak the gelatin in cold water.

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

Whip the egg white.

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

Put the strawberries and lemon in the blender and mix until coulis, set aside 300 ml.

Gradually mix this into the mascarpone.

Fold in the whipped egg white.

Biscuit: Separate the eggs and whip the egg white stiff with the sugar. First mix in the yolks and then the sifted flour.

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

Pipe a round circle of dough for the bottom of the baking pan (diameter 20 cm) and sift powdered 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 rises back up, then it is okay.

Let cool.