Strawberry Tiramisu

Clean the strawberries, halve or quarter each according to size. Mix well with powdered sugar and Cointreau and infuse.

Beat the yolks with the powdered sugar over a hot water bath until very creamy. Add the vanilla pulp and beat until smooth. Place on iced water and cool. Stir in the mascarpone, fold in the whipped cream and season with the juice of one lemon and zest.

Place the biscotti in a baking dish so that the bottom is well covered. Soak with espresso and spread thinly with cream.

Spread the marinated strawberries evenly on top and spread the crem on top. Repeat this process so that there are two layers. With each layer, make sure there are no air pockets. To finish, spread a layer of crem on top of the soaked biscotti.

Sprinkle with cocoa powder and garnish with strawberries and fresh mint.

Sponge cake: Beat the yolks until creamy. Sift in the powdered sugar and continue beating until fluffy. Whip the egg whites until semi-stiff. Gradually drizzle in the sugar and continue beating until completely stiff. Add the vanilla pulp and lemon zest to the egg yolk mixture and alternately fold in the sifted flour and the stiffly beaten egg whites. Pour the mixture into a piping bag fitted with a hole nozzle and pipe strips of ladyfingers onto a baking sheet lined with parchment paper. Sprinkle thickly with powdered sugar and bake in a heated oven at 180 °C for about 10 minutes.

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