Strawberry Tiramisu

INSTRUCTIONS FOR CREAM WITHOUT EGGS

• 1
  Whip the cream until semi-stiff. Whisk the mascarpone and add it to the cream, then whip together on low speed until smooth and stiff. Add sifted powdered sugar and vanilla extract. Stir, and the cream is ready.

INSTRUCTIONS FOR CREAM WITH EGGS

• 1
  This cream is not as thick as the eggless cream and won't form firm peaks like in the photo. Prepare a bowl and a saucepan that the bowl will sit well on. Pour water into the saucepan, enough so that the bottom of the bowl does not touch the water. Place the egg yolks and sugar in the bowl. Heat and whisk until the mixture reaches 55 °C. This pasteurizes the yolks. Remove from heat, take the bowl off the saucepan, and continue whisking until the yolk foam cools. Then briefly whisk the mascarpone and mix it with the whipped cream. Add the mascarpone with whipped cream to the cold yolk mixture, and the cream is ready.

INSTRUCTIONS FOR COMPLETION

• 1
  The remaining procedure is the same for both creams. Take 200 g from the given amount of strawberries and blend them with sugar. Dip the ladyfingers in the resulting sauce and arrange them at the bottom of the glasses. Pour the rest of the sauce over the ladyfingers in the glasses, allowing them to soak up the sauce nicely.
• 2
  Slice the remaining strawberries. Arrange them on the ladyfingers. Fill a pastry bag with a round tip with the cream, creating peaks. Garnish with strawberries. Refrigerate for at least 4 hours, then serve.