Strawberry Tiramisu

METHOD FOR EGG-FREE CREAM

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

METHOD FOR CREAM WITH EGGS

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

METHOD FOR FINISHING

• 1
  The remaining procedure is the same for both creams. Take 200 g from the specified amount of strawberries and blend them with sugar. Dip ladyfingers into the resulting sauce and arrange them at the bottom of glasses. Pour the rest of the sauce over the ladyfingers in the glasses; they will absorb the sauce nicely.
• 2
  Slice the remaining strawberries. Arrange them on top of the ladyfingers. Fill a piping bag with a round tip with the cream and pipe peaks. Decorate with strawberries. Refrigerate for at least 4 hours, then serve.