Strawberry Tiramisu with no Raw Egg or Alcohol

In this video you will get a lot of tips and a visual how to make perfect sponge cake. If you are making the sponge cake yourself, line a baking sheet with parchment paper and preheat oven to 200 degrees Celsius. Divide the egg yolks and egg whites into two separate bowls. Add 40 grams of sugar to each, the egg yolks and egg whites, also add one teaspoon of vanilla extract to the egg yolks. Measure the flour into a small bowl.

Beat the egg whites with a pinch of salt until pretty stiff peaks form. It is OK if they are not fully stiff. Without cleaning your mixer, now mix the egg yolks until paler in color and thicker in consistency, this takes a few minutes. Sieve the flour on top of the egg yolks. Add 1/3 of the beaten egg whites and combine everything. Fold in one more third, the last third of the egg whites should be folded in, you don't want to lose any air. Once prepared, immediately spread on the baking sheet, it is going to be a thin layer.Bake for 12-15min or until lightly golden. Transfer to a towel and immediately take off the parchment paper. Cut into the size of your casserole, you need three layers, I managed to get two proper rectangles, the third one had to be patched together with two pieces. Let cool.

For the filling set aside 100 grams of the strawberries, divide the others into 250 grams each. Puree 250 grams of strawberries after cleaning with 25 grams of elderflower cordial and a teaspoon of vanilla extract. You can also sweeten with additional sugar. In a separate bowl combine mascarpone and quark with 25 grams of elderflower cordial and another teaspoon of vanilla extract. Whisk briefly until combined.

Place the first layer of the sponge cake into a casserole dish (or one layer of lady fingers), spread one third of the strawberry puree, 1/3 of the mascarpone and then thinnly slice about 3-4 strawberries as the last layer. Repeat one time, the second time stop just before the fresh strawberries. Cover and chill for a few hours or overnight. Shortly before serving beat the cream with one teaspoon of vanilla extract and, if wanted, 25 grams of sugar. Transfer to a piping bag with a round tip and pipe dollops onto of the tiramisu. Decorate with the remaining 100 grams of strawberries. Enjoy.