Strawberry tiramisu

The yolks are warmed over a bain-marie here, so there is no need to worry about raw egg. The recipe uses a lot of yolks — the leftover whites can go straight into meringues or a meringue roll.

Ingredients

For the cream

• egg yolks — 6
• icing sugar — 100 g
• mascarpone — 500 g
• double cream 33% — 250 g

For the strawberry soak

• fresh strawberries — 250–300 g
• lemon — 1 (juice of half)
• icing sugar — 1 tbsp

To finish

• savoiardi biscuits — 200 g
• lemon zest
• fresh strawberries to decorate

Method

1. Combine the yolks and icing sugar over a bain-marie and whisk. Make sure the water does not touch the base of the bowl, and use a heatproof bowl so that it does not crack. Whisk constantly, lifting the bowl off from time to time. Do not overheat the yolks or they will scramble — warm them through only.
2. Take the bowl off the heat, beat with a mixer to a pale, thick mixture and add the mascarpone. Beat again.
3. Separately whip the cream to soft peaks.
4. Fold the cream into the mixture with a whisk.
5. Blitz the strawberries with the lemon juice and icing sugar with a stick blender until smooth. It can be strained, but that is optional.
6. Spread a first layer of cream in the dish. Dip the biscuits in the strawberry purée and lay them out — soak them fully or lightly, as you prefer.
7. Add cream, then biscuits, then cream again.
8. Grate lemon zest over the top and add fresh strawberries.
9. Chill for at least 3 hours so that everything soaks through. It is even better the next day.