Ingredients 400g of fresh strawberries, sliced
500g of mascarpone cheese
200g of whipped cream
7 tablespoons of brown sugar
400ml of coffee
1 tablespoon of Amaretto
Approx. 300 g of ladyfingers or mini pound cakes
Prepare 2 bowls. Crack the eggs and separate them. In the bowl with the egg yolks add 7 tablespoons of brown sugar and in the bowl with the whites, add a pinch of salt.
Make 400 ml of strong coffee, let it cool completely and add 1 tablespoon of Amaretto or Rum to it. Set it aside.
With a hand mixer whisk the egg yolk and sugar until creamy. Meanwhile, boil 300 ml of water in a pot and put the bowl over the pot. Make sure the bowl is heatproof and it doesn’t touch the water. Over low heat cook the egg yolks stirring constantly with a spatula, for approx. 10 minutes.
Whisk the egg whites until stiff. Beat the whipping cream until it forms soft peaks.
In the bowl where the egg yolks and sugar mixture is, add the mascarpone cheese and stir to combine.
Fold the whites and the whipping cream with a spatula until you can’t see traces of any of them.
Wash and slice the strawberries. Set them aside.
In a baking dish or a wide dish add a row of coffee soaked mini pound cakes (or ladyfingers). Next, add a few heaped spoons of cream, gently spreading it evenly, add one layer of strawberries and sprinkle everything with cacao powder.
Make the same thing again, and at the end, arrange the strawberries. You can sprinkle cacao powder again or leave it plain.
Refrigerate the tiramisu for at least 4 hours or overnight. Serve it straight out from the fridge.