Can I make the tiramisutaart with strawberries in advance?

Yes, you can make the tiramisutaart with strawberries in advance. It is even advisable to make the cake a day in advance so that the flavors can pull together well. You can store the cake in the fridge for 2-3 days.

Can I freeze the tiramisutaart with strawberries?

No, it is not recommended to freeze the tiramisutaart with strawberries because the texture and taste of the cake can change.

Tiramisutaart with strawberries

Favorites

4 am

•

Next Level

Soft spoon biscuit, airy mascarpone and strawberries: a party for the dearest mums.

Kitchen must haves

Ingredients

What do you need?

Quantity: 8p

Spoon biscuit:
3 eggs
85 gr. sugar
85 gr. flower
paum

750 gr fresh washed strawberries and 100 gr fresh raspberries as decoration

Mascarpone strawberry mousse:
10 gr. gelatin
100 gr. egg white
100 gr. sugar
40 ml of water
juice of ½ lemon
500 g fresh, washed strawberries

250 gr. Mascarpone (at room temperature)

Spoon biscuit:
3 eggs
85 gr. sugar
85 gr. flower
paum

750 gr fresh washed strawberries and 100 gr fresh raspberries as decoration

Mascarpone strawberry mousse:
10 gr. gelatin
100 gr. egg white
100 gr. sugar
40 ml of water
juice of ½ lemon
500 g fresh, washed strawberries

250 gr. Mascarpone (at room temperature)

Preparation method

How do you make this?

Mousse:

Let the gelatin soak in cold water.

Put water in a pan and add sugar and let it boil for 3 minutes.

Beat the egg whites.

Add the soaked, squeezed gelatin to the boiling sugar mixture and stir. Pour in fine jet to the egg whites that is beaten and let it beat until it is firm and cold.

Put the strawberries and the lemon in the blender and mix to coulis, take 300 ml off.

Mix this little by little under the mascarpone.

Fold the whipped protein under it.

Biscuit:

Separate the eggs and beat the egg whites with the sugar. First mix the yolks and then the sifted flour.

Put in a piping bag and spray long lines on one plate with baking paper, leave a narrow space of 1-2 mm between each line, sieve flower sugar.

Spray a round circle dough for the bottom of the baking tin (diameter 20 cm) and also sieve pauser.

Bake 5 "in preheated oven at 230 °.

To know if it is baked enough, you can push the dough. If it remains a well then it is not yet baked, if the dough comes up again then it is okay.

Allow to cool.

Social