Strawberry Tiramisu

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

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 that the bowl will fit well on. Pour water into the saucepan, just enough so that the bottom of the bowl does not touch the water. Place egg yolks and sugar in the bowl. Heat and whisk until the mixture reaches a temperature of 55 °C. This pasteurizes the egg yolks. Remove from heat, take the bowl off the saucepan, and continue whisking until the egg yolk foam cools. Then, briefly whip 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.

The remaining procedure is the same for both creams. Take 200 g from the specified amount of strawberries and blend them with sugar. Dip the 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.