SUMMER Strawberry tiramisu recipe

INGREDIENTS FOR 4/6 PERSONS

1. For the Strawberry & rose sauce :

Prepare the strawberry syrup.
Grind 150g of strawberries with the sugar and lemon juice, bring to the boil and boil for 5 minutes.
Finally add rose water and mix. Let cool.

2. For the mascarpone cream :

Mix the powdered sugar with a sachet of Chantifix.
Beat the cream very cold for 1 minute and add the powdered sugar, continuing to beat until a firm consistency is obtained.
Add the mascarpone, vanilla and beat again until smooth.
Remove and reserve in the refrigerator.

3. For the assembling :

Cut the remaining strawberries into small pieces, sprinkle with sugar and set aside.
In a cake dish, line a cling film leaving the extra large ends to be able to unmold.
Put a layer of cream (1/3) deep and smooth.
Dip the Pink Biscuits in the syrup and place them on the cream to fill all the space.
Spread a layer of strawberries, followed by another layer of cream (1/3).
Finally, another layer of Biscuits Roses de Reims, other strawberries and cover with the rest of the cream.
Cover with plastic wrap and set aside in the fridge or freezer to make it solid. Unmold onto a serving dish and carefully remove the film.
Sprinkle with Biscuits Roses de Reims powder (grind a few Biscuits) and decorate with whipped cream and strawberries.