Strawberry and white chocolate tiramisu!

Ingredients :

150 g of boudoirs
500 g mascarpone cheese
3 egg yolks (medium size)
100 g sugar
50 ml of water
For the syrup
200 ml water
50 g sugar
3 strawberries
In addition
120 g strawberries
100 g white chocolate
1 tablespoon of sugar
Juice of one lemon

Preparation:

To make the strawberry and white chocolate tiramisu start by pasteurizing the yolks for the mascarpone cream.

Heat 50 ml of water and 100 g of sugar in a saucepan over low heat for 2 minutes.

Stir occasionally to dissolve the sugar, the syrup should be clear and not caramelized and reach the temperature of 121°C.

When the syrup reaches 121°C, pour over the yolks, whisking for 5 to 6 minutes at maximum speed until white and fluffy.

Add the cold mascarpone to the egg cream.

Whisk gently until creamy and smooth.

Prepare the syrup for the boudoirs: in a blender, mix the sugar, water and 3 strawberries.

If you want, you can strain the syrup.

Cut the strawberries into small pieces, (set aside some for decoration) add the sugar and lemon juice, mix and set aside.

Dip the boudoirs in the syrup and make a first layer in an ovenproof dish.

Pour half of the mascarpone cream over the soaked cookies, add strawberries and white chocolate shavings.

Make another layer of soaked boudoirs and finish with a layer of mascarpone cream.

Decorate with sliced strawberries and white chocolate shavings.

Keep the strawberry and white chocolate tiramisu in the fridge for 1 hour before eating.

Tips:

You can replace the strawberries with berries or sliced pineapple.

You can make individual cuts.