Strawberry Tiramisu

Another Tiramisu version without using any eggs.  According to our friends, this dessert tastes better than strawberry ice cream.

Ingredients (for a 23 cm x 32 cm casserole dish):
750 g fresh or frozen strawberries
400 g sponge biscuits (one can also use Amarettini)
cold milk to soak sponge biscuits

1 1/2 pkts red or clear Tortenguss (glaze) or 1 tbsp cornflour
4 - 5 tbsp sugar
6 tbsp water

400 g fresh cream
2 pkts Sahnesteif (2 x 8 g whipping cream stabilizer)
1 pkt Vanillinzucker (8 g vanilla sugar)
500 g mascarpone
100 g yoghurt
40 g icing sugar

Method:
Clean, remove stalks and purée strawberries to a pulp.  In a saucepan, add Tortenguss, sugar and water.  Stir thoroughly until no lumps appear.  Then, add puréed strawberries and cook over medium heat.  Keep stirring and let mixture simmer lightly for about a minute.  Remove from heat.  Remove 3 tbsp of mixture and leave aside.

In a mixing bowl, whisk fresh cream, Sahnesteif and Vanillinzucker together until stiff.  In another bowl, mix mascarpone, yoghurt and icing together.  Add whipped cream and mix well.

Soak the sponge biscuits in cold milk for about a minute.  Arrange sponge biscuits in a casserole dish.

Add half of puréed strawberries and spread evenly.  Then, add half of mascarpone cream and spread evenly.  Arrange another layer of soaked sponge biscuits, puréed strawberries and mascarpone cream.

Lastly, add teaspoonfuls of puréed strawberries all over and by using the spoon handle, make decorative designs.

Cover casserole dish and store in the fridge for at least 4 hours or better overnight before serving.

Bon Appetit!