Strawberry tiramisu

500-700 g fresh strawberries ( Quantum satis )

500 g mascarpone (for example, "Galbani")

4 � a very fresh egg yolks

2 protein

100 g powdered sugar

200-300 g Savoiardi or biscuit sticks (Quantum satis )

60 ml about Prosecco ( about 1/2 bottle size Piccolo )

Strawberry peel from the stems, wash, cut in half.

The proteins shake in a very cool foam.

Beat egg yolks with sugar until almost white, add mascarpone, stir gently to introduce beaten egg whites - egg mascarpone cream is ready!

Half Savoiardi put in the form, sprinkle a bit of Prosecco, put half of the strawberries.

Gently spread half of the egg cream to put on top the second half of Savoiardi, sprinkle the remaining Prosecco.

Then again a layer of cream, smooth top, and put the remaining strawberries.

Cover with clear film and leave in the fridge for 3-4 hours ( preferably overnight ).

Bon Appetit!

My comments and tipp:

Very tasty, incredibly soft and easy dessert.

Eggs to use always fresh.

Prosecco you can substitute dry white wine.

Strawberries it is desirable to use local and small size.

Serve in a large form or in portions.

It is best to prepare in advance, leaving overnight in the refrigerator.