Sirop à la fraise

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  Step 1

  Place 100 grams of hulled, cut and washed strawberries in a salad bowl.
  Blend until a juice is obtained.
  Set aside for later use.

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  Step 2

  Make the syrup in which the sponge fingers will be soaked.
  Place the water and 100 grams of caster sugar in a saucepan.
  Bring to the boil. Boil for 10 minutes, then add the strawberry juice and stir.
  Set aside for later use.

Tiramisu

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  Step 3

  Wash and hull the remaining 400 grams of strawberries (remember to keep a few for decoration).
  Cut into small pieces and mix with vanilla sugar.

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  Step 4

  In a chinois or small sieve, coarsely crush the strawberries. (Use a hand blender if the strawberries are a little firm).
  Set aside.

• 

  Step 5

  Separate the egg whites from the yolks in a bowl.
  Whisk the yolks with 100 grams of caster sugar until pale.

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  Step 6

  Then add the mascarpone.
  Mix well.

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  Step 7

  Beat egg whites until stiff.

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  Step 8

  Gently fold into the egg/sugar/mascarpone mixture.

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  Step 9

  Using the verrines as cookie cutters, cut out the spoon-cookies to the correct diameter.

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  Step 10

  Start by soaking the sponge cookies in the strawberry syrup.

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  Step 11

  Place in the bottom of the verrines.

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  Step 12

  Add a little strawberry purée.

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  Step 13

  Then top with mascarpone cream. About 2 tablespoons.
  Repeat these three steps: biscuits/strawberries/mascarpone cream.

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  Step 14

  To finish, slice a strawberry and place delicately on top of the mascarpone cream.
  Refrigerate for at least three hours.