Strawberry tiramisu cake

dessert · ⏱ 55 min · 6 portions · 76.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v4 · rb0e705f985 20260727Z1751 850 g strawberry 135 g caster sugar 1½ tsp vanilla bean paste 1 tbsp orange zest 80 g mascarpone 150 ml double cream 140 g savoiardi biscuit 🔥 preheat oven to 200°C hull and quarter the strawberries 🔥 ⏱ 30 min roast strawberries with sugar, vanilla bean paste and orange zest, stirring once halfway, then cool ⏳ ⏱ 4-5 min whisk egg yolks with sauternes and caster sugar until thick and foamy, then cool 🌀 mix mascarpone into the cooled sabayon 🌀 mix Grand Marnier with espresso 🔪 whip double cream with remaining orange zest and remaining vanilla paste to soft peaks – about a minute blitz remaining strawberries with remaining sugar for 30 seconds ⏳ assemble the cake: pour roasted strawberries and their syrup into lined tin, add first biscuit layer and soak one side, then drizzle half the Grand Marnier mix 🍽 spread sabayon then whipped cream over the cake base 🍽 pour blitzed fresh strawberries over the cream, add second biscuit layer, then drizzle remaining Grand Marnier evenly over the biscuits ⏳ ⏱ 5 h push biscuits into blitzed strawberries, wrap tightly in clingfilm, and refrigerate or overnight 🔪 unwrap and flip to invert the cake, peel clingfilm, and serve at once Strawberry Tiramisu Cake 🎉 2 pieces egg yolk 50 ml sauternes dessert wine 80 ml grand marnier espresso to taste 425 g 45 g ¾ tsp ½ tbsp egg yolk, sauternes dessert wine 45 g ¾ tsp ½ tbsp grand marnier, espresso half 425 g remaining · 45 g 70 g 70 g savoiardi biscuit remaining
http://flowcooking.food/en-us/recipe/638/strawberry-tiramisu-cake/