Charlotte tiramisu with forest fruit

Charlotte tiramisu with forest fruit

Ingredients for 4 people

15 pink biscuits of Reims

250 g of ripe

125 g strawberries

250g mascarpone

2 large extra-fresh eggs

60 g of powdered sugar

2 tbsp. with blackberry syrup soup

2 tbsp. tablespoons liqueur strawberries (or blackcurrant liqueur)

1 tsp. tablespoons icing sugar

Stages of preparation

1. Mix the syrup blackberries, 2 tbsp. tablespoons of water and wild strawberry liqueur (or blackcurrant liqueur) into a shallow dish. 12 Dip biscuits one by one into the syrup, only unsweetened side. Store them against the walls of a circle dessert 18 cm in diameter, placed on a plate.

2. Separate the egg yolks from the whites. Whisk the yolks with 40 g of powdered sugar until the mixture whitens. Stir in the mascarpone whipping. Mount the 2 whites of eggs until stiff then add the remaining sugar. Incorporate them into the mascarpone mixture.

3. Pour 1/3 of the cream into the circle. Scatter some red fruits. Cover with cream, again a few berries and remaining cream. Refrigerate 4 hours. Just before serving, gently lift the circle. Arrange blackberries and strawberries remaining wood on the charlotte and sprinkle them with icing sugar.