Strawberry Flavor Tiramisu

1

Beat the egg yolks and sugar together.

2

Heat the egg yolks over water. The water should not boil. Stir constantly. After the egg yolks are cooked, remove the heat and let cool.

3

While waiting to cool, process the strawberries, beat 1/3 into strawberry juice, 1/3 into slices, 1/3 into small pieces, and add RUM wine to the strawberry juice.

4

Add mascarpine to the cooled egg yolks and stir well.

5

Soak the biscuits in strawberry juice and spread them on the bottom of the mold. Take out the biscuits immediately after entering the strawberry juice. If the time is too long, the biscuits will be too soft and will affect the taste.

6

Spread on a layer of egg yolk evenly and spread the sliced strawberries on top.

7

Spread another layer of biscuits dipped in strawberry juice, spread with egg yolk, and finally sprinkle the sliced strawberries evenly on top. Refrigerate in the refrigerator for more than 4 hours.

This way of making the cream is quite rare; it uses only egg yolks. It is my boyfriend's mother's recipe, mainly because she thinks cooked eggs are healthier. Personally, I don't feel there is much difference in taste. For those who don't mind, you can still use the egg whites—don't whip them, just mix them evenly with the mascarpone. When I made this, strawberries had just come into season. Aside from being expensive, the strawberry flavor wasn't very strong; I imagine it will taste better when the local strawberries are available. Since we made it just for ourselves, I didn't serve it in pretty glasses, but this style is the real, authentic Italian tiramisu. Even in shops that charge 3.50 Euros for a small slice, it is made in a large tray and then cut into pieces. At home, you can cut however much you want to eat, which is much more practical.