Wrapped Strawberry Tiramisu Cake

Ingredients for 1 servings:

• 150 g biscuits (amaretti biscuits)
• 75 g butter or margarine
• 4 eggs, separated
• 4 tbsp water, hot
• 125 g sugar
• 100 g flour
• 25 g cocoa powder
• 1 pinch of salt
• 250 g mascarpone
• 300 g yogurt
• 1 tbsp sugar
• 2 sheets of gelatin
• 200 g cream
• 300 g strawberries
• 400 g cream
• 200 g strawberries
• 50 g biscuits (amarettini)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chocolate sponge cake with mascarpone-yoghurt cream and amaretti biscuits – without raw egg –

For the base, crumble or grind the amaretti biscuits very finely. Melt the butter and mix with the amaretti crumbs. Place a cake ring or springform pan on a cake plate and press the crumb mixture onto the cake base inside the ring. Chill. Grease a baking tray and line with baking paper. Preheat the oven to 200°C. For the sponge cake, beat the egg yolks with water and 75g of sugar until thick and creamy. Mix the flour with the cocoa and sift over the cake. Beat the egg whites with the salt until stiff and sprinkle in the remaining sugar. Continue beating until the mixture is stiff, then pour it onto the egg yolk cream. Carefully fold everything in. Spread the batter onto the baking tray and bake for about 10-12 minutes. Then turn out onto a kitchen towel, but do not remove the tray. Soak the gelatin; mix the mascarpone with the yogurt and sugar until smooth. Dissolve the gelatine, stir in about 2 tablespoons of mascarpone cream, and then beat the gelatine mixture into the mascarpone cream. Chill. Whip the cream until stiff and dice the strawberries. Fold both into the setting mascarpone cream. Now remove the baking tray from the sponge cake plate and peel off the baking paper. Spread the mascarpone cream on the sponge cake plate and cut into strips approximately 4 cm wide. (>>Careful, if the plate is still too hot, better wait a moment!!) Roll up the first strip and place it in the middle of the amaretti biscuit base. Wrap the remaining strips around it. Chill. Meanwhile, halve the strawberries and whip the cream until stiff. Put about 4 tablespoons of the cream into a piping bag fitted with a perforated nozzle. Spread the remaining cream all around the cake. Place two rows of amaretti biscuits and cream dots on the surface, alternating between the edges. Then place a ring of strawberry halves in the middle. Decorate the edges and center of the cake with the remaining cream, strawberries, and amaretti biscuits as desired. Then refrigerate for a few more hours.