Franzbrötchen – Strawberry – Tiramisu

Ingredients for 6 servings:

• 2 pieces of cake (Franzbrötchen)
• 500 g strawberries
• 2 eggs
• 4 tbsp sugar
• 500 g mascarpone
• ½ lemon(s), grated peel
• ½ orange(s), grated peel
• 250 ml espresso, cold (alternatively strong coffee)
• 2 tbsp liqueur (coffee liqueur)

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

Hamburg and Venice combined in one dessert

Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the sugar until light and fluffy. Add the mascarpone, lemon zest, and orange zest and continue beating until well blended. Fold in the beaten egg whites. Mix the espresso and coffee liqueur. Wash, hull, and slice the strawberries. Cut some into wafer-thin slices. Cut the Franzbrötchen crosswise to create thin slices. Cover the bottom of a glass bowl with a layer of Franzbrötchen and drizzle with some of the espresso mixture. Spread half of the mascarpone cream on top, smooth it down, then add half of the strawberries. Place another layer of Franzbrötchen on top of the strawberries and drizzle with the espresso mixture. Stand the wafer-thinly sliced ​​strawberries upright on the edge of the glass bowl. Spread the remaining mascarpone cream on the Franzbrötchen, smooth it down, and then top with the remaining strawberries. Refrigerate for at least four hours or overnight.