Iced Tiramisu Mascarpone Cream with Wild Berries and Basil Sauce

Preheat the oven to 200 degrees (convection 180 degrees). Cover the baking sheet with baking paper. For the tiramisu, sprinkle the berries with vanilla sugar and let the juice steep. Then separate 3 eggs and beat the egg whites until stiff. Beat the yolks of the eggs with 60 g sugar until frothy. Then fold in the egg whites and flour. Spread the dough as a rectangle on the baking sheet and bake in the oven for about 8 minutes until golden brown. Fall onto a kitchen rack and peel off the paper. Cut 2 slices for the loaf pan.

Beat the remaining eggs with the remaining sugar until lightly frothy, add the mascarpone and stir until smooth. Now layer everything in a loaf pan as follows: cream, biscuit, berries, cream, biscuit, berries, cream. Then cover and freeze in the freezer for 2-3 hours.

Mix 120 ml of water with sugar and vanilla sugar in a small saucepan, bring to the boil and reduce to a syrup over high heat in 5 minutes. Remove from heat, transfer to a tall mixing beaker and let cool. Pluck the basil leaves and add to the syrup with lemon juice and gelatine powder and puree with the hand blender. Spread the sauce on the plates as a mirror, put the mascarpone cream in slices and decorate.