Summer Tiramisu

Wash the strawberries, cut them into small pieces and put them in the fridge. Put 4 egg yolks in a bowl, add powdered sugar and chantre and stir. Add the mascarpone and stir. Beat the egg whites until stiff and fold into the cream. Mix the strawberries into the cream and whip the cream, vanilla sugar and cream stiffener until stiff. Put the milk in a bowl and prepare all the ingredients. Lay out the sponge fingers in a mold, drizzle with milk, then brush with half of the cream and put half of the cream on the cream and spread it on too. Repeat the above process again and place in the refrigerator overnight. Serve the next day and sprinkle half of the pieces with cocoa and half of the pistachios.