Strawberry tiramisu

Separate the egg yolks and whisk them with the icing sugar in a bowl set over a pot of hot water (bain-marie), until the mixture turns pale and thickens slightly. Take it off the steam and let it cool.

In a separate bowl, mix the mascarpone with the whipping cream at medium speed until you get a firm, smooth cream. Then gently fold in the cooled egg yolk mixture.

Let the Casa Țărănească strawberries thaw, then caramelise them with the sugar in a saucepan over medium heat, until a syrup forms. Let them cool.

Quickly dip the ladyfingers in the strawberry juice (or milk) and arrange them in a tray in a single layer. Spread a layer of mascarpone cream and one of caramelised strawberries on top, then repeat the layers.

Dust the final layer of cream with cocoa. Chill the tiramisu for a few hours before serving, so the layers set.