This recipe is by Erika Luis, Semifinalist for the Creative Recipe at the Tiramisù World Cup 2019


1. For the pate à bombe 
87.5g of egg yolks
170g of sugar  
50g of water  
1/2 vanilla pod   

2. For the tiramisu cream
225 g of pate a bombe  
15g of gelatin  
250g of whipped cream  
250g of mascarpone  
250g of strawberries 

3. For the composition
Strawberry juice and milk for the juice  
Spray velvet red
Strawberries and Isomalt for decoration 


Start by washing the strawberries, cut them into small pieces, sprinkle with lemon and sugar and leave until the strawberries release their juice. Separate the strawberries from the juice and set aside.  
For the pate à bombe
In a small saucepan, bring the water and sugar to a temperature of 121°, stirring well. Add the egg yolks, previously semi-whipped with the vanilla seeds. Continue to whisk until cool.  
For the tiramisu cream
Heat half of the pasteurised tiramisu cream base. Add the gelatine, previously rehydrated in 5 times its weight of water. Add the rest of the tiramisu base and the mascarpone, stirring with a whisk. Complete with the slightly whipped cream. Add the strawberries, previously drained and squeezed.  
(using Silikomart twist mould)  

Add the milk to the strawberry juice previously prepared. First put a layer of tiramisu cream in the mould. Slightly beat the mould with firm and decisive movements so that the mixture will be compact once you remove it from the mould. Dip the ladyfingers lightly in the milk and strawberry juice syrup and form a layer of biscuits inside the mould. Continue by alternating a layer of cream and a layer of biscuits until you reach the edge (which must coincide with the layer of biscuits). Place the mould in the freezer and wait for it to harden completely. Remove the tiramisu from the mould and proceed with the decoration. Create a velvet effect on the cake by using the spray. Decorate as desired with strawberries and isomalt.