Strawberry Tiramisu Cake | 草莓提拉米苏

Strawberry Tiramisu cake is an improvisation of the Classic Tiramisu. It has a cream layer at the top and a cake base dusted with strawberry powder. Unlike traditional Tiramisu, the cream layer in this cake does not have eggs which makes it easier to make. However, the texture is softer and less firm. This Strawberry Tiramisu Cake is inspired by ‪@HidaMariCooking‬ I saw her video and it looked so easy to make, so I decided to give it a try it. Ok it wasn't as simple, there were a few tricky areas. I've shared those tricky areas in the notes below.

Important notes:
1. Do not over whisk the cream. We will whisk again when we add the mascarpone cheese. Over whisking might make it look grainy. After adding the mascarpone cream, do not over whisk. 不要过度搅拌淡奶油。因为加入马斯卡彭奶酪又会再搅拌一次，混合过度可能会让它看起来不光滑。加了马斯卡彭奶酪不要过度混合
2. Dip and roll the ladyfingers once or maximum twice. Don't soak them in the liquid, as they will turn soggy. 将手指饼干蘸一下并滚动一两次 （最多两次）不要在液体中浸泡，否则会变得湿软
3. Chill in the fridge for at least 6 hours or overnight. This will allow the cream to set and the biscuit to soften. 放入冰箱至少6小时或过夜，这样切的时候奶油不会太软，还有手指饼干也变软
4. If you find that the cream does not thicken, it might be the cream is not cold enough, place it back in the fridge for 30 minutes or whisk on an ice bath. 如果你发现奶油没有变浓，可能是奶油不够冷，把它放回冰箱30分钟或放搅拌碗在冰浴上搅拌

Ingredients:
Base:
Savoiardi Ladyfingers 10 pieces
250 grams strawberries
45 grams sugar
1 tablespoon lemon juice
30 ml water
2 tablespoon rum (optional)

Cream：
200ml whipping cream (cold)
20 grams icing sugar
2 tablespoons condensed milk
2 teaspoon vanilla extract
200 grams mascarpone cheese (cold)

Topping:
2 grams Strawberry or Raspberry powder
7 grams icing sugar
9 strawberries

材料：
底层：
Savoiardi手指饼干10块
250克草莓
45克糖
1汤匙柠檬汁
30毫升水
2汤匙朗姆酒（可选）

奶油层：
200毫升淡奶油（冷藏）
20克糖粉
2汤匙炼乳
2茶匙香草精
200克马斯卡彭芝士（冷藏）

装饰层：
2克草莓或覆盆子粉
7克糖粉
9颗草莓

TOOLS, USED IN THIS VIDEO:
8 inch *8 inch *2 Inch Mould

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