Recipe for June

Strawberry Style Tiramisu

18 biscuits à la cuillère, (lady fingers)
3 eggs, separated
60 grams caster sugar
3 tablespoons caster sugar, Plus a good pinch
250 grams mascarpone cheese
400 grams strawberries
6 tablespoons Crème de Cassis
For the Lady Fingers or biscuits à la cuillère
4 eggs, separated
135 grams caster sugar
110 grams flour
1 scant teaspoon baking powder

Method
Begin by separating the eggs. Whisk the yolks with the 60 grams of sugar until pale and creamy, or to the ribbon stage. Add the mascarpone cheese and mix well. Place in the fridge.
Whisk the egg whites to firm peaks, add the pinch of sugar and then add to the mascarpone and egg yolk mix, very gently so as not to lose any of the air. Place back in the fridge.
Rinse the strawberries and pat dry. Cut them into thin slices. Place in a dish and cover with the 3 tablespoons of sugar and place in the fridge.
When you are ready to assemble the dish, place the crème de cassis in a soup dish or smallish baking dish and mix with 2 tablespoons of water. Cut the biscuits in half and dip them in the cassis and water mixture quick quickly on both sides. Place three halves in the bottom of each ramekin or some fancy glass... Add half the mascarpone cream and place half of the strawberries on top. Start the whole process again until you have used all the ingredients, finishing with the strawberries, nicely arranged on the top. Place back in the fridge. when you are ready to serve, garnish with a small sprig of mint.

You can buy the lady fingers in the supermarket, they are called biscuits à la cuillère. But if you fancy making them, here's the recipe:

Preheat the oven to 200C/400F.
Line two 17 x 12 inch baking sheets with baking parchment. Fit a piping bag with a plain 1/2 inch round tube.
Place egg whites in a bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in colour.
Sift flour and baking powder together on a sheet of was paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out into prepared baking sheet. Bake for 8 minutes. Recipe makes 48 biscuits.

Notes:
You can, of course, use a big triffle-like bowl to make a big one, I just think the little ones are lovely for summer entertaining!