Tiramisu (strawberry tiramisu) | Les sens ciel's recipe transcription

Put (A) in a bowl, sprinkle in the flour and mix until it becomes a paste.
Put the egg whites in a separate bowl and whisk until white, then add 1/3 of the granulated sugar and mix again.
When the egg whites start to thicken, add half of the remaining granulated sugar and whisk again.
Once the egg whites are whisked, add the remaining granulated sugar and mix until stiff peaks form.
Add 2 scoops of egg white to the paste bowl with a rubber spatula and mix. Once the mixture is fully incorporated, add 2 scoops again and mix.
Add all remaining egg whites and mix with a rubber spatula.
Pour the batter into a mold lined with parchment paper and smooth out the surface.
Bake in the oven at 160 degrees for 20 minutes, then remove from the mold and remove from heat.
Trim the edges of the dough and cut the dough to fit the size of the plate.

(B)をカップに入れ混ぜ、いちごとフランポワーズのピューレを加え混ぜる。

(C)を小さい容器に入れ混ぜ、冷蔵庫でふやかしておく。
ボウルにマスカルポーネチーズを入れ、粉糖を振るい入れる。
ゴムベラで滑らかになるまで混ぜ、生クリームを加え混ぜる。
ゼラチンを500Wの電子レンジで20秒温めて溶かし、ボウルに加えよく混ぜる。
(D)を別のボウルに入れ7割程度まで泡立て、ムースのボウルに3回に分け入れその都度混ぜる。

Add 1/3 of the mousse to a plate, smooth it out, sprinkle with strawberry powder, and place the dough on top.
Spread the syrup over the dough and poke holes in the dough with a fork so that it soaks into the dough.
Pour the remaining half of the mousse on top, level it out, and sprinkle with strawberry powder.
Poke holes in the dough with a fork and spread the syrup on top, then place the dough on top with the syrup side facing down.
Spread the syrup on the dough, prick it with a fork and coat it again with the syrup.
Spread the mousse on it and make it even, then chill it in the refrigerator for 2 hours to harden.
Finish by sprinkling strawberry powder all over.