Strawberry Tiramisu with Amaretto

Cut the vanilla bean lengthwise, scrape out the pulp and put it in a saucepan with the milk, egg yolks and sugar. Blend with a hand blender until smooth. Place on the stove and heat briefly, stirring constantly, until the egg yolks slightly bind the mixture. Mix with the mascarino and chill in the refrigerator for a few hours.

Now fold in the whipped cream. Puree the strawberries with powdered sugar and amaretto to a sauce. Break the biscuits into small pieces and drizzle with the strawberry sauce.

Place a 10 cm diameter ring mold on a plate. Place the biscuit pieces as a base in it. Spread half of the cream on top and place some strawberries as decoration. Remove the ring mold and prepare the second portion in the same way.

Sprinkle both portions of strawberry tiramisu with powdered sugar and garnish with mint.

Preparation Tip:

You can also serve the strawberry tiramisu in glasses.

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