STRAWBERRY TART

Whip all the ingredients of the mascarpone cream and set aside.  

Make a sponge cake by whipping the ingredients for 8 minutes. Pour out the mix in a big baking mould (40 cm by 60 cm) and bake it for 20 minutes at 160°C. Once cooled down, cut circles with an diameter of 5 cm. 

For the lemon syrup, bring the water and the sugar to a boil. Remove the pot from the heat and mix in the syrup. 

Arrange the strawberry tart by putting a plastic strip on the inside of the round mould (diameter 8 cm). Slice the strawberries and place the equal slices in the mould. Chop the other slices into chunks. 

Pipe some mascarpone cream between the strawberry slices. Place a slice of sponge cake in the centre and rub it in with the lemon syrup.   

Pipe a thin layer of mascarpone cream and make a nice layer with the strawberry chunks. Place a second slice of sponge cake rubbed in with the lemon syrup. Complete the mould with the mascarpone cream and put it in the freezer. 

Once frozen, reverse the tart and deform it. Pour some, see-through glazing on the tart and decorate as you wish.