Cocoa strawberry tiramisu

Ingredients

Chocolate Sponge

80 grams (2.8 ounces) flour
15 grams (0.53 ounces) starch
15 grams (0.53 ounces) cocoa powder
2 large eggs
110 grams (3.9 ounces) sugar
80 grams (2.8 ounces) egg yolk
a pinch of salt

Cream

60 grams (2.1 ounces) egg yolk
220 grams (7.8 ounces) sugar
120 grams (4.2 ounces or 1/2 cup) whipping cream
120 grams (4.2 ounces or 1/2 cup) mascarpone cheese
vanilla extract to taste

Additionally

700 grams (24.7 ounces) fresh strawberries

Equipment

Electric Mixer
Essential for creating that fluffy and airy egg-sugar mixture. Make sure to use it at varying speeds for the best texture.
Sifting Tool
Sifting the flour, starch, and cocoa creates a lump-free and smooth mixture for your sponge base. Don't skip this step!
Baking Dish
A 32*38cm baking dish is recommended. Line it with baking paper to prevent sticking and for easy clean-up.
Oven Thermometer
Maintaining the right temperature is key. Use an oven thermometer to ensure your oven heats to 374F (190C).
Cling Film
Cling film is crucial for covering your shortcake while it sets in the refrigerator. It keeps the flavors melded perfectly.

Instructions

Step 1

Preheat your oven to 374°F (190°C). Prepare a 32x38 cm (12.5x15 inch) baking dish by covering it with baking paper. In a large bowl, beat the eggs and sugar until they become fluffy. Use an electric mixer to ensure the mixture reaches maximum volume. Gradually add the yolks while continuing to beat the mixture.

Step 2

In a separate bowl, sift together the flour, starch, cocoa powder, and a pinch of salt. Gently fold these dry ingredients into the sugar-egg mixture until just combined. Pour the batter onto the prepared baking dish and bake for 10-12 minutes. Do not overmix when folding the dry ingredients to maintain a light and airy sponge.

Step 3

For the cream, combine 120 grams (4.2 ounces) of sugar with 40 grams (1.4 ounces) of water in a saucepan. Boil over medium heat until the mixture reaches 245°F (118°C). Meanwhile, in a stand mixer, beat the egg yolks. Slowly pour the hot sugar syrup into the yolks while continuing to beat at high speed. Continue to beat until the mixture cools completely and incorporates vanilla extract.

Step 4

In another bowl, beat the mascarpone cheese and whipping cream until stiff peaks form. Gently fold this into the cooled yolk mixture. Make sure the yolk mixture is completely cool before combining it with the cream to prevent curdling.

Step 5

Wash the strawberries, cut them in half, and mix with 100 grams (3.5 ounces) of sugar. Let stand for 30 minutes to macerate. Dilute the released juice with an equal amount of water, bring to a boil, and then let cool. Use this juice to soak the chocolate sponge layers. Place the halved strawberries, cut side down, on a baking tray, and dry them in the oven preheated to 374°F (190°C) for 20 minutes. Drying the berries this way intensifies their flavor.

Step 6

Assemble the cake by soaking the sponge layers with the berry juice. Spread a layer of cream, then a layer of strawberries, and repeat until you've used up all the components. Cover the top with cling film and refrigerate for at least 2 hours before serving. Chilling helps the flavors meld and makes the cake easier to slice.

Servings

🍓 This chocolate and strawberry shortcake is not just for dessert. Try serving it with a morning cup of coffee for a sweet start to your day. The rich chocolate sponge pairs beautifully with a hot espresso, providing a delightful contrast of flavors.

🌟 For an extra-luxurious experience, add a dollop of whipped cream on top before serving. The creaminess adds an extra layer of texture that's simply irresistible.

🍷 If you're hosting a dinner party, consider presenting this shortcake with a glass of red wine. The deep, fruity notes of the wine will complement the chocolate and strawberries perfectly, making for an elegant and indulgent end to your meal. Bon appétit!

Variations

🌱 Gluten-Free Variation: Convert this delightful recipe into a gluten-free version by substituting the regular flour with a gluten-free flour blend. Ensure all other ingredients are certified gluten-free.

🌿 Vegan Variation: Turn this into a vegan delight by replacing the eggs with a mixture of flaxseed meal and water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Swap the mascarpone and whipping cream with coconut cream. Opt for a plant-based sugar as well.

Faq

Why is my sponge cake dense?
Dense sponge cakes are often the result of overmixing the batter. Be sure to gently fold in the dry ingredients to maintain the airy texture.
How do I know when the sponge is baked?
Gently press the surface of the sponge; it should spring back. You can also insert a toothpick; if it comes out clean, it's done.
Can I make the cream ahead of time?
Yes, you can prepare the cream a day in advance. Just store it in an airtight container in the refrigerator until you're ready to assemble your shortcake.
How can I prevent my cream from curdling?
Ensure that all ingredients, especially the mascarpone and cream, are at room temperature before mixing. Overbeating can also lead to curdling, so mix just until combined.
Is it okay to substitute strawberries with other berries?
Absolutely! Feel free to use raspberries, blueberries, or a mix of your favorite berries for a unique twist on this shortcake recipe.
Can I freeze the assembled cake?
It's not recommended to freeze the assembled cake as it may lose its texture. However, you can freeze the sponge cake separately. Thaw and assemble with fresh cream and strawberries when ready to serve.