Mascarpone Layer Cake with Local Strawberries

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Preparation

With the rack in the middle position, preheat the oven to 180°C (350°F).

Separate the yolks from the whites of three eggs.

In a bowl, use a whisk or a mixer to whip the egg whites and lemon juice. Add 30 mL (2 tablespoons) of sugar and continue beating until you get stiff peaks.

In a bowl, use a whisk or mixer to beat the whole eggs, 3 egg yolks and the remaining sugar until you get an even mousse.

Add the almond powder, potato starch, pinch of salt, vanilla, Amaretto, and melted butter to the beaten eggs.

Using a spatula, gently fold the egg whites in until you get a light, even cream.

On a baking sheet covered with parchment paper or a silicone mat, spread the mixture and bake in the oven for about 20 minutes. The cake will rise. Check its doneness by inserting the tip of a knife in the centre. The cake is cooked when the tip of the knife comes out clean.

Set aside to cool then cut the cake into cubes.

Meanwhile, combine the sugar, lemon, and strawberries in a bowl.

Refrigerate for 30 minutes.

In a bowl, use a whisk or a mixer to whisk the mixture, mascarpone, sugar, vanilla, cinnamon, star anise, and salt until you get a smooth, creamy texture.

In another bowl, use a whisk or mixer to whip the 35% cream until you get a semi firm whipped cream.

Add the whipped cream to the mascarpone mixture. Store in the fridge.

Assembly

In each mug, add a layer of strawberries, cream, and Genoa bread cubes.

Top with roasted marshmallows and strawberry puree.

Source: Jonathan Garnier