FRIJE

Instructions

• 1.   Infuse half of the basil bouquet in 1/4 liter of water, for about 20 minutes. Let it cool. Beat the egg yolks and sugar until the mixture whitens. Add the mascarpone. Beat the egg whites until stiff peaks form. Fold them into the mascarpone mixture. Meanwhile, thinly slice the strawberries. Cut the remaining strawberries into small cubes and mix them with the chopped basil. Cut the Reims biscuits to fit the size of your serving glasses.
• 2.   Assembly: Line the edges of the serving glasses with strawberry slices. Dip the Reims biscuits in the basil infusion and place them at the bottom of the glasses. Cover with the mascarpone mixture. Place a second dipped biscuit on top. Cover with the strawberry basil mixture. Top with another layer of mascarpone. Let it set in the refrigerator for at least 12 hours.

Notes & Suggestions

• https://www.750g.com/strawberry-basil-tiramisu-r51514.htm

Nutritional information *

Reference

• www.750g.com/tiramisu-fraises-basilic-r51514.htm