Baking | Kumquat & Strawberry Tiramisu Charlotte … In season with kumquats {and strawberries too} Recipe by deeba

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Ingredients

Tiramisu:
For the savoiardi biscuits (makes about 28}:
large eggs at room temperature, separated
6 tablespoons granulated sugar, divided
1 tsp pure vanilla extract
Â¾ cup plain flour, sifted before measuring
About 2 tbsp confectionerâs sugar, for sifting
For the savoiardi cake base {makes a 9â³ base}:
2 large eggs at room temperature, separated
5 tablespoons granulated sugar, divided
1/2 tsp pure vanilla extract
1/2 cup plain flour, sifted before measuring
About 1 tbsp confectionerâs sugar, for sifting
For the soaking liquid:
Juice of 1 orange/keenu
Â¼ cup candied kumquat syrup
For the zabaglione:
2 large egg yolks
3 tablespoons sugar
Â¼ cup kumquat puree
Zest of 1/2 orange/keenu zest
For the kumquat pastry cream:
Â¾ cup milk
Â¼ cup raw sugar
1 tbsp all-purpose flour
1/8 tsp salt
Zest of 1/2 orange/keenu zest
1 large egg yolk
1/2 tsp pure vanilla extract
A few drops of orange extract
For the whipped cream:
200ml chilled low fat cream
15g sugar
Â½ tsp pure vanilla extract
For assembling the tiramisu:
Juice of 1 lime
1 Â½ tsp gelatin
3 tbsp kumquat marmalade
500g mascarpone cheese, at room temperature {the temperature is crucial if you are using gelatin}
400g strawberries, chopped
About 28 savoiardi/ ladyfinger biscuits {as many as you have; I didnât have any left overs}
Candied kumquats, and a few fresh if desired