This is a layered strawberry trifle similar to a tiramisu but without the coffee and alcohol making it perfect for children.
4 eggs, separated
1 cup (220g) sugar
3 tablespoons honey
400g sponge fingers
2 cups (500ml) blood orange juice
400g fresh strawberries, finely diced and sugared
100g fresh strawberries, halved
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Directions Preparation:30min › Extra time:3hours chilling › Ready in:3hours30min
Whisk egg yolks and sugar until fluffy. Dissolve gelatine and honey with mascarpone cheese then stir well to a smooth cream.
Beat the egg whites until stiff and gently fold into the cream.
Pour the blood orange juice into a shallow dish and allow the sponge fingers briefly to soak it up.
Make a layer of soaked fingers on the bottom of a nice glass or ceramic dish. Spread one third of the cream over them. Then spread one third of the diced strawberries on top of that. Add another layer of soaked sponge fingers, cream and strawberries. Make one final layer of sponge fingers, spread the rest of the cream over them and decorate with the halved strawberries.
Leave the strawberry tiramisu to cool in the refrigerator for about 3 hours.