Ingredients

• 550 g strawberries
• 190 g caster sugar
• 150 g flour
• 150 g fresh cream
• 70 g mascarpone
• 45 g butter
• 4 yolks
• 3 egg whites
• lemon
• icing sugar
• vanilla

To prepare the pink strawberry cake, whip the egg whites with 180 g of granulated sugar obtaining a meringue. Melt the butter.
Peel strawberries. Blend and sift 100 g to obtain about 60 g of mashed potatoes; mix it with the meringue, gently mixing also the sifted flour, the yolks and, finally, the melted butter.
Roll out the mixture at a thickness of about 3 mm on 2 plates lined with parchment paper, previously buttered and floured. Bake at 180 ° C for 7-8 minutes.
Remove from the oven the pink biscuit pan; cut out a disk (ø 14-15 cm) and with it cover the bottom of a cake pan of the same diameter; also cut out a band (h 6 cm) long enough to line the edge of the same cake tin.
Cut into pieces 350 g of strawberries and cook them with 10 g of sugar and 1 tablespoon of lemon for 10 minutes; let them cool.
Chop roughly 80 g of biscuit scraps and mix 50 g with the cooked strawberries.
Whip the cream with mascarpone, 1 tablespoon of icing sugar and the seeds of 1/2 vanilla pod.
distributed the mixture of strawberries cooked in the pan; sprinkle with the remaining chopped biscuit. Complete with large tufts of whipped cream.
cooled the cake in the refrigerator for 30 minutes; when serving, decorate with 100 g of sliced ​​strawberries.

Try paired with a sweet red wine such as Recioto della Valpolicella, served chilled. Tommasi's Fiorato 2016 has an intense and attractive fruity flavor.

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