Gooseberry Tiramisu

For the gooseberry tiramisu, separate the eggs for the sponge cake. Beat the egg whites until stiff. Whip the egg yolks with hot water until creamy. Gradually sift in sugar. Add the whipped egg whites to the egg cream and sift in the flour, cornstarch and baking powder. Fold everything in.

Divide the dough in half and add the cocoa to one half of the dough. Spread the light and dark sponge mixture side by side in a baking tray lined with parchment paper (approx. 30 x 46 cm). Bake in the preheated oven at 200 °C for about 15 minutes and let cool.

Bring water to a boil with half the sugar and the vanilla sugar and place the gooseberries in the boiling water. Cover and steam until soft, about 5 minutes. Stir cornstarch in a little cold water until smooth and thicken the soft gooseberries with it. Bring to the boil again and let cool.

Beat the egg yolks and the remaining sugar until creamy. Fold in the mascarpone, curd cheese and lemon zest. Separate the light and dark sponge. Cut the dark sponge into triangles. Dust one triangle with powdered sugar, the other triangle with cocoa. Spread the gooseberry compote evenly on the light sponge cake and then spread the cream over it. Cover with the dusted dark triangles. Allow the finished gooseberry tiramisu to cool for at least 2 hours.

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