Strawberry cookie

Grease a 40 x 35 cm, then another of wax paper; Break the eggs in a bowl, combine the yolks, 125 g of sugar and a pinch of salt; beat vigorously with a whisk until the mixture is fluffy and well fitted.

Then carefully fold the flour dropped to rain by then sieved, stirring gently.

Pour the mixture on the plate by distributing it evenly; put the salmon in the oven already warm to 220 degrees for 5 minutes.

Meanwhile take a clean towel, roll it out on the table and should be sprayed thoroughly with cold water; put the dough on the towel, remove the paper and wrap with cloth and pasta, rolling up everything closely.

Put in cold water to soften the isinglass.

Fill a water bowl, combining several ice cubes and a few leaves of mint; plunge the strawberries and wash them quickly.

Pour into a strainer, sgocciolandole well, and let them go from disk Mashers, picking up the past in a small saucepan.

Add 200 g sugar, stir and sobbollite the mixture on low fire until pouring a drop onto a plate tilted it scrolls very slowly.

Remove from heat, add the isinglass well squeezed and when melted allow to cool.

Wash the strawberries in iced water.

Unroll the dough, sprinkle with the Cointreau, pour the prepared jam evenly distributes it, then put a row of strawberries 9 shorter sides.

The ' cookie ' rolled up to half the length of the dough, enclosing a row of strawberries; do the same with the other half, thus obtaining two rolls that will join in the Center.

Wrap closely enough this double roll in towel, tie it to the end and put it in the fridge for 5-6 hours.

After this time, cut the cookies into slices 2 cm high and place in a round plate, garnished with the mint leaves and a fragolone.