Frothy mascarpone with strawberries

First clean strawberries before freeing them from the petiole.

The ideal is to wash them with white wine because in this way are more flavorful; However, if you don't have the wine you can pass quickly under cold water; then deprive of the petiole.

After this first step, taken from strawberry available quantity about 650 g, which reduce the puree in Blender; using the appliance to second speed.

Transferred now strawberries puree in a saucepan, put them on the fire and add 150 g of sugar, stirring constantly over low heat.

When the mixture starts to boil, let it cook for 5 minutes, further lowering the flame; then levatelo from heat and allow to cool.

Shelled eggs separating egg whites from the yolks; put them into a bowl, add remaining sugar and mount them in foam, then slowly add a cup and a half of cream.

When it is fully mixed, transferred the cream in a small saucepan (preferably in polsonetto, i.

e.

in non-tinned copper pan that you use for cooking the cream and to prepare caramelized sugar) and cook in a water bath by immersing the Pan in a larger pan half full of water to boiling, stirring continuously and light, on low heat.

When the cream begins to thicken, veiling the spoon, levatela from the stove and let it cool down and bath, stirring with wooden spoon; then join the pulp of strawberries.

Put the mixture thus obtained into a container (preferably metal) and pass in the freezer to freeze for 4-5 hours.

Spent the time indicated, remove ice cream from freezer and knock it for a few moments with a wooden spoon, whisk well.

A mould cake lined with foil and make a layer of ice cream, levelling it well.

Ice cream formed a layer of thinly sliced Spain's pan (if you prefer, you can also use the savoiardi) and Spain loaf one layer of remaining strawberries, cut into slices lengthwise.

Continue to alternate layers in the order listed until exhaustion ingredients, ending with ice cream.

Cover with more foil and passed into the freezer for 3 hours.

When serving, remove the cover paper, put the Spumoni on a plate by rolling and gently removed the other aluminium paper.

Decorated the frothy mascarpone with the remaining whipped cream, forming Tufts with the help of a pocket for cakes with star-shaped nozzle.

Serve immediately.