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1
Make the tiramisu cream from(you can also use a different cream)
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2
Sift the flour.
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3
Preheat the oven to 170C.
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4
Line the baking pan with parchment paper.
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5
If you line the pan with one more sheet, the cake won't leave a trace on the pan.
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6
Chop the dried strawberries (or cranberries) into small pieces and sprinkle onto the sheet (cranberries have an especially beautiful color).
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7
Put the milk and butter in a bowl and melt in a hot water bath.
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8
Add the vanilla beans and mix well (leave the bowl in the hot water bath).
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9
In another bowl, combine the eggs and sugar.
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10
While heating in a hot water bath, beat until firm (until you can draw an S in the batter).
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11
Remove the batter from the hot water bath and whip (until it is stiff like in the picture).
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12
Finally, whip for another two minutes on medium until smooth.
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13
Sift the flour one more time and add it to the mixture from Step 6.
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14
Fold gently from the bottom to mix the ingredients together.
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15
Put two heaping scoops of the batter from Step 8 into the bowl of melted butter from Step 4.
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16
Mix together and then return the mixture to the batter from Step 7.
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17
Add the food coloring.
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18
Continue folding the mixture in for about one minute until the batter becomes glossy (it's okay if it shrinks).
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19
Pour into a parchment-lined baking sheet.
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20
Tap along the edge and tap the sheet against your working surface (by dropping it from a height of a few centimeters) get rid of any extra bubbles.
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21
Bake at 170C for 10-12 minutes.
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22
Immediately after baking, drop the pan onto a table from a height of a few centimeters to prevent it from shrinking.
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23
Lightly wrap with plastic wrap and chill in the refrigerator.
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24
Chop up the 40 g (more or less to taste) of strawberries into small pieces.
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25
Spread the tiramisu cream on the cake, sprinkle with the strawberries, roll it up.
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26
Peel the cooking sheet from the rolled up cake.
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27
Finally, wrap in plastic wrap or a baking sheet and let chill for 12 hours in the refrigerator.
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28
Slice into your desired thickness and enjoy!
