Tiramisu in strawberries and Rancio

Serves 4 :
400 g of strawberries (garriguettes or Marat of wood)
30 g of sugar for strawberries + 35 g for the mascarpone
125 g of mascarpone
2 egg yolks
125 g of single cream
12 sponge fingers
(Optional) strawberry jam
Soft Rancio to dip biscuits

For the cream :
With a whip, beat egg yolks with the sugar until obtain a frothy mixture. Incorporate the mascarpone into the whip. Beat the cream in whipped cream and add it to the cream by means of a spoonbill.
Crush half of the strawberries in purée with a fork, add some gouts of soft Rivesaltes Rancio, then the sugar.
Cut in quite small pieces the remaining strawberries (add a little strawberry jam if your strawberries seem to you to be lacking taste).
Dip sponge fingers into Rancio.

Presentation :
In a cocktail glass, put down a soup spoon of strawberry puree. By top, add a layer of cream, then a layer of biscuits soaked and cut in pieces.
Add fruits cut in dice.
Decorate with a mint leaf.

In support : Sweet wines Rivesaltes Rancy 1993