Tivoli with Strawberries

Ingredients

• 150 gWater
• 140 gSugar
• 47.5 mlKirschwasser
• 12 gGelatin
• 200 mlWhole milk
• 4 pcsEgg
• 400 gStrawberry
• 500 gCream
• 15 mlMaraschino
• 10 gVanilla extract
• 5 gLemon

Instructions

1. 1

   Line mold with kirsch jelly

   • Soak gelatin (6 g) in 30 ml cold water.
   • Boil water (150 ml) with 75 g sugar briefly, remove from heat.
   • Stir in 30 ml kirsch. Add soaked gelatin, dissolve and strain.
   • Brush a tube mold lightly with neutral oil and pour a layer of the hot jelly so the walls and base are coated. Chill until the jelly is set enough to hold shape but not fully firm.
2. 2

   Bavarois filling

   • Soak remaining gelatin (6 g) in 30 ml cold water.
   • Warm milk (200 ml) with 40 g sugar and vanilla until hot (do not boil).
   • Temper egg yolks with the hot milk, then return to pan and cook gently to thicken slightly (crème anglaise).
   • Remove from heat, dissolve soaked gelatin in the warm custard and let cool briefly.
   • Stir in 200 g strawberry purée.
   • Fold in whipped cream (300 g) until homogeneous and fill the jelly‑lined mold. Chill until set (3–4 hours).
3. 3

   Macerated strawberries

   • Halve or quarter 200 g strawberries.
   • Mix with 10 g sugar, 20 ml kirsch and 15 ml maraschino and let macerate 20–30 minutes.
4. 4

   Vanilla Chantilly

   • Keep cream (200 g) very cold and whip with 15 g powdered sugar and 1 tsp vanilla until firm.
   • Keep chilled until serving.
5. 5

   Plating

   • Unmold the Tivoli shortly before serving and place on a serving plate.
   • Serve with the bowl of macerated strawberries and a bowl of vanilla Chantilly.
   • Garnish with fresh strawberries or mint if desired.