Berry and Almond Tiramisu |
|
 |
Prep Time: 35 Minutes Cook Time: 360 Minutes |
Ready In: 395 Minutes Servings: 8 |
|
A lovely rich berry dessert. One of my husbands favourites, he does not like regular tiramisu as he doesn't like coffee. I made this at Christmas time and have recently been asked to take it to a Baptism. Please note that the Almonds are Flaked, also in Australia we call Jello, Jelly.. Ingredients:
85 g raspberry jelly crystals |
1 cup boiling water |
1/2 cup cold water |
50 ml frangelico |
3 eggs |
1/3 cup caster sugar |
250 g mascarpone cheese |
300 ml thickened cream |
24 savoiardi cookies (sponge finger) |
1 cup berries |
125 g almonds |
Directions:
1. Combine jelly crystals and boiling water in a heatproof bowl. Stir until jelly has dissolved. Stir in cold water and Frangelico. Refrigerate for 20 minutes.
2. Using a non stick skillet or fry pan toast almonds over a medium heat tossing often, until they are a light brown colour.
3. Using an electric mixer, beat egg yolks and sugar until pale. Gently fold in mascarpone and cream.
4. In a separate bowl, beat egg whites to stiff peaks. Gently fold into cream mixture.
5. Using half the biscuits, dip, 1 at a time, into jelly mixture. Arrange over the base of a serving dish. Cover biscuits with 1/3 of the cream mixture. Top with berries and sprinkle on half of the nuts.
6. Sprfead another 1/3 of the cream mixture over the nuts. Dip remaining biscuits, 1 at a time into jelly mixture. Place over cream mixture. Cover with remaining cream mixture, sprinkle with remaining nuts. Cover with plastic wrap and refrigerate for 6 hours or overnight if time permits.
7. NOTE: Frangelico is a hazelnut liqueur, you can substitute with orange juice if you prefer.
|
|