Berry and Almond Tiramisu
- Ready In:
- 6hrs 35mins
- Ingredients:
- 11
- Serves:
-
6-8
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
- 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.
- Using a non stick skillet or fry pan toast almonds over a medium heat tossing often, until they are a light brown colour.
- Using an electric mixer, beat egg yolks and sugar until pale. Gently fold in mascarpone and cream.
- In a separate bowl, beat egg whites to stiff peaks. Gently fold into cream mixture.
- 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.
- 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.
- NOTE: Frangelico is a hazelnut liqueur, you can substitute with orange juice if you prefer.
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RECIPE SUBMITTED BY
Hi welcome to my "About Me" page,I am the mum of two wonderfull little people, Reagan and Kaley. I am a person who enjoys a busy life with my DH and children.I run my own Mortgage Broking business and DH has an optical business. We enjoy camping and the outdoors and I love to cook, I find it really relaxing.
I love looking at and reading cookbooks and magazine recipes, much to the dismay of DH who just doesn't understand how I can have so many cook books. I absolutley loved finding this site with all of these different food ideas,