6 hrs 35 mins
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..
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Units: US | Metric
- 1Combine jelly crystals and boiling water in a heatproof bowl. Stir until jelly has dissolved. Stir in cold water and Frangelico. Refrigerate for 20 minutes.
- 2Using a non stick skillet or fry pan toast almonds over a medium heat tossing often, until they are a light brown colour.
- 3Using an electric mixer, beat egg yolks and sugar until pale. Gently fold in mascarpone and cream.
- 4In a separate bowl, beat egg whites to stiff peaks. Gently fold into cream mixture.
- 5Using 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.
- 6Sprfead 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.
- 7NOTE: Frangelico is a hazelnut liqueur, you can substitute with orange juice if you prefer.
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Nutritional Facts for Berry and Almond Tiramisu
Serving Size: 1 (137 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 449.6
- Calories from Fat 303
- Total Fat 33.7 g
- Saturated Fat 13.4 g
- Cholesterol 175.2 mg
- Sodium 201.5 mg
- Total Carbohydrate 30.0 g
- Dietary Fiber 2.7 g
- Sugars 24.6 g
- Protein 10.5 g
The following items or measurements are not included: