Prep 20 mins
Cook 4 hrs
Reminiscent of tiramisu, but with the yummy addition of white chocolate, a hint of almond, and without the coffee. For special occasions. Time includes 4 hours for chilling.
- 1⁄2 cup superfine sugar (caster)
- 3 cups water
- 1 lemon, zest of
- 1⁄4 cup amaretto liqueur
- 6 ounces mascarpone
- 1⁄3 cup superfine sugar, extra
- 2 eggs, separated
- 8 ounces white chocolate, grated
- 20 Savoiardi cookies (Italian light sponge finger biscuits)
- 2 cups fresh raspberries
- 1⁄3 cup sliced almonds, toasted
- Combine sugar, water and lemon zest in a pan, and continuously stirring, bring to the boil.
- Reduce heat and let simmer for 10 minutes.
- Remove from heat, add amaretto liqueur, and set aside to cool.
- With an electric mixer, beat together the mascarpone, extra sugar and egg yolks,- be careful not to over-mix or otherwise the mascarpone will yellow and become grainy.
- In an absolutely clean and dry bowl with clean and dry beaters, beat the egg whites until soft peaks form.
- Gently fold through the mascarpone mixture along with the grated chocolate.
- Dip half the quantity of biscuits, one at a time and quickly, into the cooled sugar syrup if dipped too long they will become mushy!
- Line the base of an 8 x 11 (20cm x 26cm) serving dish with the biscuits.
- Top with half the mascarpone mixture.
- Sprinkle the raspberries over the mascarpone mixture.
- Top with another layer of the biscuits dipped in the sugar syrup, then finish with the remaining mascarpone.
- Sprinkle the almonds over the top and refrigerate for 4 hours or overnight.