Berry and Almond Tiramisu

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..

• Ready In: 6 hrs 35 mins
• 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

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.