School holiday recipe for 6 people, takes only 20 mins; recipe has jelly, sponge finger, strawberry, raspberry, egg, caster sugar, mascarpone, double cream and amaretti biscuit.
Chloe's pink tiramisu
Course: School holiday
Servings
6
servings
Prep time
20 mins
Ingredients
- Egg: 2 eggs, separated
- Raspberry: 410g can strawberry or red cherry fruit filling, or 2 x 295g can raspberries in fruit juice, drained
- Caster Sugar: 85g/ 3oz caster sugar
- Strawberry: 400g/ 1lb strawberry compote
- Double Cream: 125ml/ 4fl oz double cream
- Mascarpone: 250g tub mascarpone
- Sponge Finger: 175g pack sponge fingers
- Jelly: 135g pack strawberry or raspberry jelly
- Amaretti Biscuit: amaretti biscuits, to serve
Directions
- Make jelly following pack instructions. Once it has cooled down a bit, dip the sponge fingers one-by-one in the liquid jelly, then line them up in the base of a 20 x 25cm baking dish. Spread the fruit filling on top.
- Beat the egg yolks with the sugar using an electric whisk until the mixture is pale and creamy. Add the mascarpone and double cream, and keep beating until you have a nice thick mixture.
- In another bowl, whisk the egg whites to stiff peaks, then fold them into the cream mixture. Spread this on top of the fruit filling layer and leave in the fridge overnight. Serve with a few crumbled amaretti biscuits on top.
