Fruit tiramisu

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 11
Servings 1
Minutes 40


Serving Change
  • 5
    large egg yolks
  • 75
    castor sugar
  • 2
    vanilla essence
  • 90
    white rum
  • 400
    mascarpone cheese
  • 500
    ripe strawberries or mixed berries (or thawed, drained frozen berries)
  • 3
    large egg whites, chilled
  • 45
  • 10
    amaretti biscuits or brandy snaps, crumbled roughly
  • 25
    boudoir biscuits (approximately)
  • 200
    apple juice


Beat the egg yolks with a whisk until pale.
Place in a glass bowl over a saucepan of gently simmering water and add castor sugar gradually while you continue to beat with the whisk.
Remove from the heat and add the vanilla essence and 15 ml white rum.
Stir in the mascarpone cheese with a fork to soften and stir into the egg yolk mixture.
Cut about a quarter of the strawberries into very small pieces and add to the egg and mascarpone mixture.
Beat the egg whites until stiff and fold into the mixture.
Beat the cream and fold into the mixture.
Fold in about a third of the crumbled biscuits.
Mix the remaining rum with the apple juice.
Slice all the remaining strawberries (if you are using other berries, leave small ones whole) and put a few to one side.
Dip some of the boudoir biscuits into the apple juice and rum mixture, just enough to cover the bottom of a glass dish.
Arrange a layer of strawberries on the biscuits and cover with a layer of the mascarpone cream.
Repeat with another layer of soaked biscuits, more strawberries and more mascarpone cream.
Continue until the dish is filled, with a final layer of mascarpone cream.
Finish off the dessert with the remaining crumbled biscuits and the reserved strawberries to cover the surface.
Chill for at least five hours, preferably overnight, before serving.

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