Summer berry tiramisu

4-6 servings Prep: 25 mins, Cooking: 0
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A summery fruit-filled twist on this favourite dessert.

By Food24 November 18 2013
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Ingredients (9)

5 eggs — separated
3/4 cup castor sugar
300 g mascarpone cheese
1 cup cranberry juice — or berry juice
3 Tbs cointreau
36 ginger biscuits
3 cup raspberries — puréed
100 g dark chocolate — grated
raspberries — to garnish
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Method:

Beat the egg yolks and sugar together until light and fluffy. Add the mascarpone and beat until smooth.

In a very clean bowl, whisk the egg whites till soft peak stage and fold gently into the mascarpone mix.

Mix the juice with the Cointreau in a shallow dish, dip the biscuits into the juice mixture and make a layer onto the base of a 25 cm square dish.

Spread half the berry purée onto the biscuits, and then top with half the mascarpone mixture.

Soak the remaining biscuits and continue to layer as before, ending with the mascarpone. Cover and chill for several hours.

Dust with grated chocolate and dot with raspberries just before serving.

This recipe is extracted from Jenny Morris’ latest cookbook Taste the World with Jenny Morris’.



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