Creamy berry tiramisu

SERVES 6 PREPA­RA­TION: 15 MIN CHILL­ING: 4 HR

Drum Food - - CONTENTS -

500g straw­ber­ries

10ml (2t) sugar

3 egg yolks

45ml (3T) ic­ing sugar

15ml (1T) Amarula liqueur 250g mas­car­pone cheese 4 egg whites

200g la­dyfin­ger bis­cuits 500ml (2c) straw­berry juice 50g cran­ber­ries, chopped va­ri­ety of whole berries

to dec­o­rate fresh mint to dec­o­rate

Set aside a 22-cm spring­form cake pan.

1 Cut up the straw­ber­ries and sprin­kle with the sugar. Toss lightly then set aside.

2 In a large bowl, beat the yolks, ic­ing sugar and Amarula un­til pale yellow and the mix­ture is thick and glossy.

3 Add the mas­car­pone and mix well. In a sep­a­rate bowl, beat the egg whites un­til stiff peaks form, then slowly fold into the mas­car­pone mix­ture.

4 Trim one end of some of the bis­cuits and ar­range ver­ti­cally along the in­side edge of the cake pan, cut side down. Soak the re­main­ing bis­cuits in the straw­berry juice for a few sec­onds (don’t soak for too long as they will be­come soggy). Ar­range in the bot­tom of the pan to cre­ate the base of the dessert.

5 Layer chopped straw­ber­ries onto the bis­cuit base, fol­lowed by half the mas­car­pone mix­ture and the cran­ber­ries. Re­peat with the re­main­ing straw­ber­ries and cran­ber­ries, fin­ish­ing off with the mas­car­pone mix­ture.

6 Re­frig­er­ate for at least 4 hours to set. Top with whole berries and mint leaves and serve.

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