Creamy berry tiramisu
SERVES 6 PREPARATION: 15 MIN CHILLING: 4 HR
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.