Berry and Almond Tiramisu

Ingredients

• 85 g raspberry jelly crystals
• 1 cup boiling water
• 1/2 cup cold water
• 50 ml Frangelico
• 3 eggs
• 1/3 cup caster sugar
• 250 g mascarpone cheese
• 300 ml thickened cream
• 24 Savoiardi cookies (Sponge finger)
• 1 cup berries
• 125 g almonds

Directions

1. 1

   Combine jelly crystals and boiling water in a heatproof bowl. Stir until jelly has dissolved. Stir in cold water and Frangelico. Refrigerate for 20 minutes.

2. 2

   Using a non stick skillet or fry pan toast almonds over a medium heat tossing often, until they are a light brown colour.

3. 3

   Using an electric mixer, beat egg yolks and sugar until pale. Gently fold in mascarpone and cream.

4. 4

   In a separate bowl, beat egg whites to stiff peaks. Gently fold into cream mixture.

5. 5

   Using half the biscuits, dip, 1 at a time, into jelly mixture. Arrange over the base of a serving dish. Cover biscuits with 1/3 of the cream mixture. Top with berries and sprinkle on half of the nuts.

6. 6

   Sprfead another 1/3 of the cream mixture over the nuts. Dip remaining biscuits, 1 at a time into jelly mixture. Place over cream mixture. Cover with remaining cream mixture, sprinkle with remaining nuts. Cover with plastic wrap and refrigerate for 6 hours or overnight if time permits.

7. 7

   NOTE: Frangelico is a hazelnut liqueur, you can substitute with orange juice if you prefer.