Chloe's Pink Tiramisu
In this luscious and fruity dessert, layers of sponge fingers soaked in strawberry jelly are embellished with a delightful mixture of mascarpone, cream, and a topping of fluffy egg whites. This chilled treat is completed with a dollop of strawberry or red cherry fruit filling, culminating in a delightful texture and flavor fusion. Serve with a sprinkle of crumbled amaretti biscuits for an added touch of sweetness and crunch.
— Constant Cookbook
Ingredients
- 135g pack strawberry or raspberry jelly
- 175g pack sponge fingers
- 400g/ 1lb strawberry compote
- 410g can strawberry or red cherry fruit filling, or 2 x 295g can raspberries in fruit juice, drained
- 2 eggs , separated
- 85g/ 3oz caster sugar
- 250g tub mascarpone
- 125ml/ 4fl oz double cream
- amaretti biscuits , to serve
Instructions
- Make jelly following pack instructions. Once it has cooled down a bit, dip the sponge fingers one-by-one in the liquid jelly, then line them up in the base of a 20 x 25cm baking dish. Spread the fruit filling on top.
- Beat the egg yolks with the sugar using an electric whisk until the mixture is pale and creamy. Add the mascarpone and double cream, and keep beating until you have a nice thick mixture.
- In another bowl, whisk the egg whites to stiff peaks, then fold them into the cream mixture. Spread this on top of the fruit filling layer and leave in the fridge overnight. Serve with a few crumbled amaretti biscuits on top.
Yield
Serves 6
Nutrition
- Calories: 598 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Sugar Content: 58 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.33 milligram of sodium
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