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
It’s traditional to use raw eggs in
tiramisu, but if you don’t want to, leave
them out. Your mix will be less fluffy,
but still delicious.
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
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.