Berry and Almond Tiramisu

1. 1

   Combine jelly crystals and boiling water in a heatproof bowl.

2. 2

   Stir until jelly has dissolved.

3. 3

   Stir in cold water and Frangelico.

4. 4

   Refrigerate for 20 minutes.

5. 5

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

6. 6

   Using an electric mixer, beat egg yolks and sugar until pale.

7. 7

   Gently fold in mascarpone and cream.

8. 8

   In a separate bowl, beat egg whites to stiff peaks.

9. 9

   Gently fold into cream mixture.

10. 10

    Using half the biscuits, dip, 1 at a time, into jelly mixture.

11. 11

    Arrange over the base of a serving dish.

12. 12

    Cover biscuits with 1/3 of the cream mixture.

13. 13

    Top with berries and sprinkle on half of the nuts.

14. 14

    Sprfead another 1/3 of the cream mixture over the nuts.

15. 15

    Dip remaining biscuits, 1 at a time into jelly mixture.

16. 16

    Place over cream mixture.

17. 17

    Cover with remaining cream mixture, sprinkle with remaining nuts.

18. 18

    Cover with plastic wrap and refrigerate for 6 hours or overnight if time permits.

19. 19

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

* Per serving · 4 servings · Values may vary.

No additional tips available.