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This Italian classic has all the ‘wow’ you’d expect from a tiramisu, but hiding beneath that creamy mascarpone is a sneaky layer of sweet, juicy berries that provides a tart berry-licious element.
250 grams ladyfinger biscuits
350ml warm espresso-strength coffee
dark chocolate for grating
150 grams blueberries
150 grams raspberries
4 free-range eggs
¼ cup caster sugar
400 grams mascarpone cheese
2-3 tablespoons Marsala (or brandy)
serving bowl approx. 25cm wide x 9cm high
Prep time: 20 minutes
Cooking time: 2 hours chilling
Tiramisu: Line the bottom of the bowl with half the ladyfingers and pour over half the coffee. Grate over a 1cm layer of dark chocolate then cover evenly with the berries.
Separate the eggs. Add the caster sugar to the egg yolks and whisk for 5 minutes until pale. Add the mascarpone and Marsala and whisk to combine.
Clean and dry your whisk, then beat the egg whites with a pinch of salt until they form stiff peaks. Fold half the beaten egg whites into the mascarpone mixture until combined. Fold in the remaining egg whites until fully incorporated. Spoon one third of this mixture over the top of the berries. Use the remaining ladyfingers to make a second layer on top of the mascarpone and pour over the remaining coffee. Spoon the remaining mascarpone mixture on top of the ladyfingers, smooth out, cover with plastic wrap and refrigerate for at least two hours to set. (Can be made a day ahead.) Bring back to room temperature before serving. Finish with a good grating of dark chocolate.