Raspberry Tiramisu

Prep: 15 mins

Resting: 1 hour

Difficulty: easy

Serves: 8

Ingredients

To buy:

100g sponge fingers, crumbled finely

300g raspberries, washed

5 tablespoons icing sugar (about 65g), plus extra to taste

50ml Marsala or cranberry juice

250g tub mascarpone

250g tub ricotta

100g hard amaretti biscuits, crushed finely

75g flaked almonds toasted

Store-cupboard essentials:

3 tablespoons white caster sugar (about 50g)

3 medium free-range eggs, separated

PLACE the sponge fingers into the bottom of a 1.5-2 litre serving bowl or into 8 individual 250ml ramekins.

WHIZ the raspberries, icing sugar and Marsala, if using, or cranberry juice in a food processor.

ADD some more icing sugar if the raspberries still taste sharp.

POUR the raspberry mix over the sponge fingers.

SEPARATE the eggs into two bows

WHISK the egg whites until stiff peaks form.

BEAT the egg yolks with caster sugar until pale, creamy and light - then mix in the mascarpone and ricotta

NEXT carefully fold in the egg whites.

SPOON half of the filling on top of the raspberry base.

SPRINKLE over the amaretti biscuits, then top with the final half of the cream filling.

FINISH with the toasted almonds flakes and place into the fridge to set for at least 1-2 hours.