Kevin's Mixed Berry Tiramisu
“This is a delightfully simple summery dessert. Add some Grand Marnier or Wexbury Strawberry Spirit Drink for a boozy tipple"
By Kevin Dundon
6 people
3 minutes
25 minutes
Ingredients
- 150 g Caster Sugar (100g+50g)
- 150 ml Cream lightly whipped
- 2 - Eggs separated
- 20 g Icing Sugar
- 25 - Ladyfingers
- 1 - Lemon zest & juice
- 500 g Mascarpone Cheese
- 800 g SuperValu Signature Tastes Irish Grown Strawberries (400g + 400g) halved
- 1 pack SuperValu Signature Tastes Raspberries
- 1 tsp Vanilla Bean Paste
- 50 ml Water cold
Method
Method:
1.Place half the strawberries and raspberries in a blender with the water, icing sugar and lemon juice. Blend until smooth. Pass through a sieve and pour in a container.
2. Quickly dip the ladyfingers in strawberry puree (5-10 seconds). Arrange in a serving dish.
3. Whisk egg yolks, sugar, and vanilla until pale and fluffy. Fold in mascarpone and cream. In a separate bowl, whisk egg whites until soft peaks form. Gently fold into mascarpone mixture.
4. Layer ladyfingers, strawberries, puree (optional), and mascarpone mixture in a dish. Repeat until full, then chill 1-3 hours.
5. Garnish with extra strawberries, mint, and red sugar before serving.
To make red sugar to decorate:
Combine 50g of caster sugar with a drop or two of red food colouring, tossing until even. Spread it on a parchment paper and let it dry up until it has crystalized. It should take about a day, or place it for 2-3 hours in an oven or air fryer at 70 degrees! It will store in a jar at room temperature for months.
