Friday, January 16, 2009

Raspberry and Frangelico tiramisu cake

Raspberry & Frangelico tiramisu cake
If you like tiramisu, you'll love this clever cake made with Frangelico-soaked savoiardi and layered with fresh, juicy berries.
Preparation Time 15 minutes
Cooking Time 10 minutes
Ingredients (serves 8)
* 2 eggs
* 155g (3/4 cup) caster sugar
* 1 x 250g ctn mascarpone
* 1 1/2 tbs boiling water
* 2 tsp powdered gelatine
* 12 savoiardi (sponge finger biscuits)
* 80ml (1/3 cup) Frangelico liqueur
* 300g fresh or frozen raspberries
* Fresh mixed berries, to serve

1. Line the base and side of a 20cm (base measurement) springform pan with plastic wrap, allowing the side to overhang.
2. Use an electric beater to whisk together the eggs and 100g (1/2 cup) of sugar in a heatproof bowl for 2 minutes. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and whisk for 5 minutes or until thick and pale. Remove from heat and whisk for 2 minutes or until cool.
3. Combine the mascarpone and remaining sugar in a bowl. Add one quarter of the egg mixture and fold until just combined. Add remaining egg mixture and fold to combine. Place boiling water in a bowl and sprinkle with gelatine. Stir until gelatine dissolves. Add to mascarpone mixture and fold to combine.
4. Dip half the biscuits in Frangelico and arrange in the pan. Top with half the raspberries. Pour over half the mascarpone mixture. Repeat with remaining biscuits, Frangelico, raspberries and mascarpone mixture. Place in the fridge overnight to chill.
5. Place cake on a serving plate. Top with mixed berries to serve.

Notes & tips
* You can prepare this recipe to the end of step 4 up to 1 day ahead. Continue from step 5 just before serving.

Australian Good Taste
Recipe by Sarah Hobbs


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