Use store-brought sponge fingers to create these individual Christmas Berry Tiramisu desserts. Layers of strawberries, sweet, whipped mascarpone and sponge fingers are sprinkled with espresso and amaretto. Top with more berries and serve the Christmas Berry Tiramisu in glasses, jars or wine goblets.
Christmas Berry Tiramisu Recipe
Serves 6
Ingredients:
1½ cups cream
6 tbsp caster sugar, plus extra to serve
4 free-range egg yolks
500g mascarpone
200g strawberries, hulled and sliced
500g packet sponge fingers
½ cup strong espresso
¼ cup amaretto
150g blueberries
150g raspberries
Method:
Whip cream and 1 tablespoon of sugar until stiff. Separately, mix egg yolks with the rest of the sugar on highest speed of a handmixer until creamy, about 8 minutes. Add mascarpone in spoonfuls then stir in the cream, using a lower speed.
Line 6 glass dishes or 1 large trifle bowl with half the strawberry slices. Then arrange half the sponge fingers on top.
Mix together espresso and amaretto and sprinkle half over biscuits. Spread a layer of the cream mixture over top. Arrange last of the strawberries and half the blueberries over cream.
Add a second layer of sponge fingers, sprinkled with remaining espresso and amaretto mixture. Cover with a final layer of cream. Then top with fresh raspberries and remaining blueberries.
Dust with caster sugar. Leave to stand in the refrigerator for at least 1 hour before serving.
