Chloe's pink tiramisu

10-30 minutes 6 servings 600 kcal or less berries children dessert fruit indulgent kids cooking pudding quick raspberries raspberry sponge finger sponge fingers strawberries strawberry summer

N/A

Source

Ingredients

135g pack strawberry or raspberry jelly

175g pack sponge fingers

400g/ 1lb strawberry compote

410g can strawberry or red cherry fruit filling, or 2 x 295g can raspberries in fruit juice, drained

2 eggs , separated

85g/ 3oz caster sugar

250g tub mascarpone

125ml/ 4fl oz double cream

amaretti biscuits , to serve

Method

Make jelly following pack instructions. Once it has cooled down a bit, dip the sponge fingers one-by-one in the liquid jelly, then line them up in the base of a 20 x 25cm baking dish. Spread the fruit filling on top.

Beat the egg yolks with the sugar using an electric whisk until the mixture is pale and creamy. Add the mascarpone and double cream, and keep beating until you have a nice thick mixture.

In another bowl, whisk the egg whites to stiff peaks, then fold them into the cream mixture. Spread this on top of the fruit filling layer and leave in the fridge overnight. Serve with a few crumbled amaretti biscuits on top.