Saturday, 6 February 2016

STRAWBERRY TIRAMISU..with raspberry coulis
(child friendly)
500 grams mascarpone
600ml thickened cream
1/3 cup icing sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups golden circle sunshine punch
300g savoiardi sponge finger biscuits
2 punnets strawberries, sliced
strawberries to decorate, if desired
6 squares chocolate, grated. to decorate
line the bottom of a 22 cm springform tin with baking paper.
using an electric mixer, beat the mascarpone, thickened cream, icing sugar, egg yolks and vanilla until thick.
place the juice in a shallow, wide bowl.
dip enough of the sponge fingers into the juice to cover the bottom of the springform tin.
Spread one-third of the mascarpone mixture over the biscuits, and top with 1 punnet strawberry slices.
Repeat again with the biscuits, mascarpone mixture and the strawberries.
do one more layer but only the biscuits and the mascarpone mixture.
Cover the cake with plastic wrap and chill for 2 hours or until firm.
to serve, carefully remove the sides of the springform tin.
Decorate with grated chocolate and strawberries if desired.
slice and serve with the raspberry coulis.
2 tablespoons boiling water
1/3 cup sugar
300 grams frozen raspberries
2 tablespoons lemon juice
place the raspberries in a sieve and run quickly under cold water
to remove any ice. put aside
place the sugar and water in a medium sized pot over medium heat, stir till sugar is dissolved. remove from heat.
break the berries up and add them and the lemon juice
to the pot of sugar water.
stir through till the berries are almost thawed (doesn't take long because the pot is hot).
pour raspberry mix into a food processor and blitz until smooth.
stir mix through a sieve, (to remove pips) into a jug or deep bowl.
chill until ready to serve. (you can store the sauce, covered, in the fridge for 3-4 days.)

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