• Fruit layer:
• 300g strawberries
• 150g raspberries
• Zest and juice of 1 orange
• 30g fine sugar
• Cream layer:
• 500g mascarpone
• 400ml double cream
• 70g icing sugar
• 2 teaspoons vanilla
• 200g sponge biscuits

• almonds
• fruit powder
• white chocolate

1. Prepare the fruit: Toss the strawberries and raspberries with the sugar and orange juice, and let them soften for 10 minutes until they are juicy.
2. Make the cream: In a bowl, whip the mascarpone, double cream, icing sugar and vanilla until they form soft peaks
3. Assemble the tiramisu: Quickly dip the sponge biscuits into the fruit juice, and place a layer of them on the bottom of a dish. Then spread half of the remaining mascarpone cream, and the first half of the fruit. Repeat the layers – dipped biscuits, mascarpone cream, finishing with the remaining fruit. Sprinkle some flaky almonds on top.
4. Cover and refrigerate for at least 2 hours, or overnight. To serve, garnish with grated white chocolate or fruit powder.

Originally featured on Prynhawn Da

Rysáit by Michelle Evans-Fecci