Saturday, 4 June 2011

Raspberry and orange tiramisu

2 x  pots mascarpone
500g pot fresh custard
300g raspberries
4tbsp cointreau
6tbsp orange juice
26-28 sponge fingers
1tbsp cocoa,sieved

Put the mascapone in a bowl and stir to soften.Gradually whisk in the custard until smooth.Spread one third of the mixture in the base of a dish.Scatter on half the raspberries.Mix the cointreau and orange juice together and dip in half the sponge fingers for a few seconds.Arrange them neatly in the dish.Cover with another third of the mascarpone and remaining raspberries.Dip the rest of the sponge fingers as before and arrange on the top.Cover with the last of the mascarpone.Chill for at lest 2 hours.Dust the surface with cocoa before serving.

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