Berry Tiramisu
INGREDIENTS
- 1 3/4 cups thickened cream
- 1/4 cup icing sugar
- 1 tsp. finely grated orange rind
- 250g mascarpone
- 2 tsp.Prenzel Grand Orange Concentrate*
- 150g blueberries
- 240g raspberries
- 250g strawberries, quartered
- 1 cup fresh orange juice
- 14 sponge finger biscuits
METHOD
Beat cream, sugar and rind in a small bowl using
an electric mixer until soft peaks form.
Fold in the mascarpone and 1 tsp. of Prenzel
Grand Orange Concentrate.
Combine the berries and 1 tsp. Prenzel Grand
Orange Concentrate and fruit juice in a bowl and
soak the sponge fingers, one at a time, in the
juice mixture for about 30 seconds.
Arrange half of the sponge fingers around the
base of a serving dish (8 cup capacity) and top
with half of the cream mixture then sprinkle with
half of the berry mixture.
Layer remaining sponge fingers over berries then
repeat cream and berry layers.
Cover and refrigerate for 6 hours or overnight.
*Available instore at Prenzel Botany
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