300ml thickened cream
2 Tbsp icing sugar mixture
½ cup chambord or cherry juice
12 savoiardi biscuits
⅔ cup berry jam
1 punnet strawberries, hulled and thinly sliced, plus extra, to serve
1 punnet raspberries, plus extra, to serve
Meringue kisses and chopped pistachios, to serve
Whisk cream and icing sugar mixture in a bowl to soft peaks. Whisk in mascarpone until stiff peaks form.
Pour chambord or juice in a bowl. One at a time, dip 6 biscuits in liquid, then arrange on base of a 1.5L dish. Spoon over 1/4 of the cream mixture and smooth surface. Spoon over half of the jam. Layer with half of the strawberries and raspberries. Layer with another 1/4 of the cream mixture. Dip remaining biscuits in remaining liquid and layer in dish, followed by another 1/4 of the cream, remaining jam, remaining berries
and remaining cream.
Chill for 4 hours or overnight. Top with extra berries, meringue kisses and pistachios. Serve.
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