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Serves 10-12

2g gelatine leaves
1 ½ tablespoons cream
4 egg yolks
75g caster sugar
grated zest of ½ lemon
375g mascarpone
3 egg whites
300g sponge finger biscuits (savoiardi)
600g assorted fresh berries, such as raspberries, blueberries and strawberries (cut in half if large)
165g grated good-quality white chocolate, such as couverture
shaved white chocolate, to serve

Raspberry Coulis:
500g fresh or frozen raspberries
200g caster sugar
1-2 tablespoons Cointreau

To make the coulis, combine the raspberries, sugar and 250ml (1 cup) water in a small saucepan and bring to the boil. Remove from heat then purée the mixture in a blender. Strain through a fine sieve then stir in the Cointreau to taste and set aside.

Line the base and sides of a 24cm spring-form tin with baking paper. Soften the gelatine in cold water and squeeze to remove any excess water. Heat the cream in a small saucepan until almost boiling, remove from the heat then whisk in the softened gelatine, stirring until dissolved.

In a mixing bowl, beat the egg yolks, sugar and lemon zest until thick and pale. Stir in mascarpone until just combined then fold in cream mixture. In a separate bowl whisk the egg whites to soft peaks and carefully fold through mascarpone mixture.

Lightly soak the savoiardi in half the warm raspberry coulis then arrange in a single layer in base of the prepared tin. Reserve the remaining coulis for serving. Spread half the mascarpone mixture over the savoiardi then sprinkle with one cup of the berries and half the grated white chocolate. Repeat to form a second layer. Cover and refrigerate for several hours or overnight before serving.

To serve, cut the tiramisu into wedges and place on serving plates. Moisten the remaining berries with the coulis and spoon over or alongside. Top with the shaved white chocolate.

NOTE The coulis for this recipe varies slightly to a regular coulis as it needs to be of a thinner consistency to soak the savoiardi biscuits.