Very Berry Tiramisu

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 0 Reviews

Recipe by Cook Vegetarian
Serves 6
Ready in 15 to 30 mins

Ingredients

  • 250g vegetarian mascarpone cheese
  • 4 tbsp icing sugar
  • 150ml double cream
  • 1 tsp vanilla bean paste or extract
  • 120ml vegetarian Riesling white wine
  • 400g British strawberries
  • 150g raspberries
  • 18 sponge finger biscuits
  • 25g milk or dark chocolate, finely diced

How To Cook

  1. Place the mascarpone cheese and icing sugar in a bowl and beat lightly with a whisk to soften. Gradually whisk in the cream until smooth then mix in the vanilla.
  2. Pour the wine into a shallow dish. Reserve six strawberries still with their hulls on and a few raspberries for decoration. Roughly chop or mash the remaining strawberries and crumble the raspberries then mix together.
  3. Spoon a thin layer of the mascarpone mixture in the base of a one litre glass dish. Cover with half of the crushed berries. Dip half of the sponge finger biscuits, one at a time, into the wine then arrange on top of the fruit in the dish. Spoon over half the remaining mascarpone mixture then the remaining crushed berries.
  4. Cover with the remaining sponge finger biscuits, dipped in the wine as above, then spread with the remaining mascarpone. Chill for two hours or until needed.
  5. When ready to serve, sprinkle the top of the tiramisu with the reserved strawberries (halved) the remaining raspberries and the diced chocolate.
    6. http://www.seasonalberries.co.uk
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Very Berry Tiramisu
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 15 to 30 mins
    Ingredients
  • 250g vegetarian mascarpone cheese
  • 4 tbsp icing sugar
  • 150ml double cream
  • 1 tsp vanilla bean paste or extract
  • 120ml vegetarian Riesling white wine
  • 400g British strawberries
  • 150g raspberries
  • 18 sponge finger biscuits
  • 25g milk or dark chocolate, finely diced
    How to Cook
  1. Place the mascarpone cheese and icing sugar in a bowl and beat lightly with a whisk to soften. Gradually whisk in the cream until smooth then mix in the vanilla.
  2. Pour the wine into a shallow dish. Reserve six strawberries still with their hulls on and a few raspberries for decoration. Roughly chop or mash the remaining strawberries and crumble the raspberries then mix together.
  3. Spoon a thin layer of the mascarpone mixture in the base of a one litre glass dish. Cover with half of the crushed berries. Dip half of the sponge finger biscuits, one at a time, into the wine then arrange on top of the fruit in the dish. Spoon over half the remaining mascarpone mixture then the remaining crushed berries.
  4. Cover with the remaining sponge finger biscuits, dipped in the wine as above, then spread with the remaining mascarpone. Chill for two hours or until needed.
  5. When ready to serve, sprinkle the top of the tiramisu with the reserved strawberries (halved) the remaining raspberries and the diced chocolate.
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