Antony Worrall Thompson: Strasberry tiramisu
Strasberry tiramisu
Serves 8
1 punnet of strasberries, sliced
2x225g (8oz) tubs of mascarpone
2 large free-range eggs, separated
3 tbsps caster sugar
2 tbsps brandy
2 packets of boudouir biscuits or sponge fingers
125ml (4fl oz) milk
In a large bowl, beat the sugar, mascarpone and egg yolks together, gradually adding half of the brandy.
Whisk the egg whites until stiff peaks form, gently fold the whites into the mascarpone mixture.
Pour the milk and remaining brandy into a large dish, dip each sponge finger into the mixture and place them in the base of an 20cm (8in) cake tin – or you could also use individual glasses.
Cover the layer of biscuits with half of the mascarpone mixture, then top with a layer of the fruit. Arrange another layer of the mascarpone mixture and a final layer of strasberries. Chill for at least four hours before serving.
For more recipe inspiration, see www.awtonline.co.uk.