Sweet Cream and Berry Cups
1 hr 10 min.
- For the summer fruit purée
- 1 cup Frozen Strawberries
- 1 cup frozen Raspberries
- 0.333 cup caster sugar
- ½ lemon (juiced)
- For the biscuits
- ¼ cup caster sugar
- 1 large egg (separated)
- ¼ cup plain flour (sifted)
- 2 ½ Tbsps Corn starch (sifted)
- vanilla extract
- red Food coloring
Prepare the biscuits by beating together the egg yolk and caster sugar with the vanilla extract in a mixing bowl using an electric whisk. Beat for 2-3 minutes until pale and very thick.
Add a few drops of red food colouring and beat again until you have a deep pink colour.
Add the flour and cornflour and gently fold into the egg and sugar mixture until even and homogenous.
Whisk the egg white in a separate mixing bowl until soft peaks form then whisk a third of it into the sugar, egg and flour mixture to loosen it. Fold the rest of the egg white in, working quickly and gently.
Spoon the mixture into a piping bag fitted with a small straight-sided nozzle. Grease and line a couple of large baking trays.
Pipe the mixture onto the trays in lines roughly 5cm long. Use a small step spatula to smooth the lines flat so that they are about 2cm wide. Leave them to set on the trays for 10-15 minutes.
Pre-heat the oven to 180°C | 350F | gas 4.
Bake the biscuits after they've had time to set for 6-8 minutes until just set. Remove from the oven and leave to set on the trays until cool.
Prepare the fruit compote by placing all the ingredients for it in a large saucepan.
Heat over a moderate heat until simmering, then reduce the heat to low and continue to cook until the sugar and fruit has dissolved. Press the mixture through a sieve into a clean bowl. Cover the bowl and chill until cold.
Prepare the mascarpone cream by beating together the ingredients for it in a mixing bowl until the mixture is the consistency of thickly whipped cream.
To assemble the Tiramisu desserts, spoon 2 tbsp of the fruit purée into the base of 6 square serving glasses. Top the purée with the mascarpone cream.
Break the biscuits up into bite-sized pieces and combine with the raspberries in a mixing bowl.
Dust with the icing sugar and toss lightly to coat. Spoon on top of the mascarpone cream layer and serve immediately.