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Raspberry and Cassis Tiramisu

September 3, 2012

This recipe was made by one of Wellington’s baking queens, Sarah of Zuleika Foods for our Visa Wellington on a Plate event.

SourceURL:file://localhost/Users/erin/Downloads/WOP_UH_supplied.doc

Raspberry and Cassis Tiramisu

Serves 8

You will need an oval or rectangular dish approximately 35cm in diameter.

100ml white wine

80ml cassis

400g raspberries (you can use frozen raspberries if they are out of season)

1 packet sponge finger biscuits

500g Mascarpone

3 eggs

3T caster sugar

200ml cream

1. Mix the wine and the cassis. Dip the sponge biscuits into this mix and lay them snugly in a dish.

2. Pour over half of the remaining wine mixture.

3. Scatter half of the raspberries over the sponge.

4. Beat the mascarpone, egg yolks and sugar together with an electric whisk.

5. Beat the egg whites until they are stiff and hold in firm peaks, fold this into the mascarpone mix, carefully.

6. Spread this over the raspberries in the dish.

7. Whip the cream into soft folds and spread this ontop of the mascarpone mix in the dish.

8. Sprinkle the remainder of the raspberries over the cream.

9. Wrap tightly in cling film and refrigerate overnight.

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