These pretty little trifles are a summery deconstructed take on traditional tiramisu.
- Prep time 1 hour
- Total time 7 hours & 30 minutes
- Portion size 6 servings
Ingredients
Method
In blender, purée together 1 1/4 cups of the raspberries, the granulated sugar and lemon juice. In saucepan, bring raspberry mixture to boil over medium heat; cook, stirring, until mixture is reduced to 3/4 cup, about 5 minutes. Whisk cornstarch with 4 tsp water; stir into raspberry mixture. Bring to boil; cook, stirring, until thickened, about 1 minute. Transfer to bowl; cover and refrigerate until chilled, about 45 minutes. Stir in 2 tbsp of the amaretto. (Make-ahead: Cover and refrigerate for up to 1 week.)
In large bowl, beat together mascarpone, icing sugar and almond extract until fluffy. In separate bowl, beat whipping cream until stiff peaks form. Fold whipped cream into mascarpone mixture.
In each of six 1-cup glasses, evenly divide ladyfingers, remaining amaretto, raspberry mixture and mascarpone cream; repeat layers. Top with remaining raspberries. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 1 day.)
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 51 mg
- Sugars 44 g
- Protein 7 g
- Calories 465
- Total fat 24 g
- Potassium 76 mg
- Cholesterol 83 mg
- Saturated fat 15 g
- Total carbohydrate 53 g
%RDI
- Iron 3
- Folate 2
- Calcium 10
- Vitamin A 10
- Vitamin C 10
