RASPBERRY 'TIRAMISU'
Steps:
- You will need an oval or rectangular dish approximately 35cm in diameter. Mix the wine and cassis. Dip the biscuits in this and lay them snugly in the dish. Pour over half of the remaining liquid. Scatter half of the raspberries over the sponges. Beat the mascarpone, the egg yolks and the sugar together with a hand-held electric whisk. Rinse the beaters, dry them thoroughly then beat the egg whites till they are stiff and hold in firm peaks. Carefully fold the egg whites into the mascarpone mixture, breaking up any lumps of egg white as you go. Spread all over the infused sponge fingers. Whip the cream, but only until it will sit in soft folds. If it will stand in peaks you have gone too far. Scatter over the remaining raspberries and cover tightly with kitchen film. Refrigerate overnight. The next day, scatter with rose petals should you wish, and serve.
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