Berry and Almond Tiramisu

• 85 g raspberry jelly crystals
• 1 cup boiling water
• 12 cup cold water
• 50 ml Frangelico
• 3 eggs
• 13 cup caster sugar
• 250 g mascarpone cheese
• 300 ml thickened cream
• 24 Savoiardi cookies (Sponge finger)
• 1 cup berries
• 125 g almonds

1. Combine jelly crystals and boiling water in a heatproof bowl.
2. Stir until jelly has dissolved.
3. Stir in cold water and Frangelico.
4. Refrigerate for 20 minutes.
5. Using a non stick skillet or fry pan toast almonds over a medium heat tossing often, until they are a light brown colour.
6. Using an electric mixer, beat egg yolks and sugar until pale.
7. Gently fold in mascarpone and cream.
8. In a separate bowl, beat egg whites to stiff peaks.
9. Gently fold into cream mixture.
10. Using half the biscuits, dip, 1 at a time, into jelly mixture.
11. Arrange over the base of a serving dish.
12. Cover biscuits with 1/3 of the cream mixture.
13. Top with berries and sprinkle on half of the nuts.
14. Sprfead another 1/3 of the cream mixture over the nuts.
15. Dip remaining biscuits, 1 at a time into jelly mixture.
16. Place over cream mixture.
17. Cover with remaining cream mixture, sprinkle with remaining nuts.
18. Cover with plastic wrap and refrigerate for 6 hours or overnight if time permits.
19. NOTE: Frangelico is a hazelnut liqueur, you can substitute with orange juice if you prefer.

raspberry jelly crystals, boiling water, cold water, frangelico, eggs, caster sugar, mascarpone cheese, cream, savoiardi cookies, berries, almonds

Taken from www.food.com/recipe/berry-and-almond-tiramisu-351773 (may not work)