Quick Strawberry And Apricot Tiramisu

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 fresh eggs
• 1 pinch sugar
• 100 g caster sugar
• 1 vanilla pod
• 250 g mascarpone
• 350 g strawberries
• 3 tablespoons kirsch
• 30 sponge cake fingers
• 4 ripe apricots
• 2 tablespoons coarsely chopped hazelnuts

Recipe

• 1 separate the egg whites and yolks.
• 2 whisk the whites until stiff with a pinch of sugar.
• 3 set aside.
• 4 whisk the yolks with the caster sugar until the mixture becomes pale, thick and creamy.
• 5 split open the vanilla pod with a sharp knife, scoop out the seeds and add to the yolk mixture.
• 6 whisk in the mascarpone, then gently fold the whisked egg whites into the mascarpone mixture and set aside.
• 7 whizz a quarter of the strawberries, spoon into a wide shallow bowl, add the kirsch and dilute with about the same amount of water to make a thin syrup.
• 8 quickly dip about half the sponge fingers into the syrup and arrange them in the bottom of a large bowl or deep glass dish.
• 9 spoon over half the mascarpone and egg mixture.
• 10 cover with a second layer of syrup-dipped sponge fingers (you may need to add a bit more kirsch and water to the syrup).
• 11 spoon over the rest of the mascarpone cream.
• 12 chill for at least two hours.
• 13 stone and quarter the apricots.
• 14 to finish, arrange the strawberries and apricots on top of the tiramisu and scatter over the hazelnuts.