A twist on a traditional tiramisu. Summer fruits gently cooked in a raspberry caramel and layered with mascarpone cheese, chopped pistachios and sponge fingers.
Prepare the fruits: cut the peach in half, remove the stone and then cut the fruit into 8 pieces. Remove the stalks from the strawberries and cut them in half.
Finely chop the pistachios.
Add 25g of caster sugar to the double cream and whisk until thick. Fold in the mascarpone cheese.
Put the remaining caster sugar into a pan and melt over a medium heat until you have a caramel. Add the raspberry liqueur, the peaches and the strawberries. Cook for a couple of minutes until the fruits begin to soften and then remove from the heat.
Break the sponge fingers in half.
To assemble the dish: place 2 pieces of sponge finger in the base of each serving glass. Spoon on some of the fruits and add a drizzle of syrup. Sprinkle on some chopped pistachios. Spoon on half of the cream and then add another layer of the sponge fingers. Spoon on more of the fruits and syrup and another sprinkle of pistachios. Top with the cream mixture and finish the tiramisu with any remaining fruits. Add a final sprinkle of pistachios and serve immediately.
«Replace the peaches and strawberries with any seasonal fruits. Ripe plums or apricots would work very well as an alternative.»