INGREDIENTS

15 mn and 6 hours minimum before serving – no cooking

5 eggs

20 biscuits à la cuiller

70 g sugar

500 g mascarpone

5 peaches

500 g of raspberries

20 cl warm water

5 cl grenadine or red fruit sirop

PREPARATION

Mix the water with the sirop in a deep bowl.

Dip each biscuit quickly into the liquid and cover the bottom of a 20/30cm attractive rectangular dish.

Cut the peaches into pieces and arrange over the biscuit with the raspberries. Any kind of fruit may be used, fresh or canned but it must be well-drained. Avoid frozen fruit as it makes too much liquid.

Separate the yolks from the egg whites and beat the latter until stiff and firm. With the aid of a whisk, mix the mascarpone, the yolks and the sugar. Fold in the egg whites. Pour the mixture over the biscuits and fruit. Place the Tiramisu in the fridge for at least 6 hours. Serve directly from the dish. The decoration will be even better with a handful of sliced almonds sautéed in a pan over a high flame (with no fat) for two minutes, or just sprinkle cocoa.

You can’t go wrong!