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Recipe for :

Tiramisu alla Frutta

This recipe comes from Valentina Harris.Valentina is an authority on Italian food and food culture and a respected member of the International Association of Culinary Professionals. In 1984, Valentina published Perfect Pasta and has since gone on to publish many more books on Italian Cookery.

Valentina has featured regularly on TV and her latest cookery series for the Carlton Food Network, ‘Cucina Valentina’, is filmed in Tavernelle, Italy, where she rums her owm cooking school providing wonderful week long holidays where guests can relax and increase their culinary knowledge.


5 egg yolks
5 tablespoons caster sugar
1/2 teaspoon vanilla essence
6 tablespoons white rum
400 g/13 oz mascarpone cheese
500 g/1 lb ripe strawberries
3 egg whites, chilled
3 tablespoons whipped cream
10 hard amaretti biscuits, crumbled roughly about 25 boudoir biscuits or savoiardi or sponge fingers
200 ml/7 fl oz apple juice

  • Beat the egg yolks with a whisk until pale yellow and fluffy, gradually adding all the caster sugar as you beat.
  • Add the vanilla essence and one tablespoon of white rum.
  • Stir the mascarpone cheese with a fork to soften it as much as possible. Gently stir the mascarpone cheese into the egg yolk mixture.
  • Cut about a quarter of the strawberries into very small pieces and tip them and all their juice into the egg and mascarpone mixture.
  • Beat the egg whites until stiff, then fold in.
  • Do the same with the whipped cream.
  • Add about one third of the crumbled amaretti biscuits to the mixture, folding them in gently.
  • Mix the remaining rum with the apple juice.
  • Slice all the remaining strawberries and put a few to one side.
  • Dip some of the biscuits into the apple juice and rum mixture, just enough to cover the bottom of a pretty glass dish.
  • Arrange a layer of strawberries over the biscuits, then cover with a layer of the mascarpone cream
  • Repeat with another layer of soaked biscuits, more strawberries and more mascarpone cream.
  • Continue until the dish is filled with a final layer of mascarpone cream.
  • Finish off the dessert with the remaining amaretti biscuits and the reserved strawberries to cover the surface.
  • Chill for at least 5 hours, preferably overnight, before serving.

Serves 6

    Valentina Harris

© Valentina Harris