Redcurrant tiramisu

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the redcurrants in a small saucepan with 11 tbsp of the sugar and 5 tbsp water. Simmer for 3-4 minutes until softened and syrupy. Stir in the Marsala and orange juice; set aside to cool.

Step 2

Line up 3 mixing bowls. Put the egg whites in the largest, add the yolks and mascarpone to the second and the whipping cream to the third. Using a handheld electric mixer, whisk the egg whites to soft peaks, then add 1 tbsp of the sugar and whisk to stiff peaks. Using the same beaters (no need to wash), whisk the cream to soft peaks. Add the remaining 3 tbsp sugar to the mascarpone and egg yolks and whisk for 2 minutes until smooth.

Step 3

Use a spatula to fold the whipped cream into the mascarpone, then gently fold the mascarpone into the egg whites; set aside.

Step 4

Dip 3-4 sponge fingers at a time into the redcurrant-marsala mixture, submerging for 6-8 seconds until saturated, then arrange in a single layer in the base of a 1-litre serving dish. Break up the sponge fingers to fill any gaps. Spoon half of the redcurrant mixture over the top, then a layer of the mascarpone mixture.

Step 5

Repeat the process once more for a total of six layers, finishing with the mascarpone. Chill for 2-24 hours, then decorate with a dusting of cocoa powder and extra redcurrants to serve,.