One of my favourite desserts is Raspberry Tiramisu, the recipe of which comes from Donna Hay's 'The Instant Cook' book. It is so simple, yet so yummy, that it is difficult to refuse a second helping. A perfect dessert for almost any occasion!
1 3/4 cups of cream
1 cup of dessert wine (I use Port)
600g defrosted frozen raspberries
1 pkt sponge finger biscuits (10-20 biscuits, depending on the size)
Place the cream in a bowl and whisk until soft peaks form. Fold through the mascarpone and set aside. Place the dessert wine into a shallow dish. Quickly dip both sides of half of the biscuits into the dessert wine and place them in a single layer in the base of a 10 cup (2.5L) serving dish (such as a lasagna dish). Distribute half of the raspberries over the biscuits followed by half of the cream mixture. Dip the remaining biscuits into the wine and place on top of the cream layer. Distribute the remaining raspberries over the biscuits and spread over the remaining cream mixture. Refrigerate for at least 1 hour before serving, although best made the day before. Serves 8-10.