Berry tiramisu with red fruit – a lighter twist on classic tiramisu with beautiful berries. A lovely dessert for any occasion. Post sponsored by Splenda.
Today I am sharing the recipe for this delicious twist on one of my favourite desserts of all time – tiramisu. This berry tiramisu with red fruit is a pretty dessert which would be perfect for any occasion including today, which happens to be Valentines day!
It is also a bit lighter than the classic version, thanks to Splenda. Splenda Granulated replaces the sugar in the recipe, meaning that you get all of the sweetness without the extra calories that sugar usually brings. Just because you are trying to cut down on the sweet stuff it doesn’t mean that you have to miss out on the occasional treat. Splenda Granulated is a low calorie sweetener that is heat stable up to 232°C so is perfect for using in place of sugar in recipes, meaning that you can still enjoy your favourite bakes while being a little healthier too.
In this recipe, sponge fingers are layered up with berries and creamy mascarpone; making for an impressive dessert that looks, as well as tastes, great! Do bear in mind that it ideally needs to chill in the fridge overnight, so you will need to prepare it the day before serving; maybe for a belated Valentines Day celebration on Friday?
Berry Tiramisu With Red Fruit
- 12 sponge fingers
- 2 heaped Tbsp Splenda Granulated
- 3 eggs separated
- 250 g mascarpone cheese
- 250 g raspberries
- 250 g strawberries halved
- Break up the sponge fingers and set aside.
- Whisk together the Splenda Granulated, mascarpone and egg yolks.
- Using clean beaters in a spotlessly clean bowl, whisk the egg whites until they form stiff peaks then carefully fold them into the mascarpone mixture.
- Arrange a layer of sponge fingers in six glasses or jars; top with a layer of fruit, then a layer of mascarpone mixture. Repeat the layers then finish with a layer of fruit.
- Cover each glass with clingfilm and place in the fridge to chill for 12 hours before serving.
*Recipe and Image courtesy of Splenda.
This post is sponsored by Splenda. Thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.