Raspberry & orange tiramisu
- 2 x 250g pots mascarpone
- 500g pot Asda Chosen by you British Fresh Custard
- 300g raspberries
- 4 tbsp Cointreau
- 6 tbsp orange juice
- 26-28 sponge fingers
- 1 level tbsp cocoa, sieved
Put the mascarpone in a bowl and stir to soften. Gradually whisk in the custard until smooth. Spread one third of the mixture in the base of a 20cm x 26cm, 4cm deep dish. Scatter on half of the raspberries.
Mix the Cointreau and orange juice together and dip in half the sponge fingers for a few seconds. Arrange them neatly in the dish. Cover with another third of the mascarpone and the remaining raspberries.
Dip the rest of the sponge fingers as before and arrange on top. Cover with the last of the mascarpone.
Chill for at least 2 hours. Dust the surface with the cocoa before serving.