1. Combine jelly crystals and boiling water in a heatproof bowl. Stir until jelly has dissolved. Stir in cold water and Frangelico. Refrigerate for 20 minutes. 2. Using a non stick skillet or fry pan toast almonds over a medium heat tossing often, until they are a light brown colour. 3. Using an electric mixer, beat egg yolks and sugar until pale. Gently fold in mascarpone and cream. 4. In a separate bowl, beat egg whites to stiff peaks. Gently fold into cream mixture. 5. Using half the biscuits, dip, 1 at a time, into jelly mixture. Arrange over the base of a serving dish. Cover biscuits with 1/3 of the cream mixture. Top with berries and sprinkle on half of the nuts. 6. Sprfead another 1/3 of the cream mixture over the nuts. Dip remaining biscuits, 1 at a time into jelly mixture. Place over cream mixture. Cover with remaining cream mixture, sprinkle with remaining nuts. Cover with plastic wrap and refrigerate for 6 hours or overnight if time permits. 7. NOTE: Frangelico is a hazelnut liqueur, you can substitute with orange juice if you prefer. ---------------------------------------------------------------------------
Nutrition
Ingredients
