1. Separate the egg whites and yolks. 2. Whisk the whites until stiff with a pinch of sugar. 3. Set aside. 4. Whisk the yolks with the caster sugar until the mixture becomes pale, thick and creamy. 5. Split open the vanilla pod with a sharp knife, scoop out the seeds and add to the yolk mixture. 6. Whisk in the mascarpone, then gently fold the whisked egg whites into the mascarpone mixture and set aside. 7. Whizz a quarter of the strawberries, spoon into a wide shallow bowl, add the Kirsch and dilute with about the same amount of water to make a thin syrup. 8. Quickly dip about half the sponge fingers into the syrup and arrange them in the bottom of a large bowl or deep glass dish. 9. Spoon over half the mascarpone and egg mixture. 10. Cover with a second layer of syrup-dipped sponge fingers (you may need to add a bit more Kirsch and water to the syrup). 11. Spoon over the rest of the mascarpone cream. 12. Chill for at least two hours. 13. Stone and quarter the apricots. 14. To finish, arrange the strawberries and apricots on top of the tiramisu and scatter over the hazelnuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
