Fruittamisu

Method

1. Combine all the fruit with the lemon juice and 3 tablespoons of the amaretto liqueur. Leave to steep for about 20 minutes.

2. With an electric whisk, whip the egg yolks and sugar for about 3-5 minutes, until thick and pale.

3. Add the mascarpone cheese and beat until smooth.

4. Using a metal spoon, gently fold in the whipped cream.

5. In a separate bowl, beat the egg whites until at soft peak stage.

6. Fold in the egg whites into the cream mixture and add 3 tbsp of the almond liqueur, taking care not to loose the volume.

7. Mix the remaining 3 tablespoons of almond liqueur with the pineapple juice. Dip each biscuit into this liquid for about 2 seconds on each side, and place a layer of soaked biscuits on the bottom of a deep serving bowl.

8. Place a layer of the marinated fruit on top and then spread over half of the cream mixture.

9. Add another layer of biscuits and repeat the process again. Refrigerate for about 2 hours until firm - the longer it's left, the more the flavours will develop. Just before serving, scatter the surface with crushed chocolate flakes.

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Ingredients

3 bananas, peeled, thickly sliced
3 mangoes, peeled and sliced
1 fresh pineapple, peeled, chunked
4 Peaches, peeled and sliced
5 kiwi fruits, peeled and sliced
1 lemon, juice only
3 almond liqueur, such as Amaretto

For the mousse mixture

2 Eggs, separated
3 caster sugar
250 Mascarpone
250 whipped cream
3 almond liqueur

For layering

3 tbsp almond liqueur
400ml pineapple juice
12 Savoiardi biscuits
6 bars of flake chocolate, crushed

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