All nutrition values are per serve.
- 2 eggs
- 155g (3/4 cup) caster sugar
- 1 x 250g ctn mascarpone
- 1 1/2 tablespoons boiling water
- 2 teaspoons powdered gelatine
- 12 savoiardi (sponge finger biscuits)
- 80ml (1/3 cup) Frangelico liqueur
- 300g fresh or frozen raspberries
- Fresh mixed berries, to serve
Line the base and side of a 20cm (base measurement) springform pan with plastic wrap, allowing the side to overhang.
Use an electric beater to whisk together the eggs and 100g (1/2 cup) of sugar in a heatproof bowl for 2 minutes. Place over a saucepan of simmering water (make sure the bowl doesn't touch the water) and whisk for 5 minutes or until thick and pale. Remove from heat and whisk for 2 minutes or until cool.
Combine the mascarpone and remaining sugar in a bowl. Add one quarter of the egg mixture and fold until just combined. Add remaining egg mixture and fold to combine. Place boiling water in a bowl and sprinkle with gelatine. Stir until gelatine dissolves. Add to mascarpone mixture and fold to combine.
Dip half the biscuits in Frangelico and arrange in the pan. Top with half the raspberries. Pour over half the mascarpone mixture. Repeat with remaining biscuits, Frangelico, raspberries and mascarpone mixture. Place in the fridge overnight to chill.
Place cake on a serving plate. Top with mixed berries to serve.