This tiramisu-type pud is normally made with coffee. I prefer this lighter version and the orange and strawberries make it a lovely summer pudding.
Serves 6
6 tablespoons freshly squeezed orange juice
3 tablespoons Grand Marnier
30 sponge fingers (preferably Pavesini biscuits available from most Italian delis)
6 eggs, separated
165 g (51/2 oz) caster sugar
3235 ml (11 fl oz) double cream
500 g (1 lb) mascarpone cheese
2 tablespoons vanilla extract
250 g (9 oz) strawberries, sliced
Method
1. Mix together the orange juice and Grand Marnier. Dip half the sponge fingers quickly in the mixture, do not allow to soak, then lay on the bottom of a square flat dish.
2. In a heatproof bowl over a pan of simmering water, whisk the egg yolks and caster sugar. Remove from the heat and beat until pale, doubled in volume and creamy.
3. In a separate bowl, whisk the egg whites until stiff. In a large bowl, beat the cream until thick. Fold the mascarpone into the cream, then fold in the egg whites and vanilla extract. Finally, fold in the egg yolk mixture.
4. Spread some of the creamy mixture over the soaked sponge fingers in the dish then add a layer of strawberries. Dip the remaining sponge fingers in the orange juice mixture. Continue layering the sponge fingers, creamy mixture and strawberries, ending with sponge fingers. Cover with cling film and chill for 2 hours.
5. Remove the cling film and then completely cover the top of the summer pudding with icing sugar and serve.
Zilli Know-How
Pavesini biscuits are light, sweet biscuits which melt in the mouth. They are made with flour, sugar and fresh eggs with no added fat and are only 8 calories each.
