Give the traditional coffee-based tiramisu a colourful twist. It’s fresh, fruity, creamy yet light and very delicious. The perfect make-ahead dessert to bring sunshine to dinner parties!
150g Streamline Less Sugar Strawberry Jam 200g strawberries, hulled and cut into quarters 150g raspberries 150g blueberries 3 tbsp Cointreau 300g light soft cheese 1 tsp vanilla extract 2 tbsp semi skimmed milk 10 savioarde sponge fingers
1 Place the jam and 4 tbsp of water in a pan and heat gently stirring until jam is dissolved. Add the strawberries, raspberries and blueberries and heat gently until fruit is beginning to release its juices. Stir in Cointreau and remove from the heat and allow to cool. 2 Beat together the cream cheese, vanilla extract and milk until smooth and thickened. 3 Cut the fingers in half and place three pieces in the base of 4 tall glasses, cutting biscuits to fit. Spoon over a third of the fruit mixture. Spread over half the cream cheese mixture. Top with the remaining biscuits, third of the remaining fruits and juices and then remaining cream cheese mixture. Top with remaining fruit mixture. Chill for 6 hours.