Chocolate recipes
45 minutes
Tiramisu-style zuppa Inglese
Almond-and-raspberry tart
10 to 12
Easy
30 minutes, plus 24 hours’ chilling time
45 minutes
Ingredients
-
For the base:
- 15–20 g butter, melted
- 100 g Amaretti biscuits, crushed For the filling, beat:
- 5 free-range eggs
- 240 g sugar
- 750 g cream cheese (at room temperature)
- 2 T Amaretto liqueur For the topping:
- 320 g raspberries
- 2 T Amaretto liqueur
- 2 cups thick sour cream
- 50 g sugar
- 30–40 g flaked almonds, toasted, to garnish
- mint leaves, to garnish
- edible flowers, to garnish
Method
- Preheat the oven to 160°C.
- Grease a 28 cm springform cake tin and line the base with baking paper. Grease the paper very well. Mix the butter and Amaretti biscuits and press into the tin.
- Pour the filling over the base and bake for 35 minutes, or until set. Allow to cool.
- To make the topping, mix the raspberries with the liqueur, reserving a few raspberries to garnish. Mix the sour cream and sugar by hand and spoon over the raspberries. Spread onto the topping and bake at 100°C for 10 minutes. Allow to cool, then cover and chill for 24 hours.
- To serve, sprinkle with the toasted almonds and garnish with the reserved raspberries, mint and flowers.