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English Summer Tiramisu

Course Dessert
Cuisine British
Prep Time 30 minutes
Servings 6

Ingredients

  • 6 sponge finger biscuits
  • 2 Raspberry and cranberry teabags
  • 1 tin ambrosia custard
  • 227 ml double cream
  • 250 g mascarpone cheese
  • 12 tbsp apple sauce
  • 100 ml elderflower cordial
  • apple crisps for decoration

Instructions

  1. brew 250ml of tea using the two teabags. Leave to stew for some time.

  2. in the bottom of each of 6 dessert glasses, break up a sponge finger and pour a tablespoon of the tea over. Leave for a few minutes to soak.

  3. spoon a tablespoon of apple sauce over the soaked biscuit in each glass. Give the glass a bit of a jiggle to spread the apple sauce out a bit.

  4. Mix together the cream, custard, mascarpone and elderflower cordial until well mixed and not lumpy.

  5. Spoon some of the custard mix over the apple sauce, and again give it a jiggle to spread it out.

  6. Repeat the same layering in each glass: a broken sponge finger biscuit soaked in a tablespoon of tea, a tablespoon of apple sauce then custard mix.

  7. leave in the fridge to chill for at least 30 mins (for as long as you need)

  8. Decorate with the apple crisps before serving.