Tiramisu using our Avonmore Fresh Custard
1 Beat the custard and Mascarpone together until combined.
2 Combine all the ingredients for the raspberry syrup in a small saucepan over a medium-low heat, stirring occasionally, until the berries are soft and syrupy. Leave to cool slightly, then strain the syrup through a mesh sieve to remove any seeds.
3 Dip the sponge fingers into the raspberry sauce and layer into the bottom of a small glass trifle dish. Spoon over a layer of the Mascarpone mixture, then top with some fresh raspberries.
4 Continue layering, ending with the fresh berries and the lemon zest. Refrigerate until needed and serve chilled.