METHOD

1. To make the sugar syrup, heat a large non-stick frying pan over medium low heat. Add the caster sugar and water and cook for 4 minutes or until just thickened slightly. Add vanilla and stir to combine. Set aside to cool.
2. To make the mascarpone cream, place the mascarpone, cream and icing sugar in a bowl and whisk until soft peaks form. Remove 1/5th off the cream and refrigerate until required. Add the torn raspberries to the remaining mascarpone cream and gently fold through.
3. To assemble, line 2 x 21cm x 10cm loaf tin on both sides with non-stick baking paper+.
4. Trim the biscuits so they fit snugly into the prepared tin. Quickly and lightly dip both sides of the biscuits into the vanilla syrup and layer into the base of the prepared tins. Top with spoonfuls of the raspberry mascarpone mixture and 1/3 cup (115g) of lemon curd in each tin. Repeat with the dipped biscuit and mascarpone layers. Fold over the excess baking paper to enclose and refrigerate for 4 hours or up to 24 hours.
5. To serve, invert the tiramisus onto a serving plate or board. Spread a thin layer of the reserved mascarpone mixture over the sides of the tiramisus. Trim one end of the rounded biscuits so they have a flat base. Press the biscuits into the sides of the tiramisus. Top with raspberries and strawberries and dust with icing sugar. Slice into thick slices to serve. Serves 10

+ We used Glad to be Green® Compostable Brown Paper.

Photography: Con Poulos