Raspberry-Frangelico Tiramisu Cake

(This one is from Kek. She found it in the December 2006 issue of Good Taste.)

2 eggs
¾ cup caster sugar
8 oz mascarpone
1 ½ tbs boiling water
2 tsp powdered gelatine
12 savoiardi sponge fingers (I used more than 12, it depends on their size)
1/3 cup Frangelico liqueur
10oz fresh or frozen raspberries
Whipped cream
Fresh mixed berries


Line a 8-inch springform pan with cling wrap, allowing the sides to overhang.

Whisk eggs and ½ a cup of the sugar in a heatproof bowl with an electric beater for 2 mins. Place over a saucepan of simmering water and whisk for 5 mins or until thick and pale. Remove from heat and whisk for 2 minutes or until cool.

Combine mascarpone and remaining sugar in a bowl. Add ¼ of the egg mixture and fold until just combined. Add remaining eg mixture and fold to combine. Place boiling water in a small bowl and sprinkle with gelatine. Stir until gelatine dissolves, add to mascarpone mixture and fold to combine.

Dip half the sponge fingers in Frangelico and arrange in the pan. Top with the raspberries, then pour half the mascarpone mixture over. Repeat with remaining biscuits, Frangelico, and mascarpone mixture. Place in the fridge overnight to chill.

Place cake on a serving platter, top with whipped cream (the cream is optional, but it covers any uneven bits) and mixed berries.