Quick Strawberry And Apricot Tiramisu - eggs

Method

• Separate the egg whites and yolks.
• Whisk the whites until stiff with a pinch of sugar.
• Set aside.
• Whisk the yolks with the caster sugar until the mixture becomes pale, thick and creamy.
• Split open the vanilla pod with a sharp knife, scoop out the seeds and add to the yolk mixture.
• Whisk in the mascarpone, then gently fold the whisked egg whites into the mascarpone mixture and set aside.
• Whizz a quarter of the strawberries, spoon into a wide shallow bowl, add the Kirsch and dilute with about the same amount of water to make a thin syrup.
• Quickly dip about half the sponge fingers into the syrup and arrange them in the bottom of a large bowl or deep glass dish.
• Spoon over half the mascarpone and egg mixture.
• Cover with a second layer of syrup-dipped sponge fingers (you may need to add a bit more Kirsch and water to the syrup).
• Spoon over the rest of the mascarpone cream.
• Chill for at least two hours.
• Stone and quarter the apricots.
• To finish, arrange the strawberries and apricots on top of the tiramisu and scatter over the hazelnuts.