AT A GLANCE
|01||Combine moscato, orange peel and sugar in a pan over medium heat, stir until sugar dissolves (2-3 minutes). Bring to the boil, remove from heat, squeeze excess water from gelatine and add to pan. Stir until gelatine dissolves, then set aside until cool and just starting to set (2-3 hours).|
|02||For orange syrup, combine juice and sugar in a pan over a medium heat, stir until sugar dissolves (2-3 minutes). Bring to the boil, remove from heat, add Galliano and set aside to cool.|
|03||For mascarpone cream, whisk yolks and half the sugar in an electric mixer until pale and fluffy (8-10 minutes). Fold in mascarpone and brandy and set aside. In a separate bowl, whisk eggwhites and a pinch of salt together until soft peaks form. Gradually add remaining sugar and whisk until thick and glossy, fold into mascarpone mixture and refrigerate until required.|
|04||Scatter half the raspberries in the base of a large bowl or 4 small bowls, pour over half the jelly mixture and refrigerate until set (20-30 minutes). Spread over half mascarpone cream mixture and top with a layer of sponge, trimming to fit bowls. Drizzle sponge with orange syrup, repeat layers, finishing with a layer of mascarpone cream. Chill for at least 2 hours and scatter with extra raspberries before serving.|
Bananas, blackcurrants, cherries, gooseberries, loganberries, lychees, mangoes, oranges, passionfruit, pineapples, rambutans, redcurrants, strawberries.
Asparagus, avocados, beans, capsicum, celery, chokos, cucumbers, lettuce, onions, peas, radish, squash, sweetcorn, tomatoes, zucchini, zucchini flowers.
Abalone, blue swimmer crab, flathead, flounder, kingfish, salmon, prawns, snapper, squid, Sydney rock oysters, tuna, whiting.