3 bananas, peeled, thickly sliced
3 mangoes, peeled and sliced
1 fresh pineapple, peeled, chunked
4 Peaches, peeled and sliced
5 kiwi fruits, peeled and sliced
1 lemon, juice only
3 almond liqueur, such as Amaretto
For the mousse mixture
2 eggs, separated
3 caster sugar
250 whipped cream
3 almond liqueur
3 tbsp almond liqueur
400ml pineapple juice
12 Savoiardi biscuits
6 bars of flake chocolate, crushed
Combine all the fruit with the lemon juice and 3 tablespoons of the amaretto liqueur.
Leave to steep for about 20 minutes.
With an electric whisk, whip the egg yolks and sugar for about 3-5 minutes, until thick and pale.
Add the mascarpone cheese and beat until smooth.
Using a metal spoon, gently fold in the whipped cream.
In a separate bowl, beat the egg whites until at soft peak stage.
Fold in the egg whites into the cream mixture and add 3 tbsp of the almond liqueur, taking care not to loose the volume.
Mix the remaining 3 tablespoons of almond liqueur with the pineapple juice.
Dip each biscuit into this liquid for about 2 seconds on each side, and place a layer of soaked biscuits on the bottom of a deep serving bowl.
Place a layer of the marinated fruit on top and then spread over half of the cream mixture.
Add another layer of biscuits and repeat the process again.
Refrigerate for about 2 hours until firm - the longer it's left, the more the flavours will develop.
Just before serving, scatter the surface with crushed chocolate flakes.