A foodie family's diary of travel, food, and photos

Raspberry Tiramisu

June 9th, 2012 | Posted by Ruby in Dessert
My local fruit & veg stall had Raspberries on sale this week and since we’re slap bang in the middle of  raspberry season it reminded
me that it’s been ages since I made a Raspberry TIramisu.  So I picked up a couple of punnets along with the veggies.
Not being a big fan of the regular coffee flavoured tiramisu I invented (or so I thought) this alternative that I have been making for many years now.  It was only when I moved to Paris in 2010  that I discovered this was a regular feature on a number of French restaurant menus.  Nevertheless, it’s a great dinner part dessert option and can be as boozy and decadent as you fancy.
Although tiramisu is quite a rich dessert the slight tartness of the raspberries off-sets this richness rather well.  And of course the bright red/pink layers in the dessert look sooo appealing.
If you can find Italian ladyfinger biscuits these are definitely preferable as they’re flatter and give a better biscuit to mascarpone ratio.
Recipe for Raspberry Tiramisu


  • 3 egg yolks
  • 2 egg whites
  • 1 cup white castor sugar
  • 2 teaspoons vanilla extract
  • 1 carton mascarpone cheese
  • 1/2 cup double thick fresh cream
  • ladyfingers (probably about 24 but could use less depending on size of serving dish)
  • 1 1/2 cups Raspberry juice (not too thick because the biscuits need to be able to absorb this liquid) add sugar to sweeten if necessary
  • 1/4 cup raspberry liqueur (or more if you like)
  • punnet of raspberries for garnishing
  • white chocolate


  1. In a medium bowl over gentle heat, beat yolks with sugar and vanilla until smooth and very pale. Don’t let the egg cook, just warm through
  2. Fold mascarpone and cream into yolk mixture. Set aside to cool.
  3. When cool fold in whipped egg whites
  4. Warm Raspberry juice slightly (makes it easier for biscuits to absorb liquid)
  5. Dip ladyfingers briefly in raspberry juice and liqueur mixture and arrange 1 layer of them in the bottom of a flat serving dish (should be deep enough to have 2 layers of biscuits) about 8 inch X 5 inch maybe a bit smaller.
  6. Spread half the mascarpone mixture over the ladyfingers.
  7. Repeat with remaining biscuits and mascarpone.
  8. Garnish with fresh raspberries and cover and chill 2-3 hours.
  9. Grate white chocolate over top just before serving.
To make Raspberry juice
  1. Liquidise 1 punnet(basket) of raspberries
  2. Push through strainer to remove most of the seeds
  3. Add about 50ml warm water

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