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
Ingredients
- 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
Directions
- 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
- Fold mascarpone and cream into yolk mixture. Set aside to cool.
- When cool fold in whipped egg whites
- Warm Raspberry juice slightly (makes it easier for biscuits to absorb liquid)
- 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.
- Spread half the mascarpone mixture over the ladyfingers.
- Repeat with remaining biscuits and mascarpone.
- Garnish with fresh raspberries and cover and chill 2-3 hours.
- Grate white chocolate over top just before serving.
.
To make Raspberry juice
- Liquidise 1 punnet(basket) of raspberries
- Push through strainer to remove most of the seeds
- Add about 50ml warm water
