Raspberry Tiramisu
This delightful Tiramisu recipe combines layers of boozy sponge fingers, velvety mascarpone cream, and fresh raspberries for a luscious and indulgent dessert. The creamy filling is rich with the flavors of vanilla and marsala, creating a balanced and satisfying treat. Perfect for special occasions or when you just want to treat yourself to a little taste of Italy.
— Constant Cookbook
Ingredients
- 6 egg yolks
- 175g caster sugar
- 300ml pot double cream
- 2 x 250g tubs mascarpone
- 1 tbsp vanilla extract
- 150ml marsala or sweet wine
- 24 sponge fingers
- 350g raspberries
- icing sugar , to dust
Instructions
- Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for another 1 min until cool.
- In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
- Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hrs.
- Dust the tiramisu with icing sugar just before serving in big bowls.
Cook Time
10M
Prep Time
PT25M
Yield
Serves 6
Nutrition
- Calories: 843 calories
- Fat Content: 55 grams fat
- Saturated Fat Content: 33 grams saturated fat
- Carbohydrate Content: 71 grams carbohydrates
- Sugar Content: 54 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.64 milligram of sodium
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