Raspberry tiramisù
Chef:
Catherine Fulvio
Prep:
30 mins
What a luxurious dessert. Invented in Venice, tiramisù means ‘pick me up’. The original recipe is made with espresso and Marsala, but I have my own delicious twist by introducing raspberries and orange. It’s equally tasty made with strawberries.
300g raspberry jam
75ml plus 4 tbsp Marsala or sherry
150ml orange juice
475g mascarpone, at room temperature
375ml chilled whipping cream
60g caster sugar
1 tsp vanilla extract
52 savoiardi biscuits (approx.)
600g raspberries, divided
Whisk the jam, 75ml Marsala and the orange juice together. Set aside.
Place the mascarpone cheese and 2 tbsp Marsala in a large bowl. Fold just to blend and set aside.
Beat the cream, sugar, vanilla and the remaining 2 tbsp Marsala in another large bowl until soft peaks form.
Stir a quarter of the whipped cream mixture into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream.
Spread some of the jam mixture in the bottom of a 32cm x 22cm x 12cm serving dish (or you can use individual glasses). Arrange enough savoiardi over the jam mixture to cover the bottom of the dish. Spoon more of the jam mixture over the savoiardi, then spread some of the mascarpone mixture over. Arrange some raspberries over the mascarpone mixture.
Repeat the layering with the remaining savoiardi, jam mixture, mascarpone mixture and raspberries. Cover with cling film and chill for at least 8 hours or overnight. Arrange any leftover raspberries over the tiramisù and serve.
Preparation Time
30 minutes
Main ingredients
Dairy, Fruit, Alcohol
Recipe Type
Dessert, Entertaining
Cuisine
Italian
Special Info
Nut free, Egg free
Level of Difficulty
Easy
If possible, it’s best to prepare this a day ahead so all the elements can meld and the savoiardi can soften fully. Ladyfingers can be used instead of savoiardi, but they are less effective in soaking up the lovely juices
