Raspberry Tiramisu

5 from 5 votes

A summer take on an Italian classic Tiramisu

Prep Time20

Cook Time10

Chilling time2

Course: Dessert

Cuisine: British, Italian

Keyword: mascarpone, raspberry

Servings:

Calories: 688kcal

Author: Fiona Maclean

Put 35ml cold tap water and the sugar into a saucepan. Bring to the boil and continue to cook until the mixture starts to caramelize.
Take the pan off the heat and using a small wire whisk, beat as hard as you can, as if you are making fudge, till you have a crystalised mixture.
Spread this onto a piece of baking parchment and break all the little bits off the whisk then allow to cool completely before breaking it up into little pieces so you have a chocolate fudge crunch. This can be kept in an airtight container in the freezer for up to 1 month.

Put 200g of the raspberries in a small saucepan with the icing sugar and one tablespoon of whisky liqueur. Reserve the remaining raspberries to garnish.
Heat gently till the raspberries start to go squidgy and all the icing sugar is dissolved.
Put in the fridge to chill.
Whip the fresh cream till it forms stiff peaks
Beat the egg yolks and one tablespoon of whisky liqueur into the marscapone.
Now fold the mascapone mixture gently into the fresh cream
Take the sponge fingers and break up into the remaining whisky liqueur
Spread the sponge finger mixture over the base of a pretty serving dish. You'll need something around 15cm square by 3cm deep
Now add the raspberry mixture in one layer
Top with the mascarpone cream mixture
Put in the fridge and leave to chill for at least 2 hours.
Just before serving, top the raspberry tiramisu with chocolate crunch and stud with raspberries and sprigs of fresh mint