The BBC Good Food logo
Raspberry tiramisu

Raspberry tiramisu

A star rating of 4.8 out of 5.16 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 8

Quick and simple to make, this raspberry tiramisu is perfect as an indulgent summer centrepiece

Nutrition: per serving
HighlightNutrientUnit
kcal843
fat55g
saturates33g
carbs71g
sugars54g
fibre2g
protein11g
low insalt0.64g
Advertisement

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 raspberry
  • icing sugar , to dust

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    Dust the tiramisu with icing sugar just before serving in big bowls.

Recipe from Good Food magazine, May 2011

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.16 ratings
Advertisement
Advertisement
Advertisement

Sponsored content