How to make raspberry tiramisu
This is a simple version of tiramisu – no multiple layers of sponge – and I’ve been intending to make it for years. I adore the combination of raspberries and chocolate. It’s pretty boozy, but what’s wrong with that?
Most people are more likely to have crème de cassis than crème de framboise; you can use either, and you can use any berry and apple juice mix (some are a blend of apple, rhubarb and raspberry), but it must be pure juice, not “juice drink”.
Ingredients
- 125ml apple and raspberry juice, or similar
- 75ml white rum
- 55ml crème de cassis or crème de framboise
- 200g sponge fingers
- 375g raspberries
- 15g cocoa powder, plus extra to decorate if you like
- 3 eggs
- 4½ tbsp caster sugar
- 450g mascarpone, beaten with a wooden spoon to loosen
- 250ml double cream
- ½ tsp vanilla extract
- approx 2 tbsp icing sugar, sifted, added to taste
- grated dark or milk chocolate (or you can use more cocoa powder), to decorate
Method
Mix together 125ml apple and raspberry juice, 75ml white rum and 55ml crème de cassis or crème de framboise.
Lay 200g sponge fingers in the base of a dish (about 18x32x5½cm). It has to be completely covered, so break the fingers into pieces if necessary to fill in any gaps.
Spoon or gradually pour over the liquid. Cover this with cling film and put in the fridge for 30 minutes.
Lightly crush 375g raspberries and spread them over the sponge fingers. Sift 5g of the cocoa powder on top. Cover and return to the fridge.
Separate 3 eggs, putting the yolks in one bowl and the whites in another. Be very careful to keep the whites perfectly separate – if any little bits of yolk go into the whites they won’t whisk up.
Put the yolks into the bowl of an electric stand mixer, or into a large bowl if beating by hand. Add 4½ tbsp caster sugar and beat until the mixture is thick and creamy.
Beat in 450g mascarpone a bit at a time.
Whisk the egg whites until they’re firm. You should be able to hold the bowl upside down without the whites dropping out.
Using a large metal spoon, carefully fold the egg whites into the mascarpone mixture until you can’t see them, but without knocking the air out.
Spoon this mixture on top of the raspberries. Cover the dish and put it in the fridge. It’s best to leave it overnight – a bit like a trifle, it improves.
The next day, sift the remaining 10g cocoa powder over the top.
Just before serving, beat 250ml double cream in a bowl with ½ tsp vanilla extract and icing sugar to taste. Spread this on top.
Sprinkle some grated chocolate or sifted cocoa powder over the cream and serve.