Raspberry Tiramisu
Ingredients
Raspberry Sauce
frozen raspberries (frozen)
500 g
powdered sugar
100 g
water
80 ml
lemon (zest, juice)
1 piece
lime (zest, juice)
1 piece
Cream Layer
egg yolks
5 piece
granulated sugar
90 g
mascarpone cheese
750 g
vanilla extract
15 ml
Base
ladyfinger cookies
24 piece
Instructions
Prepare raspberry sauce
Cook frozen raspberries with powdered sugar, water, citrus zest and juice until thickened.
Blend raspberry sauce
Transfer cooked raspberry mixture to blender and blend until very smooth.
Make mascarpone cream
Whip egg yolks with sugar until light and fluffy, then add mascarpone and vanilla extract and continue whipping until smooth.
Assemble first layer
Dip ladyfingers in raspberry sauce and arrange in baking dish, spread half of mascarpone cream, drizzle half of remaining raspberry sauce.
Assemble final layer
Add second layer of dipped ladyfingers, remaining mascarpone cream, and top with remaining raspberry sauce. Smooth the surface.
Chill and serve
Refrigerate for 3 hours. Garnish with fresh raspberries before serving.
Original recipe
Storage
Best consumed within 2 days. Keep covered to prevent drying out.
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