Raspberry Tiramisu
A bright, creamy, and berry-forward twist on the Italian classic, featuring a luscious Marsala-raspberry soak and a velvety Zabaglione base for the perfect summer showstopper.
Ingredients
- 6 egg yolks
- 175 g caster sugar
- 300 ml double cream
- 500 g mascarpone
- 1 tbsp vanilla extract
- 150 ml marsala or sweet wine
- 24 sponge fingers
- 350 g raspberry
- icing sugar to dust
Instructions
Zabaglione Base (Bain-marie)
- Set a heatproof bowl over a pan of gently simmering water, ensuring the bowl does not touch the water. Add the egg yolks and caster sugar, whisking constantly until the mixture turns very pale, glossy, and doubles in volume.
- Lift the bowl off the heat and continue whisking for another minute until it cools down to ensure a silky texture.
Mascarpone Cream (Whip and Fold)
- In a separate bowl, beat the double cream, mascarpone, and vanilla extract until thick and creamy, ensuring it is stable enough to hold its shape.
- Gently fold the mascarpone mixture into the cooled yolk base in small additions using a calm scoop and turn technique to preserve the airiness.
Double-Berry Coulis Soak and Assembly
- Blend approximately one third of the raspberries into a coulis and strain to remove seeds. Stir this coulis into the Marsala or sweet wine.
- Dip half the sponge fingers into the soaking liquid for exactly one second each, then line the bottom of your dish. Spoon over half the cream and scatter most of the remaining raspberries.
Final Layer and Chill
- Repeat the layering process with the remaining soaked sponge fingers and the rest of the cream, then dot the top with the final raspberries. Cover and chill for at least 2 hours.
- Just before serving, dust generously with icing sugar.
Notes
Safety Tip: Whisking the egg yolks and sugar over a bain-marie until they reach a thick ribbon stage helps temper the eggs for a safer, more stable dessert base.
Storage Tip: Store the tiramisu tightly covered in the refrigerator for up to 3 days. The texture often improves and slices cleaner on the second day.
Pro Tip: Avoid using frozen raspberries for the internal layers as they release excess moisture. Use fresh, dry berries to maintain the integrity of the mascarpone cream.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 6gFat: 22gSaturated Fat: 14gCholesterol: 165mgSodium: 55mgPotassium: 190mgFiber: 4gSugar: 35gVitamin A: 12IUVitamin C: 15mgCalcium: 85mgIron: 1.1mg
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