Ingredients for 6 servings
- 6 glasses
- 12 ladyfinger biscuits
- 500 g (17.75 oz) raspberries
- 250 g (8.75 oz) mascarpone
- 4 eggs
- 5 tablespoons caster sugar
Recipe: Raspberry Tiramisu
Prep
15 min
Total
15 min
Servings
6 serv.
Step-by-step directions
in each glass, put two ladyfinger biscuits cut into pieces
reduce 450 g (16 oz) raspberries to a puree and add 2 tablespoons sugar
pour this raspberry puree into the glasses over the ladyfinger biscuits
crack the eggs
separate the whites from the yolks
mix the yolks with 2 tablespoons sugar, then incorporate the mascarpone by stirring
beat the whites until stiff peaks form by adding 1 tablespoon sugar
add the whites to the mascarpone-egg yolks-sugar mixture
put this preparation in the glasses, above the raspberry puree
refrigerate for 2 hours
when serving your tiramisu, arrange 3-4 raspberries on top to decorate
all that's left is to enjoy!!
Chef Patrick's Comment
Excellent recipe, more of a raspberry mousse than Tiramisu because without coffee there is no Tiramisu (smiles) what's great is that you can also make this recipe in winter with frozen fruit.
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