Raspberry Tiramisu is always delicious and very easy to make. A handful of raspberries are sprinkled over the coffee and brandy soaked sponge fingers and then hidden under a blanket of mascarpone cheese.
It’s always best to make a Tiramisu the day before because it gives the flavours a chance to blend and get to know each other. The sponge fingers will have a chance to soften up too.
Serves: 4
4 tablespoons very strong espresso coffee, 2 tablespoons brandy, 10 sponge fingers, 125g raspberries (either fresh or frozen), 175g mascarpone cheese, 2 separated eggs, 50g icing sugar, 25g finely grated plain chocolate
- Mix together the coffee and brandy. Dip the sponge fingers into the liquid to coat. Arrange in a small dish. Pour over any liquid left in the dish. Sprinkle the raspberries over the soaked sponge fingers.
- Whisk together the mascarpone, egg yolks and icing sugar until smooth.
- Whisk the egg whites until stiff and glossy, fold into the mascarpone mixture.
- Spoon over the sponge fingers. Finely grate the chocolate over the top. Chill to set.
