Tiramisu recipe with raspberries
Raspberry Tiramisu - a quick and delicious dessert, perfect for any occasion Preparation time: 30 minutes Cooling time: 4 hours Total: 4 hours 30 minutes Number of servings: 6 Discover a unique version of the classic tiramisu, enriched with fresh raspberries! This quick and simple dessert is ideal for lovers of creamy sweets and fruits. The raspberries add a touch of freshness and vibrant color, turning each serving into an unforgettable visual and taste experience. Let's get started! Ingredients: - 250 g of fresh (or frozen) raspberries - 100 g of sugar - 3 large eggs - 250 g of mascarpone - 200 ml of heavy cream (35% fat) - 1 package of savoiardi biscuits (about 200 g) - 100 ml of strong, cooled coffee - 2-3 tablespoons of raspberry liqueur (optional) - Cocoa powder for decoration Preparation: 1. Preparing the raspberry puree: Start by washing the raspberries well. Place the raspberries in a food processor with the sugar. Blend until you get a smooth puree. If desired, you can strain the mixture through a sieve to remove the seeds, but this step is optional. Transfer the puree to a container and let it chill in the fridge for about 30 minutes. 2. Separating the eggs: Separate the egg whites from the yolks. Make sure the bowls are clean and free of any fat; otherwise, the egg whites will not whip well. 3. Whipping the egg whites: In a bowl, beat the egg whites with an electric mixer until you get a firm foam. This step is essential to give the dessert an airy texture. 4. Whipping the yolks: In another bowl, beat the yolks together with the mascarpone until you achieve a homogeneous and creamy mixture. You can also add a splash of vanilla for extra flavor. 5. Combining the mixtures: Gently fold the whipped egg whites into the mascarpone mixture using a spatula. It is important to do this with delicate up-and-down movements to avoid deflating the foam. 6. Preparing the biscuits: In a bowl, combine the cooled coffee with the raspberry liqueur, if you choose to use it. Quickly dip the savoiardi biscuits in the coffee mixture, ensuring they do not become too soft. 7. Assembling the tiramisu: In a serving dish (or individual portions), layer the soaked biscuits. Top with a layer of mascarpone cream, followed by a layer of raspberry puree. Repeat the process until you finish the ingredients, ensuring that the last layer is cream. 8. Chilling: Cover the tiramisu with plastic wrap and let it chill in the fridge for at least 4 hours, ideally overnight. This chilling time is crucial for the flavors to develop and meld. 9. Serving: Before serving, sprinkle cocoa powder on top using a fine sieve for an elegant look. You can decorate with a few fresh raspberries for a more appealing appearance. Practical tips: - Use fresh raspberries for an intense flavor and pleasant texture, but frozen raspberries can also work well. Make sure to thaw and drain any excess water before using. - If you don’t have raspberry liqueur, you can use another fruit liqueur or simply skip this step. - Experiment with other fruits, such as strawberries or blueberries, to create different variations of this classic dessert. Enjoy every spoonful of this raspberry tiramisu and indulge in a sweet moment, perfect for impressing guests or treating yourself. Bon appétit!
Preparation
Mix the raspberries with sugar using a food processor. Place the mixture in the refrigerator. Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with mascarpone and the remaining sugar. Gently fold in the beaten egg whites. Dilute the syrup with a little water or alcohol. Briefly soak the ladyfingers in the syrup. Assemble the tiramisu as follows: - first layer of biscuits - second layer of cream - third layer of raspberries. Enjoy your meal! The Raspberry Tiramisu recipe was suggested by irina.d on the recipe forum. You can find other tiramisu recipes here: Original Tiramisu, Tiramisu Cake (with fruits), Tiramisu Dessert.
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