Raspberry tiramisu

Raspberry tiramisu

A no bake dessert that is soooo light, perfect for the warmer season! Instead of dipping the lady fingers in coffee, I used raspberry juice! The key here is to not overdipped the lady fingers or they will get soggy and gross. I hate it.

To make it prettier, I made some whipped cream that I piped on top of the tiramisu, added a few fresh raspberry to make it look good. It was soooo good, like eating a cloud basically. It's not a very sweet dessert which is fine by me because I don't really like overly sweet treats!

Raspberry tiramisu (serves 6) :

For the tiramisu :

  • 26 lady fingers
  • 4 egg yolks
  • 1/4 cup (60ml) full fat heavy cream
  • 1/2 cup (70g) sugar
  • 450g mascarpone
  • 1/4 tsp salt
  • 15cl raspberry juice
  • fresh raspberries

For the whipped cream :

  • 30cl whipping cream
  • 20g icing sugar

All ingredients must be really cold to prep the mascarpone cream.

In a cold bowl, add mascarpone, cream, yolks, sugar and salt. Beat with a mixer for 1 minute and 30 seconds. Set it in the fridge.

Dip the lady fingers quickly in raspberry juice, a few seconds at most or they will be too soaked.

In a 8x8 pan, add a layer of dipped lady fingers, then add half of the mascarpone cream, then a second layer of lady fingers and the remaining mascarpone.

Smooth it out with a spatula.

Let the tiramisu set in the fridge for 3 to 4 hours.

Before serving, put the whipping cream in a cold bowl and use a cold whisky and cold cream. Beat for a few minutes until you get a dense whipped cream.

Add it to a piping bag and pipe it on top of the mascarpone cream.

Add a few fresh raspberries.