Recipe Category: Desserts
Classic tiramisu with a raspberry twist!
|Preparation Time:||30 minutes (plus 30 min refrigeration time)|
- 1 1/2 cups hot espresso coffee
- 1/4 cup caster sugar
- 1/4 cup marsala
- 2 eggs, separated
- 2 tablespoons caster sugar, extra
- 250g mascarpone
- 250g savoiardi sponge finger biscuits
- 100g dark chocolate
- 1 punnet raspberries
Combine coffee and sugar until dissolved, allow to cool and mix in marsala. Beat egg whites until stiff peaks form, gradually beat in extra caster sugar until dissolved and then beat in egg yolks until well combined. Fold in mascarpone. Dip half the sponge finger biscuits into the coffee syrup until lightly soaked and use to line the base and sides of a serving dish. Pour half the mascarpone mixture on top and use a vegetable peeler to grate half the chocolate on top. Dot with half the raspberries. Repeat the layers of biscuits, cream, chocolate and raspberries. Refrigerate for at least 30 minutes before serving.
This recipe doubles beautifully if you want to serve it for a celebration - as per the one shown in the image above.
Recipe Type: Celebration