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Raspberry tiramisu
Raspberry tiramisu Raspberry tiramisu

Raspberry tiramisu

Preparation 25 minutes | refrigeration: 4 hours
Cooking time none
Servings 8 to 10


  • 32 ladyfingers
  • 500 ml (2 cups) raspberries (more for garnish)

Raspberry sauce:

  • 500 ml (2 cups) raspberries
  • 60 ml (1/4 cup) sugar
  • Juice of 1 lemon
  • 30 ml (2 tbsp) orange liqueur, optional (Triple Sec or Grand Marnier)


  • 4 eggs, yolks and whites separated, room temperature
  • 125 ml (1/2 cup) sugar
  • 450 g (1 lb) mascarpone*, room temperature


  1. Raspberry sauce: Toss ingredients in a blender or food processor and purée.
  2. Transfer to a bowl. Set aside.
  3. Cream: In a bowl, beat egg yolks with half the sugar. Add cheese and whip until cream forms.
  4. In another bowl, beat egg whites with the remaining sugar until firm peaks form. Delicately fold into the cream-cheese mixture. Set aside.
  5. Soak ladyfingers in the raspberry sauce for a few seconds then place them in a glass serving dish.
  6. Cover with half the cream.
  7. Spread half the whole raspberries over the cream.
  8. Repeat steps 6 and 7.
  9. Refrigerate at least 4 hours or overnight.
  10. Garnish with fresh raspberries on top before serving.

* To keep cost down, substitute mascarpone for ricotta cheese.

Availability in stores