Simple and quick raspberry tiramisu

Ingredients

• 500 g raspberries
• 32 lady fingers
• 50 ml raspberry syrup
• 200 ml water
• 250 g mascarpone
• 100 g sugar
• 2 eggs
• flaked almonds

Materials

• Large dish (30x20 cm)

Preparation

• Mix the raspberry syrup with water and dip the lady fingers face down for a few seconds.
• Arrange the soaked lady fingers on the bottom of the dish.
  
• Separate the egg whites from the yolks. Mix the yolks with sugar until creamy. Add the mascarpone and mix well.
• Whisk the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture.
  
• Spread half of the mixture over the soaked lady fingers, then add half of the raspberries on top.
• Add another layer of soaked lady fingers, then pour the remaining cream on top and spread it evenly.
  
• Sprinkle the cream with grilled flaked almonds, then arrange the remaining raspberries beautifully on top of the tiramisu. Refrigerate for at least 4 hours.
• And there you have it, your raspberry tiramisu is ready!
  

Observations

For an egg-free tiramisu: replace the 2 eggs with 200 ml of liquid cream (30% fat) and whip it with the mascarpone until you have a whipped cream.

Attributes

Questions

Photos of members who cooked this recipe

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