Special Raspberry Tiramisu

    Special Raspberry Tiramisu


    40 people made this

    This is a twist on the classic Italian dessert using fresh or frozen raspberries and Grand Marnier. Delicious!

    Serves: 6 

    • 500g fresh or frozen raspberries
    • 6 tablespoons white sugar
    • 1 cup (220g) white sugar
    • 1/3 cup hot water
    • 1/4 cup Grand Marnier
    • 1/2 cup cold water
    • 4 egg yolks
    • 6 tablespoons white sugar
    • 500g mascarpone cheese
    • 4 egg whites
    • 6 tablespoons white sugar
    • 1/2 teaspoon vanilla essence
    • 375g sponge fingers
    • 125g grated dark chocolate
    • 3 tablespoons sliced almonds, toasted

    Preparation:45min  ›  Extra time:8hours chilling  ›  Ready in:8hours45min 

    1. In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
    2. Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. Mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar and vanilla, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
    3. Brush sponge fingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 20x30cm glass baking dish. Spoon raspberries evenly over sponge fingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic and refrigerate overnight.

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