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Raspberry Tiramisu

  • Preparation Time20 mins
  • Serves8
  • DifficultyEasy
220g seedless raspberry jam
6 tbsp orange liqueur (recommended
500g mascarpone cheese, at room temperature
220ml double cream
55g sugar
1 tsp pure vanilla essence
28 soft sponge fingers or 2 (340g) pound cakes, cut into 7.5 by 2.5 by 3 3/4-cm pieces
3 punnets fresh raspberries
Icing sugar, for serving
1) Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

2) Combine the mascarpone and remaining two tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir quarter of the whipped cream into the mascarpone mixture to lighten.

3) Fold the remaining whipped cream into the mascarpone mixture.

4) Line the bottom of a 32.5 by 22.5 by 5-cm glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least three hours or overnight.

5) Dust with the icing sugar and serve.

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