Let’s enjoy the raspberries we love so much with an important recipe: tiramisu. Available all year round with seasonal fruits, this dessert is always a hit and a sensation on our tables, during a dinner with family or friends! For good reasons, it is very easy to make and never disappoints!
A place for dessert? Certainly, with this seasonal recipe: raspberry tiramisu.
It’s a reunion that would make more than one Italian cringe, but this recipe allows us to enjoy the tiramisu during the summer with hint of freshness brought by raspberry fresh. This dessert, ready in less than 30 minutes and then refrigerated for 24 to 48 hours, is a safe bet to prepare for a dinner with friends or family.
With the beautiful summer days, we also want to have a picnic. To take your tiramisu everywhere, instead of cooking it in a gratin dish or in verrines, came the preparation in resealable jarsas in the picture below!
Author’s Tips : It is best to cook it 48 hours before tasting it. Thus, the mascarpone mousse is not runny and holds together very well.
Raspberry tiramisu recipe
For 6 people
- 100 g brown sugar
- 1 bag of vanilla sugar
- 24 scoops of cookies
- 3 eggs (4 if small)
- 250 g mascarpone
- 500 g raspberries
At the bottom of a dish, arrange biscuits soaked in milk (this step is not mandatory, because they will absorb the juice from the raspberries).
Mash the raspberries with 30 g of sugar in a bowl with a fork or potato masher. Spread them on the biscuit base and refrigerate. Save a few whole for decoration.
Meanwhile, separate the yolks from the whites.
Beat the egg yolks with sugar and vanilla sugar until the mixture is white. Add the mascarpone with a whisk.
Beat the egg whites very stiff and carefully fold them into the previous mixture with a wooden spoon.
Pour the mixture over the raspberries.
Refrigerate 24 hours before serving, or even 48 hours.
To see the recipe in video
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