I usually make this in the summertime when we have loads of soft fruit; although I often think that the imported winter raspberries are nearly as good, so it’s become a year-round favourite of ours.
I love this dessert served really, really cold – if I’m lucky enough to have any leftovers (rarely!) I may be found having a spoonful straight from the fridge early the next morning!
It is such a simple thing to do, adding some soft fruit to a Tiramisu mix, but the difference is amazing. Obviously, when you don’t have raspberries, the tiramisu stands by itself. It is still one of my dinner party guest all-time favourites.
- 2 large bowls
- electric beater
- large lasagne dish or similar. Mine is about 20x20cm
- wooden spoon
- 3 large eggs separated
- 1 tub of Mascarpone cheese (250g)
- 30-40g dark high cocoa solid chocolate, finely chopped or grated
- 250mls very strong coffee or espresso, with 2 generous tablespoons of rum or brandy added
- 1 packet of ‘lady-finger’ biscuits
- 6oz caster sugar
- A punnet of raspberries
- Put the eggs yolks and sugar into one bowl, and the egg whites into the other.
- Beat the eggs whites with the electric beater until stiff
- Then beat the yolks and sugar together until light and fluffy (if you do the egg white first, you don’t have to clean the beaters later on – that called lazy-woman cooking!)
- Add the Mascarpone into the egg yolk mixture, beat in well until no lumps remain, then add the egg whites and fold together until fully combined, using gentle movements to avoid losing too much air.
- Pour the coffee/rum mixture into a shallow dish
- Dip the ladyfingers, briefly into the coffee. Turn them over quickly, and remove to the serving dish.
- It’s quite important that the biscuits should not be soaked right through, as this leaves a puddle of coffee at the bottom of the dish. Also, if they get too wet, they will fall apart, so dunk them quickly on both sides, and remove them almost immediately.
- Continue with the ladyfingers until you have used up half the packet, and there is a single layer over the bottom of the dish
- Put half the Mascarpone mixture over the biscuits in an even layer
- Sprinkle over 2/3rds of the raspberries
- Sprinkle over most of the chocolate
- Dunk the remaining biscuits, and layer up, finishing with the last of the Mascarpone mixture on top.
- Sprinkle over the last of the chocolate
- Cover with cling film and refrigerate overnight, or for as long as you can.
- When you’re ready to serve, remove the cling film, and decorate with a few more raspberries if you like – I personally like that element of surprise when my guests discover the raspberries..
- Don’t forget that this dessert contains raw eggs, so be careful with expectant Mums and people who are immune suppressed.
- If you don’t want to use fresh eggs (trust me, there is absolutely no egg taste) I would suggest using a couple of tubs of top quality ready-made custard – the end result won’t be as light, but it will taste almost the same.
- Always use the best and freshest eggs that you can find.
- I use reduced-fat Mascarpone with no visible reduction in the quality of this dessert.