Raspberry tiramisù

Prep: 30 mins

What a luxurious dessert. Invented in Venice, tiramisù means ‘pick me up’. The original recipe is made with espresso and Marsala, but I have my own delicious twist by introducing raspberries and orange. It’s equally tasty made with strawberries.

300g raspberry jam

75ml plus 4 tbsp Marsala or sherry

150ml orange juice

475g mascarpone, at room temperature

375ml chilled whipping cream

60g caster sugar

1 tsp vanilla extract

52 savoiardi biscuits (approx.)

600g raspberries, divided

Whisk the jam, 75ml Marsala and the orange juice together. Set aside.

Place the mascarpone cheese and 2 tbsp Marsala in a large bowl. Fold just to blend and set aside.

Beat the cream, sugar, vanilla and the remaining 2 tbsp Marsala in another large bowl until soft peaks form.

Stir a quarter of the whipped cream mixture into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream.

Spread some of the jam mixture in the bottom of a 32cm x 22cm x 12cm serving dish (or you can use individual glasses). Arrange enough savoiardi over the jam mixture to cover the bottom of the dish. Spoon more of the jam mixture over the savoiardi, then spread some of the mascarpone mixture over. Arrange some raspberries over the mascarpone mixture.

Repeat the layering with the remaining savoiardi, jam mixture, mascarpone mixture and raspberries. Cover with cling film and chill for at least 8 hours or overnight. Arrange any leftover raspberries over the tiramisù and serve.

Preparation Time
30 minutes

Main ingredients
Dairy, Fruit, Alcohol

Recipe Type
Dessert, Entertaining

Cuisine
Italian

Special Info
Nut free, Egg free

Level of Difficulty
Easy

If possible, it’s best to prepare this a day ahead so all the elements can meld and the savoiardi can soften fully. Ladyfingers can be used instead of savoiardi, but they are less effective in soaking up the lovely juices