Raspberry Tiramisu

A great Italian dessert in a very seasonal variety. Raspberries on the market are generally available and in combination with a delicate cheese and coffee aroma, they create an explosive mixture that breaks every woman’s knees, but not just one guy.

100 g sugar

400 g raspberries

100 ml raspberry liqueur

1 vanilla pod

8 tbsp amaretto
0.5 kg mascarpone (80% fat)

6 yolks

200 ml strong coffee

100 ml thick cream 36%

1 pack of sponge cakes

30 g white chocolate chips

30 g cocoa

At the beginning we make a big strong coffee and preferably a triple expresso. We will not drink it and soak the biscuits in it …

Beat yolks with sugar until smooth and fluffy. We add vanilla and then mascarpone cheese and cream. Grate it all into a fluffy mass setting the robot at fairly high speed. Put the whipped mass in a cool place.

Pour raspberry liqueur into the coffee.

Tiramisu is easiest to make in a large mold but we can also use dessert cups.
So we put a tablespoon of our cheese mass on the bottom of the mold or cups and put a layer of biscuits on it. Cookies should be soaked in coffee with liqueur beforehand. We literally dip the sponge cake for a second and then put it on the mascarpone mousse. Spread another layer of mass on biscuits and place raspberries on it. We make such layers classically – three. Sprinkle it gently with cocoa and white chocolate chips land on top. Raspberries should be at the top and for contrast we decorate the whole with lemon balm leaves. Leave Tiramisu in a cool place and preferably in the fridge for a minimum of one hour. The dessert is ready. Perfect for July weather.

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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