Raspberry Tiramisu


When it comes to desserts I have great difficulty in sticking to the same recipe all the time. I need to experiment with other ingredients, change the method or sequence… some go straight in the bin, others are more successful. To change from chocolate desserts I came up with a fruit version of Tiramisu which Marina, my granddaughter calls “Children’s Tiramisu”. When making it for Marina I skip the alcohol and use whatever seasonal fresh fruits are available, so it can vary - strawberries, blueberries, raspberries or peach are my favourites. I also lighten up the cream mixture by using half mascarpone and half full fat yoghurt. To soak the lady fingers I use freshly squeezed orange juice. It comes out very light and fresh. It’s also a great do-ahead dessert that you can make as single portions or in a bigger plate. The recipe below contains Grand Marnier - skip it when making it for children. I use a squeeze bottle to pour the fruit coulis, it makes it easier to make the designs. These photos are from the Tiramisu Marina asked me for her birthday party!

What you will need

24 lady fingers (I prefer the soft ones)

1 cup marcarpone (250ml)

1 cup full fat plain thick yoghurt (250ml)

4 eggs seperated - room temperature

4 tablespoons fine sugar

2 tablespoons Grand Marnier (skip this when making for children)

1 1/2 cups freshly squeezed orange juice

1/2 cup fresh raspberries for garnish

2 cups Raspberries fresh

2 tablespoons sugar

3 tablespoons freshly squeezed orange juice


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