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Raspberry Tiramisu | Recipe



After tempting you with the delights of Pâtisserie Angelica last week, I thought maybe I could inspire you into the kitchen to whip up some dessert. This Raspberry Tiramisú is one of the desserts I used to make at the restaurant during the early summer season, using the incredible bounty of raspberries that used to grow in our garden. Our bushes yielded so many that there were enough for us to eat while picking without holding back, and yet have still plenty to play with. Even my dog would go and nibble some from the lower branches that grew out through the fence. Of course, when I saw he was doing that and realized he loved raspberries, I picked some for him as well.




Different from the classic Tiramisú with coffee and eggs, this summery version is nevertheless glorious yet easy to make. Like its ancestor, it requires few ingredients, though it should go without saying (yet here I am saying it) that the better quality and the fresher the ingredients, the better the results. And you know me: no shortcuts!


One of the key ingredients in this recipe is Moscato wine, which is used in place of coffee to soak the ladyfingers. The bottle in the image below shows one of my favorite ones, called Nivole by producer Michele Chiarlo, in Piemonte, Italy. I used to have wines by Michele Chiarlo (among many others) on my wine list at the restaurant, and this Moscato is both creamy and fresh at the same time, fruity with notes of peach and white flowers, and it is not too sweet. You do not have to use the same one, but do try to find a good quality one, preferably from Italy.





yields about 4 portions

  • 200 gr (7 oz.) fresh organic raspberries + extra for decoration + extra for nibbling on while you cook 😉
  • 100 gr. (3.5 oz.) real Italian mascarpone, at room temperature
  • 80 gr. (2.8 oz.) sugar
  • 300 ml. (10 fl. oz./1.3 cups) whipping cream + 100 ml. (3.4 fl. oz.) for decoration
  • 2 egg whites
  • pinch salt
  • about 10-12 ladyfingers
  • about 150 ml. (5 fl. oz.) Moscato wine
  • 2 teaspoons powder sugar
  • fresh mint springs for decoration

You will also need: 4-5 glasses or dessert cups like the ones I used, or a small deep dish where to assemble the dessert. Unless, of course, you are multiplying the recipe, in which case you will need a big dish, or bowl.




STEP 1 – Blend half the raspberries and pass the puree through a fine sieve (to eliminate seeds) and into a bowl. Blend the puree with the sugar and mascarpone. Stir with a whisk or an electric mixer until well blended and creamy.


STEP 2 – In a chilled bowl, whip 300 ml. whipping cream and blend into the mascarpone & raspberry cream. In another bowl whip the egg whites with the pinch of salt until firm peaks form. Incorporate them into the raspberry cream using a spatula and gentle circular movements from up to down and around until smooth.




STEP 3 – Pour the Moscato in a low bowl or small baking dish. Cut the ladyfinger cookies to size as needed, soak them in the wine and place them at the bottom of the cups or bowl. Place 2-3 raspberries on top, then a nice layer of raspberry cream. If you are using single portion glasses like I did, use my images for reference. If you are assembling in a big dish, then the layer needs to be about 1 & 1/4 inch thick. Repeat the process starting with the soaked ladyfingers and create another layer. Continue until you have reached almost the top edge of the cups or dish, though for small cups, two layers will likely be enough. Cover and refrigerate for a minimum of 5 hours, better if overnight. By sitting several hours, the flavors of the dessert will combine and be enhanced.

This Moscato is so good that, if you are like me and have any left in the dish, you will probably want to slurp it up. Totally allowed!


STEP 4 – When you are about ready to serve, whip up the remaining 100 ml. of whipping cream with the 2 teaspoons of powder sugar. Using a pastry bag decorate the top of the tiramisú with tufts of cream, fresh raspberries, and sprigs of fresh mint. Serve with more of that refreshing and delightful Moscato wine, chilled, of course.




See! Told ya! Really easy! And as we move forward into the summer season, fresh and lusciously flavorful raspberries will be easily available. And before you ask, of course you can substitute with blackberries, or blueberries, or strawberries, or boysenberries, or whatever special colorful and sweet berries grow in your area. You can even mix the berries up, though I find that, once blended, you lose that specific flavor. But that is up to you.  I would love to know if you make this recipe and how you enjoy it, especially if you play with different types of berries. And do feel free to share this post with family and friends.


If you enjoyed this recipe, you might also enjoy these desserts:



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