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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.
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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.
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