Raspberry tiramisu
Who doesn't love raspberries? Sweet and sour raspberry tiramisu, just the right twist on a classic tiramisu. Ready in 15 minutes. Want a bite?
Recipe raspberry tiramisu
Ingredients
Share this recipe via:
This is what you need
Made by Véronique
Published at 2015-10-11, this recipe is for 6 persons and takes 15 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-11-12
Preparation - 10 minutes
Unfreeze the raspberries and use the 'juice' for dipping in the ladyfingers later on. Combine the raspberry juice with 1 tablespoon of white caster sugar and the lemon juice in the small bowl and set aside.
Use a whisk to create a smooth mixture of the mascarpone, egg yolks and 3 remaining tablespoons of white caster sugar. whip up the egg whites until they form stiff peaks.
Combine the mascarpone mixture with the whipped egg whites until the mix is smooth.
Making the raspberry tiramisu - 5 minutes + waiting time
Dip half of the ladyfingers in the mixture one by one, we choose to dip only one side so the ladyfingers wouldn't become too mushy. Divide them on the bottom of an oven dish.
Use a fork to mash the frozen raspberries and then divide the frozen raspberries onto the ladyfingers. Divide half of the mascarpone mixture over the ladyfingers and raspberries.
Dip the other half of the ladyfingers in the raspberry and lemon juice mix and create a new layer. Divide the rest of the mascarpone mix over the oven dish and top it off with the fresh raspberries.
Cover with cling film and refrigerate for at least 4 hours, but preferably overnight until the mascarpone is set.
What do you think of this?
2 ratingsWhat about these delicious recipes?
Would you like to leave a comment?
Your email address will not be published. Required fields are marked with *
