Raspberry Tiramisu
A raspberry take on the classic Italian coffee dessert, with coffee liqueur and creamy layers woven together—ideal as a dinner finale.
Ingredients
Espresso (chilled)
100 ml
Tia Maria or Kahlúa coffee liqueur
75 ml
Sponge fingers (ladyfingers)
75 g
Dark chocolate (grated)
25 g
Fresh raspberries
150 g
Large free-range egg yolks
2
Caster sugar
40 g
Mascarpone cheese
200 g
2% Greek yogurt
5 tbsp
Instructions
1
Assemble the base
Mix the coffee and coffee liqueur in a bowl. Break the sponge fingers in half, dip them into the coffee mixture, then place them in the bottom of small ramekins; use 2-3 biscuits per ramekin. Sprinkle with half the grated chocolate and top with half the raspberries.
2
Make the mascarpone filling
Using an electric whisk, beat the egg yolks and sugar for 5 minutes. Gradually add the mascarpone cheese and whisk until smooth. Fold in the Greek yogurt. Spoon the mascarpone mixture over the raspberries and refrigerate overnight.
3
Decorate and serve
Just before serving, top with the remaining raspberries and sprinkle with the remaining chocolate.
