Easy Raspberry Tiramisu
We’re starting the Italian-themed week on Not Enough Cinnamon with a popular recipe from the archive: an easy raspberry tiramisu!
Oh raspberries, how I love you! Seriously, they must be one of my favorite fruits ever, along with cherries and bananas. Oh and maybe strawberries too. It’s too hard to choose. How many times have I said on this blog that a fruit was my favorite? Too many I suppose. But really, raspberries are so delicate, sweet with just a bit of bitter… the perfect fruit if you ask me! And I also like the fact that they’re hairy, it’s funny. And I like funny things that people usually don’t find funny at all. Apparently the hairy thing protects them from being damaged by insects. Which makes me think that, if I had a garden, I would grow:
2. Basil – again. I think that’s actually a whole basil field I’d need. A garden isn’t large enough. (Pestoooo anyone?)
3. Raspberries. Because, remember, they’re protected against insects. So I suppose it doesn’t require a lot of work. (Yes, I’m totally lazy)
And then I’d plant a cherry tree. But that’s a different story.
So this tiramisu is perfect because…there’s raspberry in it. And it’s very easy to make. Like pretty much every recipe on this blog. Plus you’re probably tired of the traditional coffee tiramisu, right? I guess it’s not the first time you’ve seen this one either, but hey, that’s already a good change in my opinion.
Let’s see, what your favorite fruit? Yes, you can only pick one! 😉
Easy Raspberry Tiramisu
- 2 EXTRA FRESH large eggs white and yolk divided.
- 1/4 cup + 1 tbsp sugar
- 8 oz / 230g mascarpone
- the juice of one lemon
- 12 lady fingers
- 1 lb raspberries fresh or frozen
In a large bowl, whisk egg yolks with sugar. Add mascarpone and 1 tablespoon lemon juice. Mix well.
In another bowl, beat the egg whites until stiff and gently add them to the mascarpone mixture.
In a small bowl, mix remaining lemon juice, 1 tablespoon sugar and 2 tablespoons warm water. Brush ladyfingers with this syrup and cut them into 3-4 pieces.
In 6 serving glasses, arrange a layer of ladyfingers, a layer of raspberries, a layer of mascarpone and repeat, ending with a layer of mascarpone.
Keep refrigerated for at least 3 hours. Garnish with fresh raspberries when ready to serve.
I forgot to add the second layer of ladyfingers on the pics... whoops! Don't do like me 😉