Zena's Raspberry Tiramisu
In this fresh and fruity take on the Italian classic, coffee and chocolate are swapped for fresh raspberries, layered between vanilla mascarpone and raspberry-infused sponge fingers. This summery, no-bake dessert is so easy to make and can be prepared in advance, making it the perfect dessert for your next summer party.
For the raspberry juice:350g fresh raspberries2 tbsp white caster sugar½ lemon, juiced
For the cream mixture:1 large egg120g white caster sugar350g mascarpone350ml double cream1 tsp vanilla extractFor the tiramisu:600g fresh raspberries2 x 175g packet of sponge fingers
Method:1. For the raspberry juice: Place the raspberries, sugar, lemon juice and 150ml water ina blender and blitz until smooth. Transfer to a bowl and set aside.2. For the cream mixture: Crack the egg into a large mixing bowl and whisk with ahand mixer on medium speed for 1 minute, or until pale yellow and frothy.3. Add the sugar, mascarpone, double cream and vanilla extract and whisk onmedium speed for 3 to 4 minutes, or until the mixture reaches the consistency ofthickly whipped cream.4. For the tiramisu: Working one at a time, dip the sponge fingers into the raspberryjuice, turning for a few seconds until they are well coated. Cover the base of a23cm square tin (loose base if you want to remove the tiramisu from the tin) with asingle layer of soaked sponge fingers.5. Spread 4 tbsp of the raspberry juice over the sponge fingers - this will ensurethat they do not dry out.6. Top the soaked sponge fingers with half of the cream mixture, spreading it out intoan even layer.7. Top the cream layer with half of the raspberries, arranged in a single layer.
8. Repeat with another layer of soaked sponge fingers, 4 tbsp raspberry juice and theremaining cream mixture. Cover with cling film and refrigerate for at least 8 hours orovernight.9. Once set, remove from the tin and top the tiramisu with the remaining raspberries. Serve and enjoy!