Raspberry Tiramisu

Adding raspberry puree to the mascarpone layers makes for a scrumptious twist on an old favorite. Sweet summer indulgences.

Method

1. Puree and strain raspberries.

2. In a bowl mix the puree and mascarpone and set aside.

3. In a different bowl, beat the heavy cream, sugar and almond extract until soft peaks form.

4. Stir one-third of the whipped cream into mascarpone mixture. Than in 2 part, fold the remaining whipped cream into mascarpone mixture.

5. Place the with half the sponge fingers in a pan.

6. In the hot water, stir to combine espresso powder and cocoa.

7. Brush half the espresso mixture onto the sponge fingres.

8. Spread half the mascarpone mixture over the sponge fingers. Repeat layering.

6. Chill at least 4 hours.

Ingredients

Instant Espresso Powder 3 Tbsp.
Sponge Fingers 1 Packet
Almond Extract 1 Tsp.
Heavy Cream 1½ Cup
Sugar 1 Cup
Mascarpone Cream Cheese 1 Pound
Raspberries 4 Cups
Unsweetened Cocoa 3 Tsp.
Hot Water 2 Cups

Hints 'n' Tips

Comments

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hello nice recipy ... may i suggest kahluah to brush on the fingers of sponge and in the layering process .. instead of the coffee
i tried this at the weekend and it was great!
I added grated choc to the top - yummy
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