Tiramisù con lamponi (Raspberry Tiramisù)
What a luxurious dessert. Invented in Venice, tiramisu means 'pick me up'. The original recipe is made with espresso and Marsala, but I have added my own delicious twist by introducing raspberries and orange. It's equally tasty made with strawberries. Serves eight to 10.
You will need
300g raspberry jam
75ml plus 4 tbsps Marsala, sherry or Cointreau
150ml orange juice
475g mascarpone, room temperature
375ml chilled whipping cream
60g caster sugar
1 tsp vanilla extract
52 savoiardi biscuits (approx)
600g raspberries, divided
1 Whisk the jam, 75ml of Marsala and the orange juice together. Set aside. Place the mascarpone and two tablespoons of Marsala in a large bowl. Fold, just to blend, and set aside.
2 Beat the cream, sugar, vanilla and the remaining two tablespoons of Marsala in another large bowl until soft peaks form.
3 Stir a quarter of the whipped cream mixture into the mascarpone mixture to loosen it, then gently fold in the remaining whipped cream.
4 Spread some of the jam mixture in the bottom of a 32cm x 22cm x 12cm serving dish (or use individual glasses). Arrange enough savoiardi biscuits over the jam mixture to cover the bottom of the dish. Spoon more of the jam mixture over the savoiardi, then spread some of the mascarpone mixture over the top. Arrange some raspberries over the mascarpone mixture. Repeat the layering with the remaining savoiardi, jam mixture and mascarpone mixture.
5 Cover with clingfilm and chill for at least eight hours or overnight. Arrange the leftover raspberries over the tiramisù and serve.
Tip: If possible, it's best to prepare this a day ahead so all of the elements can meld and the savoiardi can soften fully. Also, ladyfingers can be used instead of savoiardi, but they are less effective in soaking up the lovely juices.