Raspberry Tiramisu is always delicious and very easy to make. A handful of raspberries are sprinkled over the coffee and brandy soaked sponge fingers and then hidden under a blanket of mascarpone cheese.
It's always best to make a Tiramisu the day before because it gives the flavours a chance to blend and get to know each other. The sponge fingers will have a chance to soften up too.
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| Finely grated dark chocolate is used instead of the usual dusting of cocoa powder. |
4 tablespoons very strong espresso coffee, 2 tablespoons brandy, 10 sponge fingers, 125g raspberries (either fresh or frozen), 175g mascarpone cheese, 2 separated eggs, 50g icing sugar, 25g finely grated plain chocolate
1. Mix together the coffee and brandy. Dip the sponge fingers into the liquid to coat. Arrange in a small dish. Pour over any liquid left in the dish. Sprinkle the raspberries over the soaked sponge fingers.
2. Whisk together the mascarpone, egg yolks and icing sugar until smooth.
3. Whisk the egg whites until stiff and glossy, fold into the mascarpone mixture.
4. Spoon over the sponge fingers. Finely grate the chocolate over the top. Chill to set.
