Michela Chiappa’s raspberry tiramisu
If you’re looking for a light, bright showstopping delight to enjoy in blissful sunshine - Michela has just the thing. Quick, simple and easy to make, her raspberry tiramisu will have everyone fighting for a taste.
Raspberry tiramisu
Serves 8
Ingredients
100g sponge fingers, crumbled finely
300g raspberries, washed
5 tablespoons icing sugar (about 65g), plus extra to taste
50ml Marsala or cranberry juice
3 medium free-range eggs, separated
3 tablespoons white caster sugar (about 50g)
250g tub mascarpone
250g tub ricotta
100g hard amaretti biscuits, crushed finely
75g flaked almonds toasted
Method
1. Place the sponge fingers into the bottom of a 1.5-2 litre serving bowl or into 8 individual 250ml ramekins.
2. Mix the raspberries, icing sugar and Marsala, if using, or cranberry juice in a food processor. Add some more icing sugar if the raspberries still taste sharp.
3. Pour the raspberry mix over the sponge fingers.
4. Separate the eggs into two bowls.Whisk the egg whites until stiff peaks form.
5. Beat the egg yolks with caster sugar until pale, creamy and light. Then mix in the mascarpone and ricotta, before carefully folding in the egg whites.
6. Spoon half of the filling on top of the raspberry base.
7. Sprinkle over the amaretti biscuits, then top with the final half of the cream filling.
8. Finish with the toasted almonds flakes and place into the fridge to set for at least 1-2 hours.