Raspberry Tiramisu
Nigel Slater’s deeply chilled, fruity, creamy, boozy summer take on tiramisu — sponge fingers soaked in orange juice and fino sherry, layered with mashed raspberries and mascarpone, finished with whipped cream and more fresh berries.
Source
Recipe Info
Servings: 6-8
Prep: 20m
Total: overnight
Ingredients
- 175g sponge fingers
- 200ml orange juice
- 60ml fino sherry
- 250g raspberries - mashed
- 3 eggs - separated
- 4 tbsp sugar
- 500g mascarpone
- A few drops of vanilla extract
- 250ml double cream
- 150-200g raspberries - to decorate
Instructions
- Place the sponge fingers in a serving dish (a 5cm-deep dish measuring 24cm x 16cm works well), breaking them up and squeezing them into the gaps where necessary so the base of the dish is covered. Stir the orange juice and fino sherry together, then spoon evenly over the sponge fingers. Cover the dish and set aside for 30 mins.
- Using a fork, mash 250g of raspberries to a thick purée, then spoon over the sponge fingers.
- Put the egg yolks in the bowl of an electric mixer and the whites in a large mixing bowl. Add the sugar to the yolks and beat until thick and creamy with the whisk attachment, then blend in the mascarpone and a few drops of vanilla extract. Stop the mixer.
- Beat the egg whites until thick and foamy, almost stiff. Now fold them, using a large metal spoon, into the mascarpone mixture until incorporated. Take care to make certain there is no egg white visible, but be careful not to overmix.
- Spread the mascarpone mixture on top of the crushed raspberries and sponge fingers, cover the dish again and leave in the fridge for at least a couple of hours, preferably overnight.
- When ready to serve, whip the double cream and spread over the top. Decorate with the remaining raspberries.
You can eat this tiramisu within an hour or two of making it, but it is far better if you give it an overnight stay in the fridge before adding the final top layer of cream and extra fruit. The longer the sponge has to soften with the fruit and boozy juice, and the layers have to combine, the better.