Raspberry tiramisu
SERVES 6 6 egg yolks 175g caster sugar 300ml pot double cream 500g mascarpone 1 tbsp vanilla extract 24 sponge fingers 150ml marsala or sweet wine 350g raspberries icing sugar , to dust
Cassie Best
1 Put the egg yolks and sugar into a heatproof bowl , set over a pan of simmering water . Whisk until pale , creamy and doubled in volume . Remove from the heat and whisk for 1 min until cool . 2 In another bowl beat the cream , mascarpone and vanilla extract until combined , thick and creamy . Fold or very gently whisk this mixture into the creamy yolks . 3 Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish . Pour over half of the creamy mixture , then top with most of the raspberries . Repeat the layers , then finish by dotting over the remaining raspberries . Cover and chill for at least 2 hrs . 4 Dust the tiramisu with icing sugar just before serving in big bowls .
AS SEEN ON THE
Italian Kitchen
# bbcgoodfoodshow 103