Raspberry Tiramisu recipe

Preparation Time: 2 hours

A light, fresh take on a tiramisu using sponge fingers and mascarpone cream and raspberries in place of the coffee, this recipe is perfect for entertaining or for a light summer pud.


  • 24 sponge fingers
  • 6 large egg yolks
  • 300ml double cream
  • 500g mascarpone
  • 175g caster sugar
  • 1 tbsp. vanilla extract
  • 150ml marsala or 150ml raspberry liqueur if you can get it
  • 350g raspberries
  • Icing sugar


  1. Whisk egg yolks and caster sugar together in a heatproof bowl over a pan of barely simmering water - making sure the water doesn't touch the bowl - until pale and double in volume. Take off the heat then whisk for 1 minute until cooled.

  2. Beat together double cream, mascarpone and vanilla until creamy, then gradually fold in the egg yolk mix. Toss raspberries with a little bit of icing sugar and leave to sit for 10 minutes.

  3. Dip sponge fingers into the masala and layer half in the bottom of a glass pudding dish. Top with half the mascarpone mix, half the raspberries, then repeat. Chill for 2 hours after covering.

You could also add a touch of lemon to the tiramisu for extra freshness. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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