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
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.
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.
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.