Raspberry Tiramisu

Ingredients

• 500 g mascarpone
• 6 egg yolks
• 6 tbsp sugar
• 25 cl heavy cream (Very cold; do not use light cream.)
• 1 bottle raspberry coulis (One bottle; quantity not specified.)
• 30 raspberries (Approximately thirty, including a few for decoration.)
• 20 ladyfingers (Approximately twenty.)
• milk (Warm milk for soaking the ladyfingers; quantity not specified.)
• mint leaves (A few leaves for decoration.)

Steps

1. 1

   Whisk the egg yolks with the sugar for about 5 minutes, until the mixture becomes pale.

2. 2

   Add the mascarpone and whisk again until smooth.

3. 3

   Place the very cold heavy cream and the whisk in the freezer for 10 minutes.

4. 4

   Whip the cold cream for about 5 to 10 minutes, depending on the power of the mixer, until firm.

5. 5

   Add the whipped cream to the mascarpone mixture and gently fold it in with a spatula until smooth and mousse-like.

6. 6

   Briefly dip the ladyfingers in the warm milk to soak them, then arrange them in the serving dish.

7. 7

   Spread a generous layer of mascarpone cream over the ladyfingers.

8. 8

   Add a little raspberry coulis, then distribute the raspberries, pressing them slightly into the cream.

9. 9

   Add a second layer of ladyfingers soaked in milk.

10. 10

    Spread over the final layer of mascarpone cream.

11. 11

    Generously cover with raspberry coulis, then decorate with a few raspberries and mint leaves.

12. 12

    Refrigerate for at least 3 hours before serving.

Notes

The transcript does not specify the quantity of milk or the volume of the bottle of coulis. A strawberry version is also suggested.

Nutrition per serving

• dessert
• vegetarian
• no-bake
• refrigerated
• raspberry
• make-ahead