This Little Home

Raspberry Tiramisu

  1. Place 150g of the fresh raspberries, 20g of the caster sugar, rum and orange juice into a pan and gently heat until the raspberries break down and the liquid thickens slightly.
  2. Remove from the heat and strain the sauce through a sieve to remove the seeds.
  3. Pour the raspberry sauce into a bowl and dip the sponge fingers into it, allowing them a little while to soak up the juice
  4. In a separate pan, heat the egg yolks and the rest of the sugar and whisk until the sugar dissolves.
  5. Remove from the heat and whisk until cool, thick and creamy.
  6. In a separate bowl, whisk the mascarpone with the double cream and vanilla, until it becomes thick,
  7. Add the egg yolk to the cream and fold until combined.
  8. Place a layer of sponge fingers in your dish, making sure they are covered in the raspberry sauce.
  9. Top the sponge with a layer of the cream.
  10. Top the cream with a layer of fresh raspberries and repeats the process again with another layer of each.
  11. Finish with a layer of cream and place in the fridge to chill for at least 3 hours.
  12. Once you are ready to serve, dust with the cocoa powder and top with the rest of the raspberries.