How to Make Raspberry Tiramisu
- Medium heat water in a saucepan. Bring it to a boil. Reduce the heat. And bring it to a simmer.
- Put the egg yolks in a mixing bowl. Add sugar and whisk properly until the yolk turns pale.
- Hold the mixing bowl over the saucepan. Slowly add ½ cup of the marsala wine and stir thoroughly to combine.
- Cook over the simmering water. Keep stirring until thick. Cover the bowl with a plastic wrap and refrigerate to cool.
- Now place the mascarpone cheese in a bowl and stir until thick and smooth.
- In another bowl, mix the whipped cream and the remaining spoons of sugar. Combine the mascarpone cheese and the chilled egg yolk mixture.
- Fold the mixture properly and wrap it up in a plastic wrap. Refrigerate it for 1 to 2 hours.
- Add the remaining ¼ cup marsala wine and vanilla extract to the espresso brew.
- Arrange the ladyfingers on a baking tray. Pour a small amount of the espresso mixture over each ladyfinger.
- Now layer it with the cold mascarpone mixture. Scatter it with raspberries and grate over a thin layer of chocolate.
- Now put another layer of the espresso mixture over ladyfinger. Then the layer of the mascarpone mixture. Top it again with the raspberries and add a layer of sprinkled chocolate.
- Repeat the process until the entire mixture is fully utilized.
- Refrigerate it for 3 to 4 hours until the cake is moist and soft.
- Once cold, serve the raspberry tiramisu and enjoy!
- Tiramisu is an Italian word which means “pick me up”.
- In Italy, Tiramisu is reserved for special occasions or festivals.
- Tiramisu is thought to be originated in Italy’s Veneto in Europe in the 1960s.
Tiramisu can be made in a variety of shapes. Traditionally it is prepared in a circular shape.