Raspberry Tiramisu

1. Medium heat water in a saucepan. Bring it to a boil. Reduce the heat. And bring it to a simmer.
2. Put the egg yolks in a mixing bowl. Add sugar and whisk properly until the yolk turns pale.
3. Hold the mixing bowl over the saucepan. Slowly add ½ cup of the marsala wine and stir thoroughly to combine.
4. Cook over the simmering water. Keep stirring until thick. Cover the bowl with a plastic wrap and refrigerate to cool.
5. Now place the mascarpone cheese in a bowl and stir until thick and smooth.
6. In another bowl, mix the whipped cream and the remaining spoons of sugar. Combine the mascarpone cheese and the chilled egg yolk mixture.
7. Fold the mixture properly and wrap it up in a plastic wrap. Refrigerate it for 1 to 2 hours.
8. Add the remaining ¼ cup marsala wine and vanilla extract to the espresso brew.
9. Arrange the ladyfingers on a baking tray. Pour a small amount of the espresso mixture over each ladyfinger.
10. Now layer it with the cold mascarpone mixture. Scatter it with raspberries and grate over a thin layer of chocolate.
11. 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.
12. Repeat the process until the entire mixture is fully utilized.
13. Refrigerate it for 3 to 4 hours until the cake is moist and soft.
14. Once cold, serve the raspberry tiramisu and enjoy!

Trivia

• 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.