Raspberry tiramisu

IMG_5392

 

 

 

 

 

 

 

 

This was a wonderful “impromptu” dessert for a dinner with a menu more or less inspired by Venice. With spring already palpable I have a distinct longing for fresher, lighter dishes and a fruity, vernal pudding rather than a warm coffee-spiced one was what I wanted. With three punnets of raspberries filling the kitchen with their sweet, musky scent (Did you know that the galaxy is supposed to taste of raspberries and smell of rum?), this fruity transformation of the iconic Italian dessert (which I haven’t made in decades, what a shame, let’s revive the Tiramisu!) basically developed itself. Marsala in the silky Mascarpone cream adds a toasted woodsy note to complement the floral, sylvan fragrance of raspberries, which deliver the fruity punch.

Technically, not only Venice and the Veneto claim to be the origin of Tiramisu but several Northern Italian regions such as Friuli and the Piedmont, too. For my dinner with its accidental “Venetian theme” it has Venetian roots. The pudding is a beauty, too: Layers of rose-blushed French Ladyfingers called Biscuits roses de Reims, pink raspberry puree and primrose cream are visible beautifully when served in the little glasses, crowned by whole fragrant raspberries – I can’t wait to make it again soon, very soon indeed. In fact, I would make the whole dinner again without a change: beef carpaccio, octopus salad & grilled aubergines with tomato sauce as starters, followed by green asparagus & Meyer lemon risotto with plenty of pan-fried green asparagus and the spring-inspired raspberry tiramisu.

I mean, I know how terribly dated beef carpaccio and tiramisu sound but there are times to get out old favourites again, update and rediscover why they truly, truly are classics, maybe at Easter?

 

 

Raspberry Tiramisu


Raspberry tiramisu

Serves 6.

 

3 punnets raspberries
1-2 tablespoons icing / confectioner’s sugar, to taste
2 very fresh eggs, separated
3 tablespoons / 40g caster sugar
1 tub / 7oz / 200g mascarpone
1-3 tablespoons Marsala to taste
lemon juice, optional
18 mini Biscuits roses de Reims (pink Ladyfingers)

 

Select the prettiest raspberries to decorate, about 7-9 per glass or bowl. Puree the rest with icing sugar and adjust the amount according to the tartness of the fruit and your taste.
Beat egg whites until fluffy & firm but not extremely stiff. Whisk yolks with caster sugar, incorporate mascarpone, Marsala and a spritz of lemon juice. Finally, fold in egg whites.

Place three mini ladyfingers in the bottom of your vessel (might have to brutally break some to fit them in) and spoon the raspberry puree over the biscuits then add mascarpone cream. Keep in the fridge until dinner and serve with the fresh raspberries on top.

 

 

 Deutsches Rezept:

Raspberry Tiramisu


Himbeer-Tiramisu

6 Portionen.

 

3 Körbchen Himbeeren
1-2 EL Puderzucker, nach Geschmack
2 sehr frische Eier, getrennt
3 EL Zucker
200g Macarpone
1-3 EL Marsala
Zitronensaft, optional
18 Mini Biscuits roses de Reims, rosafarbene Löffelbiscuits oder Savoiardi

 

Die schönsten Himbeeren zum Dekorieren heraussuchen und 7-9 pro Glas beiseite legen. Die restlichen Früchte mit dem Puderzucker pürieren.

Eiweiße schaumig-steif schlagen (nicht fest-steif) und die Eigelbe mit dem Zucker schaumig schlagen, dann mit Mascarpone, Marsala und einen Spritzer Zitronensaft verrühren. Eiweiße vorsichtig unterheben.

Je 3 kleine Löffelbiscuits in ein Glas geben (notfalls in passende Formen brechen) und das Himbeerpüree darüber verteilen. Dann die Mascarponecreme hinzufügen und die Gläschen im Kühlschrank aufbewahren, vor dem Servieren mit den Himbeeren belegen.

 

 

 

 

Advertisements

23 thoughts on “Raspberry tiramisu

    • Liebsten Dank, Sabine. Ich war auch sogleich begeistert und muß mich echt zusammenreißen, die nicht gleich wieder zum nächsten Essen zu machen (daher gleich hier die Nachricht an Julia: wir essen morgen einen anderen Nachtisch, ich bastel schon daran!). Frohe Ostern, Nicole

      • Oh nein, mir ist eben das Wasser im Mund zusammengelaufen wegen dem Tiramisu😛, da bin ich gespannt, was Du heute Abend zaubern wirst☺️. Lieben Dank schonmal und wir freuen uns😍 auf heute Abend!

    • Thank you, Claudia, indeed, who doesn’t like Tiramisu! Unfortunately, after the myriad of Tiramisu we ate during the 80’s/90’s (the good, the bad & the fat-free?!) I had totally forgotten how good it could be. And to humbly brag a little (again), I am so glad, to have my raspberry version as a ‘lighter’ spring one. Da läuft auch mir schon wieder das Wasser im Mund zusammen, ich schaue mal, ob es schon ein frühes Osterei zu finden gibt… Fröhliches Ostereisuchen, Nicole.

  1. So fresh and beautifully presented and shot. Just had Sabrina Gahyour’s spicy leg of lamb, Happy Easter by the way! needed an antidote to garlic and spice. Must make this tomorrow. xxx J

    • Happy Easter to you, too! Thanks, it was such fun and yummy (ate all three right after the pictures – they were out of the fridge, so I ‘sacrificed’ myself. l hope you enjoyed all Venice references (particularly proud about Tintoretto’s Last supper in a post on Maundy Thursday, only to realize my own dazzling brilliance a few Canalettos later…). Fabulous idea making the Persian lamb for Easter, the flavours and spices are so alive and warming, especially after a walk in the blustery wind.
      Back to the early Easter bunny, still looking for that last great spot to hide another nest. N xxx

  2. I love that you cook from all over the globe. That’s my kind of woman. I think there’s a difference between dated and classic and I think these are classics. I love tiramisu. I love the addition of the raspberry. Perfectly seasonal. You’re giving me the travel bug!

    • Pack your bags and come over!
      That’s what I love about cooking, the discoveries you make, how it allows you to travel via the pan and how it offers a refreshed view / new love of one’s own food culture. One day you snack in Mexico, then nosh in Thailand just before you return to your Mama potato salad – possibly with that gorgeous Bourbon marinated bbq-ed pork loin you snatched from a book. The recipe is here of course, though not yet my Mum’s potato salad, that should be coming soon in honour of her visiting us just now. N xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s