Raspberry Tiramasu

 

Serves 6
Preparation time: 20 mins

Chilling Time: at least 30 mins

A rich and indulgent pudding, which is in fact an Italian trifle, but instead of the traditional coffee flavourings, this is all fresh raspberries with raspberry liquer and complimented by the Ratafia biscuits.

​

It looks pretty and tastes wonderful.

 

Ingredients:
 

• 250g / 9oz tub mascarpone cheese

• 1 Carton ready made Madagascan Vanilla Custard

• A dash of Grand Marnier

• 12 boudoir biscuits

• 2 tablespoons raspberry or blackberry liqueur

• 350g / 12oz raspberries, fresh or frozen

 

For the Garnish
 

• Amaretti biscuits

• Fresh Raspberries

• For those special occasions add mint leaves

 

Method
 

1. Beat together the mascarpone, custard and orange liqueur, but be careful to only add 2-3 tbs - I use Grand Marnier.
    

2. In an elegant glass serving dish, make a layer using the Sponge Fingers - you can also put these broken into smaller pieces in individual serving glasses.
    

3. Sprinkle over the raspberry or blackberry liqueur onto the biscuits.
    

4. Now layer either frozen or fresh raspberries onto the soaked sponge fingers and the pour the mascarpone mixture over the top.
    

5. Chill well before serving.
    

6. Just before serving, garnish with Amaretti biscuits placed prettily on top of the mascarpone mixture, together with two or three Amaretti biscuits and some fresh mint leaves.