- 500g mascarpone
- 500ml double cream
- 50g caster sugar
- 1 pack of lady finger biscuits
- 2 shots of espresso, cooled
- 50ml coffee liqueur (Tia Maria etc)
- 1 tin of caramel
- 200g raspberries
- 1 tbsp cocoa powder
RASPBERRY & CARAMEL TIRAMISU
Time: 25 mins prep. + overnight chilling.
These wonderful crunchy delights are amazing in cakes, on salads, over oats/yoghurt, or just as a snack.
Line a square tin/large loaf tin with two layer of cling film, leaving enough to hang over the sides of the tin.
Whip the mascarpone and 300ml of the cream with the caster sugar until thick & creamy. Spoon an even layer in to the bottom of the lined tin.
In a wide based bowl, combine the coffee & coffee liqueur. Dip the lady fingers in for a few seconds on each side letting them absorb the liquid then lay them across the layer of cream mixture in the tin, leaving a gap every two fingers. Fill the gaps with a line of raspberries. Top the biscuit & raspberry layer with a layer of caramel. Then a layer of the cream mix, and repeat until all the mix has been used, ending with a layer of cream mix.
Fold over the excess cling film & add a tight final layer across the top. Put in the fridge over night to firm.
To remove from the tin, take the top layer of cling film off and unfold the excess from the edges. Place your serving plate over the top and flip over. The tiramisu should slide out completely, then remove the clingfilm.
Whip the remaining cream and spoon over the top in mounds. Finish by sieving over a generous layer of the cocoa powder.