Raspberry and Prosecco Tiramisù

Discover an exotic twist to a traditional Italian dessert made with mascarpone, red fruits and ladyfinger biscuits, soaked in prosecco, a sparkling Italian white wine. An elegant and tasty summer dessert.

Ingredients (6 persons)

  • 50 gr caster sugar
  • 3 egg yolks
  • 125 gr Mascarpone
  • 20 cl full liquid cream
  • 200 gr fresh raspberries
  • 30 gr caster sugar
  • 20 cl water
  • 12 Ladyfinger biscuits
  • 15 cl Prosecco

Directions (cream)

  1. In a bowl, add the egg yolks to the sugar with a whisk, eventually adding the mascarpone with a spatula.
  2. Whip the cream and gently add it to the mascarpone cream.
  3. Pour the mixture into a piping bag fitted with a plain tip and refrigerate.

Directions (raspberry coulis)

  1. Mash the raspberries with a small mixer. Add the sugar and water and whisk briskly.
  2. Pass the juice through a sieve to separate the juice from the raspberry pulp.

Directions (biscuits)

  1. Mix the prosecco and half the fresh raspberry juice.
    Place biscuits in a bowl and cover/soaking them with the juice.
    Prepare the Tiramisu in cocktail glasses: start with a layer of biscuits, then pour some raspberry pulp over it. Add a layer of cream. Continue filling the glasses and ending with a layer of cream.
    Let cool for 30 minutes.

To serve

  1. Prune raspberries. Place one half in center of each glass, then drizzle with raspberry puree.

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