Tiramisu with raspberries

Tiramisu with raspberries

This Tiramisu can be made the day before and left to chill in the fridge overnight so that it's cold and easy to serve on the day.


  • 6 eggs, separated
  • 1 cup caster sugar
  • 500 g mascarpone
  • 250 ml (1 cup) of freshly made coffee
  • 2 Tablespoons liqueur (if desired) brandy or amaretto work well
  • 1 x 400 g packet savoiardi biscuits
  • Dark chocolate, grated
  • 1 punnet of raspberries


  1. Beat the egg yolks and the sugar until thick and pale in an electric mixer (approx. 15 mins).
  2. Add the mascarpone and beat until just combined and smooth.
  3. Beat the egg whites until thick and stiff, and gently fold them into the mascarpone mixture.
  4. Combine the coffee and liqueur in a bowl. Quickly dip the savoiardi into the liquid, place a layer of the damp biscuits onto the base of a ceramic baking dish or glass bowl.
  5. Layer the soaked biscuits and mascarpone cream alternately until you have used all of the biscuits, top the dish with the remaining mascarpone mixture. Refrigerate for at least 3 hours, or better still, overnight. Before serving, top with a generous amount of grated dark chocolate and offer raspberries to accompany.
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