Raspberry Tiramisu

The alcohol-soaked biscuit, raspberry and mascarpone cream in this tiramisu complement each other beautifully

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  • Serves 8

  • Prep time 30 mins

  • Total time 30 mins

  • Skill level Easy

  • Calories 260 per serving

  • Prepare ahead yes


  • 100ml (4fl oz) strong espresso coffee, cooled
  • 75ml (3fl oz) Tia Maria or Kahlúa
  • 75g (3oz) Savoiardi (boudoir) biscuits
  • 25g (1oz) dark chocolate, grated
  • 150g (5oz) fresh raspberries
  • 2 large egg yolks
  • 40g (1½oz) caster sugar
  • 200g (7oz) mascarpone
  • 75ml (3fl oz) double cream, lightly whipped
You will need
  • 8 ramekins or glass dishes or a large singledish


  1. Mix the coffee and Tia Maria together in a bowl. Break the Savoiardi biscuits in half, dip in the coffee mixture and place in the bottom of the ramekins. Use 2 to 3 biscuits per ramekin. Sprinkle over half the grated chocolate. Cover with half the raspberries.

  2. Whisk the egg yolks with the sugar for 5minutes using an electric whisk. Add the mascarpone a little at a time and whisk until it is smooth. Fold in the double cream. Spoon the cream mix over the raspberries and chill overnight.

  3. To serve, pop a few raspberries on top and sprinkle with the remaining grated chocolate.