Raspberry Tiramisu Recipe

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serves: 8
Skill: easy
Prep: 30 min

Nutrition per portion

Calories 260 kCal 13%
Fat 17g 24%
  -  Saturates 11g 55%


  • 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


  • 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.

  • 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.

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

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(111 ratings)
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