Raspberry Tiramisù
Let's give the Italian dessert classic a summer upgrade: fresh raspberry-glaze, rich mascarpone-cream and soft sponge cake make this raspberry tiramisù delicious and perfect for summer!
Portionen: 4
Utensilien
- Whisk
- Bowl
- Sieve
- Baking tray
- Baking paper
- Glasses
- Pot
Zutaten
For the sponge cake:
- 2 eggs
- 60 g sugar
- 1 pinch salt
- 70 g flour
- 1 tsp baking powder
For the cream:
- 150 g cream
- 2 eggs
- 2 tbsp sugar
- 1/2 tsp vanilla sugar/extract
- 250 g mascarpone
- 1 tbsp rum
For the raspberry-glaze:
- 200 g raspberries fresh or frozen
- 1 splash water
- 1 tbsp sugar
- 1 tbsp starch
Zubereitung
- Preheat the oven to 200 °C. Whisk eggs, sugar and salt until creamy. Sieve flour and baking powder and fold into the eggs. Pour the batter on a baking paper and bake for 8-10 minutes until lightly golden.
- Whip cream until stiff. Set aside and whisk eggs, sugar and vanilla until creamy. Combine mascarpone and rum and fold cream and eggs into the mascarpone until you've got a smooth filling.
- Let the sponge cake cool. Cut out circles the size of your glasses and layer the sponge cake into the glasses with the mascarpone cream. Finish with sponge cake. Freeze the tiramisù for at least 15 minutes.
- Meanwhile, cook raspberries with a splash of water, sugar and starch. Let it cool for a moment. When it's not hot anymore, pour the raspberry glaze on the tiramisù and put in the fridge until completely cold.
Tipps
Two other summer desserts I love: berry tart with yogurt-lime-filling and quick mug cake with blueberries!