in Dessert Recipes

Raspberry Tiramisu with egg liqueur

updated

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Ingredients for 6 servings:

  • 80 ml orange juice, freshly squeezed
  • 2 tbsp lemon juice
  • 600 g raspberries, frozen
  • 2 tbsp sugar
  • 120 g ladyfingers
  • 500 g mascarpone
  • 120 ml eggnog
  • 2 packets of vanilla sugar
  • 150 g whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Bring the orange and lemon juice to a boil and add the frozen fruit. Bring everything to a boil. Then add the sugar and stir. Remove the berries from the heat and let cool. Meanwhile, line a rectangular dish with the sponge cakes and spread the berry-juice mixture over them. Whisk the egg liqueur with the mascarpone and vanilla sugar. Whip the cream until stiff and carefully fold it into the mascarpone cream. Spread this cream over the berry compote. Then refrigerate for about 3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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