Brandy Tiramisu with Raspberry Ice Cream

5 from 3 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 191 kcal


  • 3 Pc. Eggs
  • 100 g Sugar
  • 150 ml Brandy
  • 400 g Mascarpone
  • Light sponge base
  • 150 ml Strong espresso cold
  • Brown sugar
  • Cocoa powder
  • 250 g Frozen raspberries
  • Powdered sugar
  • Cream



  • First separate the eggs. Then mix the egg yolks with 50 g sugar and 4 tablespoons brandy in a bowl. Then whip in a hot water bath to a thick, frothy cream. Add the mascarpone and stir in the cream until smooth.
  • Beat the egg whites with a pinch of salt until stiff. Then let the remaining sugar trickle in. Fold the egg whites into the mascarpone cream. Pour the cream into a piping bag and cut out 10 circles from the biscuit. Mix the espresso, brown sugar and the rest of the brandy. Pour a third of the cream into the glasses. Drizzle 1 tablespoon of brandy and espresso mixture over a base sponge cake. And repeat once. Spread the rest of the cream on top. Then chill. Dust with cocoa powder before serving.

Raspberry ice cream

  • Put the raspberries in a blender and mix with the cream and powdered sugar until the desired consistency is achieved. Serve immediately or place in the freezer.


Serving: 100gCalories: 191kcalCarbohydrates: 11.9gProtein: 1.3gFat: 11.5g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Pork with Mushrooms

Tilapia with Mustard Sauce