John Myers
Raspberry Tiramisu Cake
The perfect raspberry tiramisu cake recipe with a picture and simple step-by-step instructions.
- 250 g Frozen raspberries
- 120 g Sugar
- 6 leaf Gelatin
- 200 g Curd cheese 20%
- 500 g Mascarpone
- 200 g Whipped cream
- 200 g Ladyfingers
- 100 ml Raspberry spirit (alternatively syrup)
- 30 g Ground pistachios
- 150 g Fresh raspberries
- Let the frozen raspberries thaw and puree them finely with the sugar. Strain the mixture through a sieve. Soak the gelatin. Mix the quark with the mascarpone. Whip the cream until stiff.
- Squeeze out the gelatine and melt it dripping wet in a saucepan. Stir in 2 tbsp raspberry sauce. Mix the gelatin mixture and the remaining raspberry sauce with the mascarpone quark mixture and fold in the whipped cream.
- Cut the ladyfingers into 4 pieces each. Line a springform pan with a diameter of 22 cm with cling film and cover the bottom with half of the biscuit pieces standing upright. Drizzle the biscuit pieces with half of the raspberry brandy and sprinkle with half of the pistachios. With 100ml raspberry spirit it tastes strongly of alcohol, I recommend 50 ml raspberry spirit and the other half raspberry syrup. Spread half of the cream on top. Repeat everything again and smooth the rest of the cream on top. Let the cake set in the refrigerator for about 4 hours.
- Loosen the edge of the cake. Decorate the cake with fresh raspberries.
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