Tipsy Summer Tiramisu

5 from 7 votes
Prep Time 30 mins
Rest Time 1 hr
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 142 kcal


  • 4 Pc. Egg yolk
  • 100 g Sugar
  • 5 Pc. Basil stalks
  • 1 kg Strawberries
  • 600 g Mascarpone
  • 40 ml Raspberry syrup
  • 20 ml Water
  • 125 ml Raspberries
  • 100 g Frozen raspberries
  • 3 tbsp Raspberry powder
  • 200 ml Sloe gin
  • 20 cl Coffee gin
  • 10 cl Coffee Liqueur
  • 5 kl. Bottles Tonic water
  • 1 Pc. Lemon
  • Ladyfingers


  • Separate the egg yolks and whip creamy with the sugar. Then chop the basil and strawberries and mix with the mascarpone. Fold the whipped egg cream into the mascarpone cream and set aside.
  • Now raspberry syrup, water, fresh raspberries and frozen raspberries are mixed with a hand blender to a homogeneous liquid. Pour the liquid into a baking dish and add the sloe gin.
  • First start with the mascarpone cream and spread it about 1 cm thick in the baking dish. Then distribute the soaked ladyfingers on the mass so that there are few open and free areas.
  • Now repeat the process with mascarpone and ladyfingers. Spread a layer of mascarpone cream for the last time and use a sieve to spread the raspberry powder as a topic. Put the finished tiramisu in the refrigerator until evening.
  • In the evening, cut the tiramisu in portions and serve. Decorate with other berries and the fruit mirror if necessary.
  • A gin and tonic is served with the tiramisu. To do this, pour 4 cl coffee gin and 2 cl coffee liqueur into a glass and add the zest of a lemon. Serve at the table with a small bottle of tonic.


Serving: 100gCalories: 142kcalCarbohydrates: 11.3gProtein: 1.3gFat: 8.9g
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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.

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