Dessert
Raspberry tiramisù
Raspberry tiramisù
Tiramisù with a difference: this summer version of classic sponge fingers with mascarpone cream comes with wonderful refreshing raspberries.
Lydia Messner Sparber
Farmer from Petrunderhof
Ingredients
4 persons
20 MIN.
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250 mlmilk
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1vanilla pod
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1 1/2 tsplemon zest
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1 Pinchsalt
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2free-range eggs
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30 gsugar
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30 gflour
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250 gmascarpone
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500 mlcream
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40 mlrum
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1 Packetsponge fingers
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250 mlraspberry cordial
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250 mlwater
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250 gpreserved raspberries
Instructions - Raspberry tiramisù
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1.StepBring 200 ml of milk to the boil along with the vanilla pod, lemon zest and a pinch of salt.
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2.StepIn a bowl, mix 50 ml of milk with the egg yolk, sugar and flour and add to the boiling milk. Boil for around 3 minutes, stirring constantly.
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3.StepStir the mascarpone into the cooled vanilla cream, then fold in the whipped cream and add the rum.
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4.StepSoak the sponge fingers in the raspberry cordial and water mix and use them to line the tin.
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5.StepSpread half of the cream mixture on top and scatter over 125 g of the raspberries.
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6.StepThen place another layer of soaked sponge fingers on top, followed by the remaining cream and raspberries.
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Happy cooking