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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.
  • 250 ml
    milk
  • 1
    vanilla pod
  • 1 1/2 tsp
    lemon zest
  • 1 Pinch
    salt
  • 2
    free-range eggs
  • 30 g
    sugar
  • 30 g
    flour
  • 250 g
    mascarpone
  • 500 ml
    cream
  • 40 ml
    rum
  • 1 Packet
    sponge fingers
  • 250 ml
    raspberry cordial
  • 250 ml
    water
  • 250 g
    preserved raspberries
Print recipe
www.roterhahn.it
Instructions - Raspberry tiramisù
  • circle-dashed 1.
    Step
    Bring 200 ml of milk to the boil along with the vanilla pod, lemon zest and a pinch of salt.
  • circle-dashed 2.
    Step
    In 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.
  • circle-dashed 3.
    Step
    Stir the mascarpone into the cooled vanilla cream, then fold in the whipped cream and add the rum.
  • circle-dashed 4.
    Step
    Soak the sponge fingers in the raspberry cordial and water mix and use them to line the tin.
  • circle-dashed 5.
    Step
    Spread half of the cream mixture on top and scatter over 125 g of the raspberries.
  • circle-dashed 6.
    Step
    Then place another layer of soaked sponge fingers on top, followed by the remaining cream and raspberries.
  •  
    Happy cooking
Lydia Messner Sparber
Farmer from 'Roter Hahn' Farm Holidays
Petrunderhof in Villnöss

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Leo Messner  | Villnöss  (The Dolomites)
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