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• Raspberry tiramisù

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Raspberry tiramisù

Raspberry tiramisù

Tiramisù with a difference: this summer version of classic sponge fingers with mascarpone cream comes with wonderful refreshing raspberries.

Recipe from the farmer's kitchen

Lydia Messner Sparber

Farmer from Petrunderhof

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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

• 1.

  Step
  Bring 200 ml of milk to the boil along with the vanilla pod, lemon zest and a pinch of salt.
• 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.
• 3.

  Step
  Stir the mascarpone into the cooled vanilla cream, then fold in the whipped cream and add the rum.
• 4.

  Step
  Soak the sponge fingers in the raspberry cordial and water mix and use them to line the tin.
• 5.

  Step
  Spread half of the cream mixture on top and scatter over 125 g of the raspberries.
• 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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