Raspberry tiramisu

    5 hours 30 min

    A deliciously fruity variation on the Italian classic! Sponge fingers are brushed with Grand Marnier® and layered with a rich mascarpone filling and sweetened raspberries.

    48 people made this

    Serves: 6 

    • 450g fresh or frozen raspberries
    • 75g caster sugar

    • 200g caster sugar
    • 80ml hot water
    • 4 tablespoons orange brandy liqueur (such as Grand Marnier®)
    • 120ml cold water
    • For the mascarpone filling
    • 4 egg yolks
    • 75g caster sugar
    • 450g mascarpone cheese

    • 4 egg whites
    • 75g caster sugar
    • 1/2 teaspoon vanilla extract

    • 350g sponge fingers
    • 100g grated plain chocolate
    • 3 tablespoons sliced almonds, toasted

    Prep:45min  ›  Cook:45min  ›  Extra time:4hr chilling  ›  Ready in:5hr30min 

    1. In a medium bowl, combine raspberries with 75g caster sugar. Crush a few of the berries; set aside.
    2. In a small bowl, dissolve 200g caster sugar in 80ml hot water. When dissolved, stir in Grand Marnier® and cold water; set aside.
    3. Beat egg yolks with 75g caster sugar until ribbons form, about 5 minutes. Stir in mascarpone until smooth.
    4. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 75g caster sugar, continuing to beat until stiff peaks form. Fold 1/3 of the egg white mixture into the mascarpone mixture, then quickly fold in remaining whites.
    5. Brush sponge fingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x17.5cm glass dish. Spoon raspberries evenly over the layer of sponge fingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over the top, then cover with the remaining mascarpone mixture. Top with toasted almonds. Cover with clingfilm, and chill in the fridge.

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    Reviews in English (38)


    An excellent dessert - well received by all who tried it. I followed the suggestion to use additional raspberries, combining a package of unsweetened berries with one in a light syrup, an d then eliminated the 6 T sugar. In the future, I would also try the suggestion from another tiramisu recipe to substitute mascarpone for 2pkgs cream cheese blended with 1/2 c heavy cream and 5 T sour cream, as the mascarpone is quite expensive for the minimal flavour it imparts. As I was not cooking at home, I had no pastry brush available and simply dipped the coookies in the Grand Marnier syrup which seemed to work quite well. I also used fresh raspberry as a garnish and additional chocolate curls. Yummy!  -  14 Sep 2003  (Review from Allrecipes US | Canada)


    Awesome...or as my little girl says "It's like heaven in my mouth!" Following other tips, I did reduce amount of sugar in berries, plus doubled the amount (works best with fresh berries). I too increased the chocolate curls as I didn't really taste the chocolate the first time I made this. Substituted Blackberry Brandy I had in house for the Grand Marnier I didn't have handy. Worked fine. The marscapone substitute another reader suggested was outrageous, even better than true marscapone! This recipe is easy and delicious! Thanks Den!!  -  29 May 2004  (Review from Allrecipes US | Canada)


    I liked the idea of the flavors in this tiramisu, but it was way too soggy for me. I used thawed frozen raspberries, so I might not have drained them enough... so if you use frozen, make sure not to use the juice!  -  16 Feb 2006  (Review from Allrecipes US | Canada)