Strawberry and raspberry tiramisu

    2 hours 30 min

    A variation of tiramisu with fresh strawberries and raspberries. The tiramisu is layered in portion-size glasses but you can also use a large serving dish.

    1 person made this

    Serves: 6 

    • 250g raspberries
    • 300g strawberries
    • 4 eggs
    • 130g caster sugar
    • 250g mascarpone
    • lemon juice
    • 30 sponge fingers

    Prep:30min  ›  Extra time:2hr  ›  Ready in:2hr30min 

    1. Wash raspberries and strawberries. Hull strawberries and quarter them, set aside.
    2. Separate eggs. Whisk egg yolks with sugar until light and creamy. Add the mascarpone and stir until smooth. Beat the egg whites until stiff and carefully fold into the mixture.
    3. Crush 1/4 of the strawberries and 1/5 of the raspberries with a fork. Add a little lemon juice.
    4. Cut the ladyfingers to fit 6 glasses. Dip them into the crushed fruit and line the bottom of each glass with ladyfingers. Cover with 1/3 of the egg mixture, then add the strawberries and raspberries. Cover with another layer of soaked ladyfingers and spread the rest of the egg mixture on top. Garnish with a raspberry or strawberry, or both.
    5. Chill for at least 2 hours before serving.


    This recipe contains raw eggs. It is recommended that pregnant women, young children and the elderly do not consume raw eggs.

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