Eggless raspberry tiramisu

    45 min

    This tiramisu without egg is a good way to use some dry leftover sponge cake left over.

    2 people made this

    Serves: 6 

    • 300g frozen raspberries
    • 1 tablespoon caster sugar, to taste
    • 1 tablespoon lemon juice
    • 1 small sponge cake or 1/2 packet sponge fingers
    • 50ml raspberry or strawberry liqueur
    • 200ml whipping cream
    • 150g mascarpone
    • 100g caster sugar
    • 2 tablespoons vanilla sugar
    • 225g fat free quark

    Prep:15min  ›  Extra time:30min  ›  Ready in:45min 

    1. Set aside some raspberry for the garnish. In a bowl toss the rest of the raspberries with 1 tablespoon sugar and lemon juice.
    2. Line a glass serving dish with a flat bottom with the sponge cake and drizzle with liqueur.
    3. Whip cream till stiff. In a bowl mix mascarpone with sugar, vanilla sugar and quark till smooth. Fold in whipped cream and spread half of the mixture over the sponge. Cover with the raspberries and all of the accumulated juice and spread the remaining cream on top.
    4. Decorate with raspberries and cover with cling film. Refrigerate for a few hours before serving.


    For a creamier version use 250g mascarpone and 125g quark,

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