:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/TXjDQg1NE-lI5Hoc4ZvD/ac299a9344bdfc67ce2f7408e14f55.jpeg "Raspberry tiramisu in a glass")
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Raspberry tiramisu in a glass
This is an extremely delicate and light dessert that is the perfect end to a summer meal. The chilled raspberries add a nice freshness, and the mascarpone gives creaminess. Friends often ask me for the recipe when I serve it - so it's a good thing it's quick and uncomplicated!
Ingredients
- 250 g raspberry
- 100 g sugar
- 200 g cookies
- 250 g mascarpone
- 200 ml Creams
- 2 Yolks
- 4 spoons Marsala (optional)
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Directions
I separate a few raspberries for decoration, and blitz the rest to a puree with 2 tablespoons of sugar. It's good to do this at the beginning so that the raspberries have a chance to cool down a bit - this enhances the flavor of the dessert.
I whip the cream to stiffness. In a bowl, I mix mascarpone with the rest of the sugar and egg yolks. To this I add the whipped cream and gently mix until the ingredients are combined. If you like dessert with alcohol, you can add marsala at this point.
I crumble the biscotti into smaller pieces and arrange them on the bottom of the glass. I pour raspberry puree over them.
I put a layer of mascarpone on top of the sponge cakes.
I repeat the whole process twice or until the ingredients are exhausted, finishing with a layer of mascarpone.
I put the dessert in the refrigerator for at least 2 hours before serving.
Before serving, I decorate with the remaining raspberries.
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