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    RASPBERRY TIRAMISU with blueberries and chocolate chunks

    Raspberry tiramisu! In my childhood, classic tiramisu has been my preferred dessert; I was never tired of that delicacy. Personally, this berries variation is even better than the classic recipe. I love the traditional fluffy Mascarpone cream paired with the sweet and sour of raspberries, and the Italian ladyfingers poached into a creamy chocolate melt.

    RASPBERRY TIRAMISU with blueberries and chocolate chunks

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    raspberry-tiramisu

    • 3 eggs (best if pasteurized)
    • ½ Lb (225 g) Mascarpone
    • 10 tbsp (120 g) caster sugar
    • 5 oz (100 g) dark chocolate chunks
    • ½ cup cocoa powder
    • 8 Italian lady fingers Savoiardi
    • 6 oz (170 g) raspberries
    • 3 oz (85 g) blueberries
    • 1 tsp lemon juice

    RASPBERRY TIRAMISU with blueberries and chocolate chunks

    CHOOSING THE EGGS

    Tiramisu is a dessert containing raw eggs. For this reason, it is mandatory to use trusted fresh eggs or pasteurized.

    RASPBERRY TIRAMISU with blueberries and chocolate chunks

    RASPBERRY COULIS

    Rinse the raspberries and blend them along with the lemon juice until smooth and consistent. Finally, sift the smoothie with a fine mesh sieve. Store the raspberry coulis into the fridge.

    RASPBERRY TIRAMISU with blueberries and chocolate chunks

    WHITES AND YOLKS

    Crack the eggs and separate yolks and whites. Pour the whites and yolks into two different ceramic or glass bowls.

    Whip the whites along with 5 tbsp of sugar until firm and fluffy and store them in the fridge. To obtain perfectly whipped whites avoid any trace of grease, yolks, and humidity into the bowl.

    Now, whip the yolks along with 5 tbsp sugar until pale yellow and fluffy.

    Eventually, pour the raspberry coulis on the whipped yolks and stir very gently until consistent.

    RASPBERRY TIRAMISU with blueberries and chocolate chunks

    RASPBERRY TIRAMISU

    Pour the Mascarpone into the Raspberry coulis and yolks mixture, then stir until consistent. After that, incorporate the whites a little at time. You want to mix delicately to not weigh down the batter. Finally, combine the chocolate chunks

    RASPBERRY TIRAMISU with blueberries and chocolate chunks

    FINISHING

    Mix the cocoa powder along with 1 cup of hot water, and stir until consistent. Now, poach for a few seconds the Italian lady fingers Savoiardi into the cocoa mixture. After that, pour and spread a layer of raspberry tiramisu mixture into a loaf pan or single serving bowls. Then, place a layer of Lady Fingers Savoiardi (or pieces of cookies in case of individual serving bowls) over the cream, and finally cover with the remaining tiramisu cream.
    Garnish with Raspberries and blueberries, then store in the fridge overnight at least.

    RASPBERRY TIRAMISU with blueberries and chocolate chunks

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    CHOCOLATE MOUSSE lactose free

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    PRINTABLE VERSION

    RASPBERRY TIRAMISU with blueberries and chocolate chunks
     
    Print
    Prep time
    30 mins
    Total time
    30 mins
     
    Raspberry tiramisu! In my childhood, classic tiramisu has been my preferred dessert; I was never tired of that delicacy. Personally, this berries variation is even better than the classic recipe. I love the traditional fluffy Mascarpone cream paired with the sweet and sour of raspberries, and the Italian ladyfingers poached into a creamy chocolate melt.
    Author: Filippo Trapella - philosokitchen.com
    Ingredients
    • 3 eggs (best if pasteurized)
    • ½ Lb (225 g) Mascarpone
    • 10 tbsp (120 g) caster sugar
    • 5 oz (100 g) dark chocolate chunks
    • ½ cup cocoa powder
    • 8 Italian lady fingers Savoiardi
    • 6 oz (170 g) raspberries
    • 3 oz (85 g) blueberries
    • 1 tsp lemon juice
    Instructions
    1. CHOOSING THE EGGS
      Tiramisu is a dessert containing raw eggs. For this reason, it is mandatory to use trusted fresh eggs or pasteurized.
    2. RASPBERRY COULIS
      Rinse the raspberries and blend them along with the lemon juice until smooth and consistent. Finally, sift the smoothie with a fine mesh sieve. Store the raspberry coulis into the fridge.
    3. WHITES AND YOLKS
      Crack the eggs and separate yolks and whites. Pour the whites and yolks into two different ceramic or glass bowls.
      Whip the whites along with 5 tbsp of sugar until firm and fluffy and store them in the fridge. To obtain perfectly whipped whites avoid any trace of grease, yolks, and humidity into the bowl.
      Now, whip the yolks along with 5 tbsp sugar until pale yellow and fluffy.
      Eventually, pour the raspberry coulis on the whipped yolks and stir very gently until consistent.
    4. RASPBERRY TIRAMISU
      Pour the Mascarpone into the Raspberry coulis and yolks mixture, then stir until consistent. After that, incorporate the whites a little at time. You want to mix delicately to not weigh down the batter. Finally, combine the chocolate chunks
    5. FINISHING
      Mix the cocoa powder along with 1 cup of hot water, and stir until consistent. Now, poach for a few seconds the Italian lady fingers Savoiardi into the cocoa mixture. After that, pour and spread a layer of raspberry tiramisu mixture into a loaf pan or single serving bowls. Then, place a layer of Lady Fingers Savoiardi (or pieces of cookies in case of individual serving bowls) over the cream, and finally cover with the remaining tiramisu cream.
      Garnish with Raspberries and blueberries, then store in the fridge overnight at least.
    3.5.3217

    RASPBERRY TIRAMISU with blueberries and chocolate chunks

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    Reader Interactions

    Comments

    1. kathy says

      July 02, 2017 at 1:33 am

      Wow this looks VERY YUMMY unfortunately I could not try this immediately because I have yet to find a grocery here in Davao that sells fresh Raspberries. Still I save this recipe, should I got the chance to acquire some on our next travel abroad

      Reply
      • Filippo Trapella says

        July 02, 2017 at 4:33 am

        thanks Katy! Maybe, try with frozen raspberry

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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