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.

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• 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

CHOOSING THE EGGS

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

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.

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

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

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.

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CHOCOLATE MOUSSE lactose free

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