Raspberry Tiramisu

Prep time 1 hour + chilling time
Servings 8


6 punnets of raspberries (approx 750g)

1 tablespoon Kirsch liqueur

3 tbsp icing sugar

2 x 450g Madeira cake, sliced

6 egg yolks and 3 egg whites

200g caster sugar

1 tsp vanilla bean paste

1 kg mascarpone, brought to room temperature

¼ cup cream, whisked until stiff peaks form

Raspberry Tiramisu


Place the berries into a large bowl and add the icing sugar and kirsch. Stir and leave to macerate for 30 minutes.

Whisk the egg yolks, 100g of caster sugar and the vanilla in a large bowl until pale and thick. Now, little by little, add the mascarpone and gently fold through, ensuring not to overwork the mixture or the mascarpone will split. Fold through the cream. In a separate bowl, whisk the egg whites until frothy then slowly rain in the remaining sugar and continue to whisk until stiff peaks form. Add 1/3 of the egg white mixture into the mascarpone mixture and fold in. Add another third and fold in, making sure the mixture stays light and fluffy. Fold in the remaining third.

Spread a 1/3 of the mascarpone mixture in the base of a 20 cm x 30 cm serving dish.

Arrange half of the cake, side-by-side on top of the mascarpone to cover. Add 1/2 of the berries and some of the juices then spread over half the remaining mascarpone mixture. Repeat with remaining slices of cake, another 1/2 of the berries and the remaining mascarpone. Chill in the fridge for 6 hours or even better overnight.

When ready to serve, dust with extra icing sugar.