Tiramisu is THE favourite dessert of my other half. I must confess that I don’t like it (I don’t like mascarpone-based cream). But as I like to please my man, I get on with it from time to time. After trying to match the famous coffee tiramisu of my mother-in-law (spoiler alert: apparently, it’s mission impossible. My pride takes a hit…), I set about making a raspberry speculoos tiramisu that was very much appreciated.
How can you vary the pleasures?
What’s great about this recipe is that you can absolutely vary the pleasures by adding a little alcohol if you like it (and you can also vary the alcohols). My mother-in-law, for example, makes a tiramisu with speculoos dipped in Baileys. You can use speculoos like I did, but you can very well use ladyfingers, pink Reims biscuits… You can also vary the fruit. In fact, I’ve already made a blackberry tiramisu. In short, it’s a recipe that can be adapted endlessly.
Ingredients & method
3 components · Full recipe
Raspberry coulis
Ingredients
- 250 g (8.8 oz) raspberries
- 25 g (0.9 oz) sugar
- 1 dash of lemon juice
Method
1
Blend the raspberries using a blender or immersion blender (you can use frozen raspberries).
2
Add the sugar and a dash of lemon juice and stir to combine.
3
Pass through a sieve to remove the seeds, then set aside until needed for assembly.
Tiramisu cream
Ingredients
- 375 g (13.2 oz) mascarpone
- 75 g (2.6 oz) sugar (60 g (2.1 oz) with the yolks and 15 g (0.5 oz) with the whites)
- 3 eggs
- 15 g (0.5 oz) amaretto (optional)
Method
1
Remember to take the mascarpone out of the fridge one hour before starting the recipe so it comes to room temperature.
2
Separate the egg whites from the yolks.
3
Place the egg yolks in a large bowl and add the 60 g (2.1 oz) of sugar. Whisk well until the mixture turns pale and fluffy.
4
Add the mascarpone and mix gently with the whisk. Add the 15 g (0.5 oz) of amaretto and mix one last time until you get a smooth, even mixture.
5
Place the egg whites in the bowl of a stand mixer and start whisking at low speed to incorporate as much air as possible. The whites will start to foam. Add the 15 g (0.5 oz) of sugar and continue whisking to stiffen the whites.
6
Fold the whipped egg whites into the mascarpone mixture, mixing gently with a spatula to avoid deflating the whites.
Assembling the raspberry speculoos tiramisu
Ingredients
- About ten speculoos biscuits
- about thirty fresh raspberries
- icing sugar
Method
1
In each glass, start by placing a few crumbled speculoos biscuits.
2
Add a few raspberries then spoon over the mascarpone cream. Pour some raspberry coulis on top.
3
Add a second layer of cream and finish by placing raspberries on top.
4
Refrigerate until the next day. Don’t forget to dust with a little icing sugar before serving.
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