Raspberry tiramisu recipe

  • Serves 4
  • 15 mins to prepare
  • 370 calories / serving
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Mix together the mascarpone and the lightly whipped double cream.

Make up 150ml strong coffee and pour into a shallow bowl. Add 2 tablespoons of Marsala or coffee liqueur. Break the Boudoir biscuits or sponge fingers in half and dip them into the coffee mixture, layering them into tall glasses with the mascarpone mixture, the raspberries and generous scoops of Carte D'Or Lavazza® Latte Macchiato ice cream.

Decorate with sprigs of mint and serve immediately.

For a more Italian flavour, make this dessert with soaked Amaretti biscuits instead of Boudoir biscuits (though you will have to soak them for longer).

Use frozen raspberries, thawed in the microwave for 30 seconds, instead of fresh ones - then you'll have no trouble in making this dessert all year round.

  • Ingredients

  • 100g Italian mascarpone
  • 4tbsp double cream
  • 150ml strong coffee
  • 2tbsp of Marsala or coffee liqueur
  • 4 Boudoir biscuits or sponge fingers
  • 100g raspberries
  • sprigs of mint
  • Energy 1540kj 370kcal 19%
  • Fat 33g 47%
  • Saturates 19g 95%
  • Sugars 11g 12%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 14.9g Protein 3.7g Fibre 1.1g


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