Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
DELICIOUS raspberries are everywhere at the moment, so why not take advantage of their yummy sweetness, and use them in your desserts. This recipe for Raspberry Tiramisu uses quite a lot of raspberries, three punnets to be exact, but they add a depth of sweetness and bitterness, which can only be softened by the creaminess of the cream mixture. Allow it to rest for at least 4 hours in the fridge but I recommend overnight, just to allow the flavor of the cake to develop.
200g raspberry jam
50ml raspberry liqueur
500g mascarpone cheese
220ml double cream
1 tsp. vanilla extract
200g packet sponge fingers
375g fresh raspberries
Icing sugar, for serving
Dark chocolate for decorating
Mix the jam with half of the raspberry liqueur to loosen it.
Then mix the remaining raspberry liqueur with the mascarpone cheese.
Beat the sugar, cream and vanilla with an electric mixer until stiff. Then add this to the mascarpone cheese and mix well until combined.
Line the base of a glass serving dish with half of the sponge fingers, then cover with a layer of the jam, using approximately half of the mixture. Then cover with half of the cream mixture. Scatter half of the raspberries over the cream.
Lay another layer of the sponge biscuits on top, followed by the remaining jam, then the remaining cream.
Decorate the top of the cake with the raspberries, and grate the dark chocolate on top. Place in the fridge to set overnight.
3 sheets of gelatine leaf
1 lemon, juiced
450 g fresh raspberries
50 g golden caster sugar
200 ml double cream
2 egg whites
Start by soaking the gelatine in a small bowl of cold water for 2 minutes then squeeze out all the water with your hands. Place in a heatproof bowl with the lemon juice. Place the bowl on a saucepan of hot water and heat gently stirring until the gelatine dissolves and then remove from the heat.
Push the raspberries through a nylon sieve to make a seedless purée, reserving 6 raspberries to decorate.
Whip the cream until just standing in soft peaks. Fold the cream into the raspberry purée, then add the dissolved gelatine.
Whisk the egg whites until standing in soft peaks. Gradually whisk in the caster sugar, and fold into the raspberry cream mixture.
Spoon into tall glasses and place a raspberry into the centre of each. Chill for at least 2 hours or until set.