Raspberry Tiramisu

Raspberry Tiramisu

Tiramisu means 'pick me up' in Italian.  Traditionally  it is made with Amaretto liqueur so if you would like a non-alcoholic version substitute this for 1 teaspoon almond essence.

I've used ricotta cheese instead of marscapone and cream to make a lighter, less calorific version which I think tastes just as good. The addition of raspberries helps to make it even healthier.

This is an 'assembly' pudding that is easy for children to make from scratch.

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Instructions

  1. 1

    Lay the sponge fingers on the bottom of the serving dish, breaking them up to fit if necessary. Mix the coffee and amaretto or almond essence together and our over the fingers to soak them.


  2. 2

    Spread the raspberries over the soaked sponge.


  3. 3

    Whisk together the ricotta cheese, icing sugar and vanilla essence until light and fluffy.


  4. 4

    Spread the ricotta over the raspberries, sprinkle over the grated chocolate, and chill before serving.


Ingredients

  • 16 Sponge fingers
  • 150ml Strong, black coffee, cold
  • 2 tbsp Amaretto
  • 250g Raspberries
  • 750g Ricotta cheese
  • 5 tbsp Icing sugar, sieved
  • 1 tsp Vanilla essence
  • ½ bar Plain Chocolate, Grated, to serve

Serves 6

Total time required Total time:

  • Preparation time:

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  • Microwaveable
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Recipe published with kind permission from Beverley Glock.

www.splatcooking.net

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