Delicious Raspberry Tiramisu Recipe for Everyone

In a heavy bottom saucepan, combine raspberries and sugar.

Cook over medium heat, stirring constantly with a whisk. Gradually add the corn starch that has been dissolved in cold water. Bring the mixture to a boil and keep cooking until it thickens.

Allow it to cool before use.

To prepare the cream, heat the heavy cream in a saucepan.

In a separate bowl, mix together sugar and egg yolks. Gradually pour in a portion of the hot cream into the yolk mixture, whisking continuously, then pour the yolk mixture back into the saucepan.

Cook the mixture until it reaches 83-85 degrees Celsius (181-185 degrees Fahrenheit). Remove from heat and let it cool to 40-45 degrees Celsius (104-113 degrees Fahrenheit).

While the cream is cooling, soften the mascarpone cheese in a bowl. Once the Anglaise cream is cool, whip it on medium speed while gradually adding the mascarpone until well combined.

Line the bottom of a cake ring with acetate film for easy removal. Begin by placing a layer of Savoiardi cookies at the bottom, previously soaked in a mixture of milk and strawberry puree.

Spread half of the cream mixture over the cookies, then add another layer of soaked cookies followed by the raspberry filling.

Repeat the layers two more times, finishing with a layer of cream on top.

Chill the assembled tiramisu in the refrigerator for 3-4 hours to stabilize. Once set, decorate the top with extra cookies as desired.

Your delicious Raspberry Tiramisu is ready to be served. It’s incredibly light and perfect for a summer treat.

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