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Raspberry tiramisu

With Simon Holst

Everyone is probably familiar with traditional coffee flavoured tiramisu, but this is a little bit different - it's lighter and perfect for Summer festivities.

For 6-8 servings:
Cost per serving: $2.50
Time to prepare: 30 minutes 'hands on', plus about 8 hours standing


3/4 cup sugar
3/4 cup hot water
zest and juice 1 lemon
1/4 cup limoncello or sherry
1 cup frozen or 1 punnet fresh raspberries
250ml cream
1/2 tsp vanilla essence
200-250g mascarpone
16-20 sponge finger biscuits
shaved chocolate to garnish


Combine the sugar, water, lemon zest and juice in a small pot or bowl and heat, stirring frequently, until the sugar dissolves. Remove from the heat then stir in limoncello or sherry.

Place the raspberries in a bowl, pour 1/4 cup of the syrup over them, then mash them just enough to break up some of the berries.

Line a loaf tin (about 7 cup capacity) with cling film, then spray with non-stick spray.

Measure the cream into medium-large bowl and beat until firm but not dry, then fold in the mascarpone.

Spread about a third of the cream mixture in a layer along the bottom of the tin, then sprinkle this with half of the raspberries (and juice). Working one at a time, briefly (about 1-2 seconds) dunk about half of sponge fingers into the lemon syrup and arrange in a row on top of the raspberries. Spread half the remaining cream mixture over these, then repeat the layering, finishing with the remaining cream. (There will probably be some syrup left over at the end, but this is better than a soggy end product!).

Cover the tin with cling film and refrigerate for at least 8 hours (overnight is fine). To serve, invert the 'loaf' onto a serving plate, peel off the clingfilm, garnish with shaved chocolate and serve!

(TX: 15 November 2011)