a plate of sponge fingers topped with raspberry coulis and cream with a grey stone background

Berry tiramisu

Name: Berry tiramisu
Total time: 15 min
Yield: 12
Ingredients: 12 pink savoiardi or sponge fingers; 450g frozen raspberries; 100ml rose wine; 4 tbsp caster sugar; 500g mascarpone; 2 oranges zested; 600ml double cream; 2 punnets fresh raspberries; pistachios finely chopped, to serve; mixed berries to serve (optional)

Lulu Grimes

Published: June 16, 2022 at 1:58 PM

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Serves 12

Easy

Total time: 15 mins

+ soaking

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Made with tart raspberries, rosé wine and creamy mascarpone, this is an effortless dessert to serve at a party – the recipe makes 12 so there's plenty for everyone. It might look impressive but you can whip it up in just 15 minutes using easy-to-find ingredients

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Make this effortless berry tiramisu, then check out our classic tiramisu, Baileys tiramisu and more easy tiramisu recipes.

Ingredients

Nutrition

12 pink savoiardi or sponge fingers
450g frozen raspberries
100ml rose wine
4 tbsp caster sugar
500g mascarpone
2 oranges

zested
600ml double cream
2 punnets fresh raspberries
pistachios

finely chopped, to serve
mixed berries

to serve (optional)

Nutrition: Per serving

kcal627
fat47.2g
saturates29.4g
carbs40.7g
sugars29.6g
fibre2.9g
protein6.9g
salt0.4g

Method

step 1

Put 1-2 sponge fingers (depending on how large they are – halve carefully with a serrated knife if using one) onto each of 12 small dishes, arranging them next to each other. Tip the frozen raspberries into a pan with the rosé and 2 tbsp of caster sugar, and heat gently until the raspberries are defrosted and the sugar has dissolved, then push the lot through a sieve to make a juicy purée. Spoon half of this over the biscuits and leave for 30 minutes for the purée to soak in.
step 2

Whisk the mascarpone with the orange zest and remaining 2 tbsp of caster sugar, then whisk the double cream and fold into the mascarpone. Dollop some of the cream over the top of the biscuits, then top with any remaining sponge fingers and purée. Squash most the fresh raspberries lightly with a fork, halving them as you do so, and spoon over the sponge stacks, along with a spoonful more of the cream. Sprinkle with the pistachios. Serve with more raspberries or a bowl of mixed berries, if you like.

We have loads more ideas for party food over here

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Authors

Lulu GrimesManaging editor

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