Raspberries are in season! It’s time to be creative and make this fantastic dessert! Tiramisu has many versions and I made this one just for you! Enjoy!


Preparation: 15 min. Refrigerate 3 hours before serving

Serving 6


8.8 oz. Italian mascarpone

4 large eggs, very fresh

3 1/4 oz. sugar + 2 vanilla sugar packages (2 x 0.32 oz.)

18 oz. raspberries, rinsed under cold water and pat dry, crushed with a fork + more for garnish

1 package (5oz.) Meyer lemon cookies (Moravian)


Separate the egg whites from the yolks and place them in the bowl of a stand mixer.

Put the egg yolks in a large bowl. Add the mascarpone and combine until smooth.

Whip the egg whites with the sugar and vanilla sugar until stiff.

Add the egg whites to the mascarpone and egg yolks. Combine all the ingredients.


To finish the dessert, you will need 6 glasses.

Place 3 broken cookies in the bottom of each glass. Add 2 tbsp. of crushed raspberries on top of the cookies. Scoop some tiramisu preparation on top of the raspberries.

Add 3 more broken cookies on top of the tiramisu preparation, cover with crushed raspberries and finish with the mascarpone.

Refrigerate at least 3 hours before serving.

Garnish with fresh raspberries.


Bon Appetit!








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