Mascarpone cream
- 250 g mascarpone
- 3 eggs, separated (yolks + whites)
- 50 g granulated sugar
- 1 tbsp vanilla extract
Raspberry compote
- 300 g raspberries (fresh or frozen)
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp lemon juice (optional)
Raspberry dipping syrup
- 1.5 dl water
- 2–3 tbsp sugar
- 2–3 tbsp raspberry compote (or 1–1.5 dl raspberry juice/purée)
- (optional) a small squeeze of lemon
Assembly
- 1 packs savoiardi biscuits (ladyfingers)
- Extra raspberries for topping (optional)
Directions
- Separate the eggs
Put the egg whites in one bowl and the yolks in another. - Whip the egg whites
Whip the egg whites until fluffy.
Add the sugar 1 tbsp at a time, whisking until you have a stiff, glossy meringue. Set aside. - Make the mascarpone mixture
To the yolks, add vanilla extract and mascarpone.
Mix just until smooth—don’t overwhip. - Fold everything together
Gently fold the meringue into the mascarpone mixture in 2–3 additions.
Go slow to keep it airy. - Make the raspberry compote
Add raspberries and sugar to a small saucepan. Simmer 5–8 minutes until jammy.
Mash slightly if you want it smoother. Finish with lemon juice. Cool completely. - Make the raspberry dipping syrup
In a small saucepan, heat water + sugar until the sugar dissolves.
Stir in raspberry compote (or raspberry purée/juice). Let cool. - Assemble the tiramisu
Quickly dip each ladyfinger in the raspberry syrup (don’t soak—just a fast dip).
Layer in a dish:
ladyfingers
mascarpone cream
spoon over raspberry compote
Repeat until finished, ending with mascarpone cream. - Chill & serve
Refrigerate for at least 4 hours, preferably overnight.
Top with raspberries and a little extra compote before serving.
Eat. Enjoy. Absolutely lick the spoon.