This variation on the Italian classic makes a light, summer dessert, great for summer BBQs and parties.
Omitting the traditional coffee makes it less rich than the usual tiramisu, but the alcohol ensures it’s still very much a grown up dessert. The sprinkling of chocolate flake isn’t essential – but definitely worth it.
We found this recipe hidden in a drawer, copied and then orphaned from its source. If anyone knows who to attribute it to, do let us know! We like this cook’s taste and would like to try more.
- 225ml marsala
- 2 tbsp brandy
- 2 large egg yolks
- 2 tbsp caster sugar
- 500g mascarpone
- 250g sponge fingers, Savoiardi or Amaretti biscuits
- 450g raspberries (fresh)
- 1 tbsp icing sugar for decoration, or chocolate flake (optional)
- Line a 20cm spring form cake tin with baking parchment, or oil a transparent baking dish.
- Mix marsala and brandy together.
- Beat egg yolks and sugar together with an electric whisk for 3 mins (or wooden spoon for 5 mins) until pale and fluffy.
- Whisk the mascarpone, then gradually add half the marsala mix, then fold in the egg yolk mixture.
- Dip the sponge fingers in the remaining marsala mix and line base of the tin, cutting sponge fingers to fit, if necessary. (It may not seem enough liquid but it soaks into the sponges.)
- Cover the sponge base with half the mascarpone mix, and then add a layer of raspberries.
- Cover with another layer of sponge fingers, and finish with a layer of mascarpone mix.
- Chill for at least four hours.
- Gently remove from tin, place on plate – or leave in transparent baking dish – to serve.
- Top with remaining raspberries, then sprinkle with icing sugar or broken chocolate flake.
Big thanks to Anne ‘wonder cook’ Price for testing it for us.