Ingredients for 4 people

  • 400ml water​
  • 250g fresh raspberries, plus extra for decoration​
  • 160g granulated sugar (for the syrup)​
  • 4 medium size eggs​
  • 60g caster sugar (for the egg cream)​
  • 500g mascarpone cheese​
  • 2 tbsp De Nigris Apple Cider Vinegar​
  • 300g Savoiardi sponge fingers (aka Ladies Fingers)

For the recipe

Mix the water with the sugar in a small saucepan, heat until simmering and allow to simmer for about 15 minutes, then leave to cool down.

Wash and place the raspberries in a bowl, add the Apple Cider Vinegar and the cooled sugar syrup, and  set it aside to macerate for between 20 minutes and an hour.

Tip 1: You can also add a tablespoon of raspberry liquor or limoncello if you would like to add a boozy kick to the tiramisu.

In the meantime, prepare the creamy component: separate the eggs and place the yolks and white in separate bowls. Add the caster sugar to the egg yolks and beat with an electric whisk until pale, creamy and doubled in volume.

Whisk the egg whites in the other bowl with the electric whisk until stiff peaks form. Combine the whisked egg white with the egg yolk mixture by adding one third of the whites at the time and folding them gently with a wooden spoon or a spatula, mixing from the bottom to the top.

Once fully mixed, add the mascarpone. Begin mixing by folding in with a spoon and then finish with a whisk until completely combined and creamy.

Tip 2: usually the mascarpone is added to the egg yolk mix before adding whipped egg whites, but chefs often prefer to add the mascarpone last, because this results in a much more stable and aerated cream.

TIP 3: take the mascarpone out from the fridge 30 minutes before using it so it’s easier to mix it with the egg and sugar mixture.

Strain the syrup from the raspberries into a wide bowl and set aside the macerated berries in a separate bowl.

Start building the tiramisu in glass ramekins, starting with a layer of cream mix, followed by a layer of Savoiardi half dipped in the syrup (dip them for about three seconds each on the plain, non-sugary side), then a layer of macerated raspberries, and repeat the layers until the ramekins are full, ending with a cream layer

Decorate the tiramisu with fresh raspberries, and refrigerate for at least two hours, (and preferably overnight) to allow them to set, before serving.

Cooking with Chef Giovanni