Raspberry tiramisu

I've come to understand from people living in Italy (Italians and others), that people are divided into groups when you talk about tiramisu. There are those who believe the classic way is the only way to go. But some like to whip in pineapple and other things. Although I love tiramisu as it is, I still think that during the summer there can be different ways to make it. I believe that there is no crime in adding something else besides a few staple ingredients and that no raspberry or blueberry will do it harm. Sometimes, after a long meal (in my opinion and that of some others), raspberry tiramisu is better than the classic, delivering more freshness – and freshness is good. Although it is easy to write this, I would be afraid to discuss this with an Italian face-to-face. I've had my fight with a 23-year-old lady who did not understand why the classic version of broad beans (served with oil, lemon, salt, and pepper) should be made any other way. Especially with sausages. I do think there can be many different ways to cook broad beans, but that does not mean I do not cherish the traditional recipe.

Ingredients

100 g raspberries
120 ml espresso
100 g ladyfingers
3 egg yolks
3 tbsp golden caster sugar
pinch of sea salt
375 g mascarpone
30 ml whipping cream
berries to decorate

Prepare

Blend raspberries and 50 ml of the coffee. Strain (to get rid of small raspberry stones). Add the rest of the coffee to the raspberries, and mix. 

In a bowl, whip the egg yolks, sugar, and salt together with a hand mixer, for about 3-5 minutes until the egg yolks are thick and pale yellow. 

In another bowl, whisk the mascarpone, so that it loosens a bit. With motor running, slowly add the egg yolks (I like to add slowly to avoid any lumps). Whip until combined. 

Spread 1/3 of the mascarpone mixture on the bottom of the serving dish, or into individual glasses like I do. Place each ladyfinger into the coffee/raspberry mixture for 1-2 seconds and place on top of the cream. If making in glasses as I do, cut the cookies before into pieces you will need. Spread the other 1/3 of the mascarpone mixture over the ladyfingers. Arrange another layer of espresso-soaked ladyfingers on top, and spread over the remaining mascarpone cream. Cover and let the tiramisu refrigerate for 4-6 hours. Decorate with cacao or raspberries and serve.  

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s