Raspberry Tiramisu.

Tiramisu is a classic Italian dessert meaning lift me up.In one of my previous posts, I shared a recipe of tiramisu cake using homemade sponge cake. Today I am posting a recipe of tiramisu using savoiardi

Savoiradi also known as ladyfingers are soft sponge finger like biscuits. They are used in many trifle recipes. I have made regular tiramisu several times, sometimes I make it with savioardi and sometimes with sponge cake. I haven't used eggs in the filling.

So I thought why not add something different to the regular tiramisu and give this classic dessert a different dimension. I have a chronic sweet tooth so you will often find a cake, in my fridge homemade of course.This is why I try to add fresh fruit in some form to my cake recipe just to satisfy myself, that I am making it somewhat healthy.

I wanted to make a raspberry tiramisu but didn't have any, so I thought of using some raspberry jam instead. I have made this cake like you would make a regular tiramisu but in between layers I have added the raspberry jam. I will tell you how.

Ingredients:

12 savoiardi biscuits
mascarpone 350g
double cream 15og
raspberry jam 150g (microwave for a few seconds to make it spreadable)
1tbsp coffee powder plus 100ml water
sugar according to taste
cocoa powder to sprinkle

Method:
I have used a 7-inch wide pyrex dish for my tiramisu. I like to line it with cling film because I think it

gives a neater look. You can do without the cling film if you are skilled enough.

Prepare coffee with 1 tbsp of coffee in 100ml water sweeten to taste and let cool. Whip double cream with sugar to taste till light and fluffy. Set aside.
Start with layering savoiardi at the base of the dish.With the help of a brush dipped in coffee soak the biscuits as much as possible.