Fresh berries, biscuits, and cream layered together make this French-inspired Raspberry Tiramisu recipe an instant classic sure to please!
This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
My good friend and photographer Fanette is French… and with her comes a lifetime worth of food experiences that I’ve never even imagined.
French cuisine and baking is one avenue which I have never explored and the benefit of having a French friend who is also a foodie means she bakes and I eat!
This recipe is a part of #EasterSweetsWeek!
Make sure to scroll down after the recipe to ENTER TO WIN
some great prizes from our sponsors!
I asked if Fanette help out with a recipe for #EasterSweetsWeek and she jumped at the chance to make something from her childhood.
Fanette has fond memories of her grandmother in France making a delicious dessert made of raspberries and cream and wanted to make that for today.
Unfortunately, recipes in France often call for ingredients only found in France… not America.
So, Fanette decided on this recipe for Raspberry Tiramisu inspired by what her grandmother in France made for her as a child.
Fanette’s Raspberry Tiramisu is a simple, layered dessert that is nothing short of spectacular in flavor. Trust me, I had about three servings the first time she served it to me and then took home two more for leftovers.
The first layer is fresh berries that have been mashed until juicy. Dipped in the berries and juice are traditional French boudoirs biscuits… or as we call them in America, Lady Fingers.
Once the lady fingers are soaked in berry, they line the bottom of the serving dish and are immediately topped with more fresh berries. Following the berries is a cream mixture that may surprise you.
The cream mixture is made from not only heavy cream, but eggs and mascarpone cheese! For American’s this mixture may seem strange, but to those in France it’s a traditional cream mixture used in many desserts.
Let me tell you – we’re missing out here in America because this Raspberry Tiramisu is AMAZING.
The tart berries, the crunch and sweetness of the biscuits paired with the creamy, smooth, rich cream is pure perfection. I can see why Fanette loved when her grandmother made desserts with this cream and berries and why it’s still a favorite today.
So, thank you to Fanette for being inspired by her family to make this for us today.
I am incredibly thankful to have a friend who loves to share her culture and her recipes with me.
- 2 eggs, large
- 70g granulated sugar
- 250 g of mascarpone cheese
- 20cl heavy cream
- 1tsp vanilla extract
- 10 boudoirs biscuits
- 200 g fresh raspberries, divided
- Separate the yolks and egg whites.
- Mix the egg yolks, vanilla and sugar with a whisk until it’s light and airy, then add in the mascarpone until you have a homogeneous mix.
- Whip the heavy cream to firm peaks.
- In another bowl, beat the egg whites to firm peaks.
- Fold the whipped cream into the beaten egg whites.
- Fold the mascarpone, sugar and yolk mix into the cream and egg whites gently until combined.
- Separate berries evenly into two bowls. In one bowl, gently mash the berries until the juice begins to settle in the bowl.
- Dunk the boudoirs biscuits into the mashed berries then line them at the bottom of small individual serving glasses.
- Next cover with a layer fresh raspberries then a layer of the mascarpone cream mix.
- Repeat steps 7 & 8.
- Refrigerate for a 3-4 hours or until ready to serve.
Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table
Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
- Fresh Strawberry Pie Cookie Cups from Big Bears Wife
- Mini Lemon Blueberry Pound Cakes from The Bitter Side of Sweet
- Almond Butter Chocolate Eggs from The Domestic Kitchen
- Mini Pavlova with Berries from The Spiffy Cookie
- Bunny Butt Rice Krispy Treats from For the Love of Food
- Apple Fritters from Eat Move Make
- Lemon Creme Brûlée from Cooking on the Front Burner
No Bake Desserts:
- Raspberry Tiramisu from The JavaCupcake Blog