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Raspberries tiramisu

Author: 5/15
Tiramisu à la framboise
Baking 20
Portions 12 verrines
Freezing No


  • 8 crushed cookies (like ladyfinger)
  • 15 ml (1 tablespoon) of Rum
  • 15 ml (1 tablespoon) of honey
  • 125 ml (1/2 cup) of orange juice
  • 2 eggs, whites and yolks set apart
  • 80 ml (1/3 cup) of sugar
  • 1 package (275 gr) of mascarpone
  • 250 ml (1 cup) of raspberries
  • 5 ml (1 teaspoon) of cocoa (optional)
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  • Divide cookies into 12 verrines.
  • In a bowl, mix rum with honey and orange juice. Pour cookies over to absorb all liquid.
  • In a large bowl, whisk egg yolks with sugar and mascarpone until obtaining a creamy texture.
  • With an electrique blender, cream egg whites into a mousse until botaning firm pikes. With a spatula, progressively add egg whites to the mascarpone preparation.
  • Spread half the mixture into verrines. Add raspberries and cover with the remaining of the preparation. Spread with cocoa, if desired. Refrigerate until serving.

Chef's notes