Raspberry Tiramisu

Raspberry Tiramisu

Yield: 12-16 servings

Recipe courtesy of Gary Danko and Joanne Weir


  • 3 cups raspberry shrub
  • 8 tablespoons brandy
  • 1 pound mascarpone cheese
  • 1/2 cup sugar
  • 4 large eggs, separated
  • 1 cup heavy cream
  • 50 to 60 Savoia ladyfingers
  • 2 to 3 pints fresh raspberries


  1. In a large skillet, combine the raspberry syrup and 6 tablespoons of the brandy, warm gently but not to a boil.
  2. Place the mascarpone in a large bowl and mix until smooth, do not over beat as it will separate.
  3. In a clean mixer bowl, with whisk attachment, beat the egg whites until frothy, start adding the sugar and continue to stuff but not dry peaks. Remove meringue to larger bowl.
  4. In the same mixer bowl ribbon 4 egg yolks, about 4 to 5 minutes. Add the remaining 2 tablespoons brandy, remove, scraping into a bowl on top of meringue. In the same mixer bowl whip the cream until it forms soft peaks and scrape into the master bowl. Fold all of the mixtures together ensuring not to over fold the mixture.
  5. To assemble: Macerate half of the ladyfingers in the raspberry syrup and line the bottom of a 13 X 9 baking dish. Spread half the cream mixture over the ladyfingers. Sprinkle the raspberries evenly. Repeat with the remaining ladyfingers, raspberries and cream mixture. Smooth out. Cover w/parchment paper or plastic, pressing on the surface to completely seal. Place in the fridge for at least 4 hours or best overnight.