Raspberry-stracciatella tiramisù

Raspberry-stracciatella tiramisù


A new take on the famous Italian dessert: classic Savoiardi biscuits and delicious mascarpone cream finished with sweet aromatic raspberries and delicious chocolate shavings bring some fruity, sweet variety to your table!


1 package Savoiardi
300 g raspberries
2 leaves of gelatine
100 g sugar
250 g mascarpone cheese
250 g low-fat ricotta cheese
200 g cream
1 vanilla pod
bourbon vanilla sugar
100 g chocolate flakes


  • Place a layer of Savoiardi in an oven dish.
  • Put some of the raspberries aside for decoration and purée the others.
  • Dissolve the gelatine and mix with the raspberry mash and place it on the Savoiardi.
  • Mix together the mascarpone, low-fat quark, sugar and vanilla bean.
  • Beat the cream until it forms stiff peaks and fold into the mixture together with 70 g of chopped chocolate.
  • Pour the crème on the raspberries. Allow to chill for 3 hours or overnight.
  • Garnish with the remaining raspberries and chopped chocolate before serving.
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