Frosted Raspberry Tiramisu


  • 500 g of mascarpone
  • 5 eggs
  • 100 g of sugar
  • 24 spoon cookies
  • 20 cl of raspberry coulis (or strawberries)
  • 300 g raspberries
  • 30 g crushed pistachios + a few for decoration


  1. Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture is foamy, then add the mascarpone. Mix well, set aside.

  2. Beat the egg whites until stiff and gently incorporate them into the mascarpone mixture.

  3. Place a first layer of biscuits in the bottom of a terrine – cut them if necessary – and soak them in the coulis. Add a layer of cream, scatter the raspberries and crushed pistachios then cover with mascarpone cream. Place in the freezer for at least 8 hours.

  4. Take out the terrine 20 minutes before serving it. Sprinkle it with crushed pistachios.

  5. Cut slices about 3 cm thick and enjoy.

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