Lemon tiramisu with raspberries

Name: Lemon tiramisu with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 250 g Raspberries; 1 untreated lemon; 500 g Mascarpone; 125 g Ricotta cheese; 1 package Vanillin sugar; 50 g Sugar; 250 g Whipped cream; 300 ml strong coffee; 4-5 Tbsp coffee liqueur; 250 g Ladyfingers; 50 g Dark chocolate; 1-2 TABLESPOONS Cocoa powder

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

250 g Raspberries
1 untreated lemon
500 g Mascarpone
125 g Ricotta cheese
1 package Vanillin sugar
50 g Sugar
250 g Whipped cream
300 ml strong coffee
4-5 Tbsp coffee liqueur
250 g Ladyfingers
50 g Dark chocolate
1-2 TABLESPOONS Cocoa powder

Directions

1
Sort the raspberries and put 15 pieces aside. Wash the lemon and grate dry. Grate the peel thinly and squeeze the lemon. Mix mascarpone, ricotta, lemon juice and zest, vanillin sugar and sugar. Whip the cream until stiff. Mix coffee and liqueur. Spread half of the lady fingers in the mould (22 x 22 cm) and sprinkle with approx. 150 ml coffee.
2
Fold cream into the Marscarpone mixture. Finally, carefully fold in the remaining raspberries and spread half on the sponge cake. Spread the remaining lady fingers on the cream and sprinkle with the remaining coffee. Finish with the rest of the cream and leave to soak for 4-5 hours. Peel off fine shavings from the chocolate with a peeler, spread on the tiramisu and dust with cocoa. Decorate the tiramisu with a raspberry heart