This is a recipe for the summer: No-bake, easy to prepare and – unlike the classic Tiramisu – without raw egg.
For the base:
optional: alcohol such as raspberry schnapps
For the filling:
250g whipping cream
500g yoghurt (10% fat)
100g icing sugar
grated rind of 1 lemon
4 tbsp lemon juice
8g whipped cream stabilizer (1 sachet)
1 tsp vanilla essence or inside of 1 vanilla pod
100g raspberries + extra for decorating
100g blackberries + extra for decorating
2 tbsp cocoa powder for dusting
Mix the mascarpone, cream, yoghurt, icing sugar, lemon rind and juice, stabilizer and vanilla essence and whip the mixture until firm.
Place a cake ring on a platter and set it to 24cm Ø. Drizzle the sponge fingers with espresso and line the cake ring with them. Make sure they are tightly packed; maybe break some to fill the gaps.
Then spread half the cream onto the base, place the berries on top and cover with the remaining cream. Cover and leave to chill for at least 4 hours or overnight.
Remove the cake ring. Shortly before serving, dust with cocoa powder and decorate with remaining berries.