Tiramisù-Style Frozen Dessert Recipe
A refreshing frozen dessert inspired by tiramisù, made with ladyfinger biscuits soaked in raspberry juice, layered with mascarpone and cream, and topped with freeze-dried raspberry powder. Perfect for a summer treat!
Ingredients
- 1 packet frozen raspberries
- 30 g brown sugar
- 1 lime zest and juice
- Kirsch optional
- 16 ladyfinger biscuits
- 250 g cold mascarpone
- 60 cl very cold heavy cream
- 400 g condensed milk 250 g sweetened, 150 g unsweetened
- freeze-dried raspberry powder
- fresh raspberries
Instructions
- Prepare the raspberry compote and juice by adding raspberries, sugar, lime zest, and juice into a bowl. Cover the bowl and place it in a bain-marie for 1 hour.
- Strain the mixture and let the juice cool. Optionally, add a splash of Kirsch.
- Blend the remaining raspberry pulp and cover it with plastic wrap. Set it aside.
- For the cream layer, whip the cold cream and mascarpone together in a stand mixer, starting on low speed and increasing to medium until soft but not too firm.
- Slowly incorporate the condensed milk into the whipped cream mixture. Mix on low speed until combined.
- To assemble the dessert, dip the ladyfinger biscuits in the raspberry juice and lay them on the bottom of a 32 cm cake mold lined with plastic wrap or parchment paper.
- Pipe half of the cream over the biscuits.
- Add another layer of soaked biscuits and gently press them down.
- Pipe the remaining cream on top. Tap the mold to pack the cream, smooth the top with a spatula, cover with plastic wrap, and freeze for 6 hours.
- Unmold the dessert and sprinkle freeze-dried raspberry powder on top.
- Let the dessert sit for 15 minutes at room temperature before serving.
- Optionally, serve the dessert with the raspberry compote on the side.
Notes
- Be sure to use very cold cream and mascarpone for the best texture.
- Adding the compote at the time of serving helps avoid crystallization during freezing.
- This recipe is egg-free and suitable for expecting mothers.