Embrace seasonal Australian raspberries (if you haven’t already) with this berry spin on the tiramisu. This no-bake version of the classic Italian dessert is super easy to make, thanks to the hack of using store-bought sponge cake slabs. Simply prep, stack and chill!
Ingredients
Method
Grease base and sides of a 27 x 17cm slice tin with cooking oil and line with baking paper, leaving 4cm overhanging edges. Dust base with cocoa. Split each sponge in half to create 4 pieces. Put 1 piece in tin, then cut a second piece to fit and completely cover base. Set aside remaining sponge.
Combine cordial, chocolate spread and water in a medium bowl until smooth. Spoon over sponge tin.
Put cream, mascarpone and sugar in the large bowl of an electric mixer and beat, using whisk attachment, until soft peaks form. Spread ½ of the cream mixture over sponge and scatter with ½ of the raspberries and chocolate. Top with remaining sponge, again cutting pieces to fit. Push down firmly. Spread remaining cream on top and scatter with remaining chocolate. Cover loosely with plastic wrap and refrigerate for 6 hours or overnight. Remove from tin. Slice and top with remaining raspberries to serve.
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You might also like to make this Karen Martini’s tiramisu
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