Tiramisu À La Lampone
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g raspberries, fresh or frozen
- 250 ml amaretto
- 250 g cream cheese, anythin from full-fat to quarter-fat possible)
- 100 g sour cream (10% fat)
- 2 tablespoon lemon balm, fresh, finely chopped
- 100 g ladyfiners
- Sugar to taste
- 2 tablespoon chocolate flakes, white
Print Recipe
Pin Recipe Instructions
- Sort the raspberries, if frozen fruits are used, thaw them and let them drain well. Puree the fruits with a hand blender and add sugar to taste depending on the sweetness of the fruits. If you don`t want any seeds in your tiramisu, you can rub the puree through a fine sieve.
- Set aside 1/3 of the fruit pulp and mix with the liqueur. Put the rest of the raspberry puree in a bowl and mix with the cream cheese and lemon balm. Add the sour cream and mix until a homogeneous cream is formed. If necessary, add a little more sugar.
- Now, either in individual dessert bowls or in a large rectangular shape, alternately a layer of ladyfingers is soaked with the raspberry-liqueur mixture, then a layer of the raspberry-cream cheese cream. Repeat until the ingredients are used up, top off with a layer of cream cheese cream. Place in the fridge until serving, but at least 2 hours.
- If you like, you can garnish your dessert with some whole raspberries and white chocolate shavings.
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