This Raspberry Tiramisu is a twist on the classic Italian dish and oh so good! Our cousin Carla gave us her secret recipe so we had to share it!
PLACE the sponge fingers into the bottom of a 1.5-2 litre serving bowl or into 8 individual 250ml ramekins.
WHIZ the raspberries, icing sugar and Marsala, if using, or cranberry juice in a food processor.
ADD some more icing sugar if the raspberries still taste sharp.
POUR the raspberry mix over the sponge fingers.
SEPARATE the eggs into two bows
WHISK the egg whites until stiff peaks form.
BEAT the egg yolks with caster sugar until pale, creamy and light - then mix in the mascarpone and ricotta
NEXT carefully fold in the egg whites.
SPOON half of the filling on top of the raspberry base.
SPRINKLE over the amaretti biscuits, then top with the final half of the cream filling.
FINISH with the toasted almonds flakes and place into the fridge to set for at least 1-2 hours.