raspberries (250 g for sauce and 200 g for decoration)
1.75 cup
450 g
15.75 oz
14.85 fl oz
1 cup
250 g
8.75 oz
8.25 fl oz
cream 33%
1 cup
250 g
8.75 oz
8.25 fl oz
savoiardi biscuits
1.50 cup
350 g
12.25 oz
11.55 fl oz
powdered sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
vanilla sugar
1 sachet
0.50 cup
125 ml
4.12 fl oz


Have you already cooked a summer dessert?

If you really want to cook something rich with summer taste, then voila! A lot of raspberries, delicate crème… And the most important thing is that it’s cooked quickly without baking. This is a recipe for a fluffy Tiramisu.

In fact, it’s very easy to cook!


  1. Combine 250 g (8.80 oz) of raspberries, water, sugar and vanilla sugar in a small saucepan. Bring the mix to a boil, and cook for 2 minutes, stirring occasionally. Remove the mass from the heat, and let it cool. Punch it with a blender, and rub through a sieve to get rid of the seeds.
  2. Whip the mascarpone, the chilled cream and the powdered sugar until a strong crème.
  3. Place the Savoiardi  in a ring mold with a diameter of 20 cm (7.9 inch), pre-dipping them in the raspberry sauce. You have to fill in all the voids using small pieces of cookies, also dipping them in the sauce beforehand.
  4. Put a half of the resulting crème on top. Then, the next layer of Savoiardi and the second half of the crème. Place the dessert in the fridge for 3 to 4 hours.
  5. Remove it from the ring, and decorate with the remaining Savoiardi on the sides and with raspberries on top.

Bon Appetit!