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🍰 Raspberry Tiramisu

436 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the powdered sugar into the mixing container. Close the container with the measuring cup. Puree the sugar for 25 seconds on the highest speed until it is very fine. Pour the ground sugar into a small bowl and set it aside.
  2. 2. Let the frozen raspberries thaw in a sieve. Put the thawed raspberries into the mixing container. Puree them for 15 seconds on speed 6. Press the puree through a fine sieve into a bowl to remove the seeds. Rinse the mixing container briefly.
  3. 3. Soak the gelatin leaves in cold water for 5 minutes. Slice the vanilla pod lengthwise. Scrape out the seeds. Add the vanilla seeds and half of the ground sugar to the raspberries. Stir everything well.
  4. 4. Put 2 tablespoons of Amaretto into the mixing container. Warm the liqueur for 30 seconds on speed 1 at 60 degrees. Squeeze the gelatin well and add it to the warm Amaretto. Stir the mixture for 25 seconds on speed 3 until the gelatin is completely dissolved. If necessary, stir once with a spoon and puree again for 25 seconds on speed 3.
  5. 5. Set the machine to 1 minute and speed 3. Add the raspberry puree spoonful by spoonful through the opening in the lid while the blade is running. Pour the finished raspberry cream into a bowl. Clean the mixing container and rinse it with cold water.
  6. 6. Put the remaining ground sugar, the skimmed quark, the mascarpone, and the cream into the mixing container. Puree the ingredients for 25 seconds on speed 4 until a creamy mixture forms.
  7. 7. Place 6 ladyfingers in a baking dish. Drizzle the ladyfingers with 3 tablespoons of Amaretto. Spread half of the quark mixture over the ladyfingers. Add half of the raspberry cream on top. Repeat the layers. Sprinkle the tiramisu with chocolate sprinkles at the end. Chill the dessert until you serve it.

Nutrition per serving