Raspberry tiramisu

Serves MAKES 4




  • For the almond crumble topping
  • 3tbsp ground almonds
  • 3tbsp quinoa flour
  • 3tbsp quinoa flakes
  • 3tbsp light Muscovado sugar
  • 1 vanilla bean, split open and seeds scraped out
  • 20g walnuts, coarsely chopped
  • 15g shelled unsalted green pistachios, coarsely chopped
  • 2½tbsp chilled unsalted butter, diced
  • 4 small glass dishes

For the raspberry sauce

  • 340g raspberries
  • 3tbsp golden caster sugar
  • 1tsp cornflour
  • 1tsp lime juice

For the mascarpone cream

  • 255g mascarpone cheese
  • 2 very fresh large eggs, separated
  • 4tbsp golden caster sugar
  • 1tsp pure vanilla extract
  • 16 ladyfinger biscuits, coarsely crumbled
  • icing sugar, to dust
  • 15g shelled unsalted green pistachios, finely chopped
  • 60g raspberries, to decorate


Preheat the oven to 180ºC/350ºF/ Gas 4. Cover a baking sheet with baking parchment; set aside.
To prepare the almond crumble topping, in a bowl, combine the ground almonds with the quinoa flour, quinoa flakes and sugar. Mix in the vanilla seeds and nuts. Add the butter and work with your fingertips into a coarse crumble. Transfer the crumble mixture to the baking sheet; spread evenly.
Bake in the oven for 12-15 minutes, until lightly browned, tossing regularly wtih a spoon and checking that it doesn’t burn. Remove from the oven, allow to cool, and set aside. If you make this the night before, you can store it in the fridge in a plastic bag or airtight container; bring back to room temperature before using.
To prepare the raspberry sauce, in a small pan, heat 200g of the raspberries with the sugar. Bring to a simmer and using a fork, mash the raspberries while the fruit is softening. Stir in the cornflour and simmer for 1 minute, or until the sauce thickens slightly. Remove from the heat and stir in the lime juice; set aside to cool. Once cooled, fold the rest of the raspberries into the sauce and set aside.
To prepare the mascarpone cream, in a large bowl, use a whisk to beat the mascarpone with the egg yolks, sugar, and vanilla until smooth. In a separate bowl, beat the egg whites with a pinch of sea salt until they form soft peaks. Gently fold the egg whites into the cream.
To assemble the tiramisu, cover the bottom of 4 small glasses with coarsely crumbled ladyfinger biscuits. Add a layer of raspberry sauce to each and then a layer of the mascarpone cream. Refrigerate for a few hours, or overnight, which is even better, to allow the ladyfinger biscuits to absorb the raspberry sauce. When
ready to serve, dust with icing sugar and top with the crumble, chopped pistachios, and add a few fresh raspberries.



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