Ingredients (serving 10-12)
- 150 g white chocolate (or 200 and you have some left for decorating)
- 250 g mascarpone
- 250 g whipping cream
- 1 packet of lady fingers
- 1 glass limoncellow (120 ml) OR orange juice
- 250 g (frozen) raspberries
Instructions
- Melt the chocolate au bain-marie. Mix it through the mascarpone (so it cools a little too)
- Whip up the whipping cream. Fold the chocolate/mascarpone mixture through.
- Dip the lady fingers in the limoncellow and put in a dish (glass or a larger one). Put some of the mascarpone mixture on top and some raspberries. Repeat until you reach the top.
- When doing it in a cake tin (and you want to get it out upside down). Cover the tin with plastic, and layer the tiramisu upside down. So start with the mascarpone and end with the lady fingers.
- Cover both in plastic and let it rest over night (so all the flavours settle).
- Top with some raspberries, and if you have some chocolate left, shave some on top.
