We are all familiar with traditional Italian tiramisu -- a soft and creamy concoction involving ladyfingers soaked in espresso and then layered with mascarpone cream. This raspberry and cream ...

Then, add this mix to the mascarpone cream and mix well. Put in the fridge. Line your cake mold with plastic foil. Cover the mold bottom with cream. Dip quickly a lady finger into the raspberry ...

The no-bake recipe ditches the egg yolks used in the cream of a classic tiramisu in favor of another luscious ingredient: pumpkin puree, which is mixed into the mascarpone with brown sugar and ...

Decorate with the raspberries before serving ... as no one wants a tiramisu swimming in liquid. Scoop the first half of the mascarpone mixture over the biscuit layer. Spread out evenly.

The simplicity of this dessert has allowed it to stand the test of time and become an enduring favourite. I use cream in this variation of the recipe, in place of the more traditional eggs.

A twist on tiramisu and a lighter alternative to the ... When the compôte is cool, prepare the cream layer. Beat the mascarpone, cream, sugar, vanilla, orange zest and Marsala in a bowl until ...

For this recipe you will need 4–6 small tumblers. Measure the mascarpone and about 50ml/2fl oz of the cream into a large bowl and whisk until smooth. Slowly add the remaining cream and whisk ...