Egg-free chocolate and raspberry tiramisu


Serves 4

  • 200 g sponge fingers 

  • 250 g mascarpone
  • 200 ml fresh cream 

  • 80 g icing sugar
  • 125 g raspberries
  • dark chocolate
  • chocolate liqueur


Whip the cream with an electric whisk along with 40 g of sugar and place the mixture in the fridge. Whip the mascarpone, too, in a bowl with the rest of the sugar. Combine the two mixtures in several steps, folding in with upward motions so that the cream does not go runny. Transfer the cream into a pastry bag with a smooth 15-mm nozzle.

Moisten the sponge fingers slightly with the chocolate liqueur and place them side by side on a serving dish or baking tray. Make a first layer of mascarpone cream, scatter over plenty of grated chocolate and a few raspberries. Continue like this, building the dessert up in layers until you have no ingredients left. Finish with the mascarpone cream, the chocolate and a few raspberries. Place in the fridge for at least 3 hours before serving.

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