Raspberry Tiramisù

Since I'll be leaving to Seoul in less than a month, it seems like I want my brother to have all the good things I can make before I go away for 6 months. This is his favorite dessert... Tiramisu with raspberrys. It's a really refreshing dessert and the contrast between the cold berries and the soft coffee dunked ladyfingers makes this dish into something extraordinary! The colours are beautiful, the texture is perfect, the taste is even better! The reason for making this tiramisu into individual portions is because I'm afraid I'll overeat myself... again... This way, I'll be able to control myself... I hope~

Ingredients
(makes 6 glasses)

• 250gmascarpone
• 1 teaspoon vanilla extract
• 3 tablespoon brandy
• 150 ml single cream (low fat)
• 3 tablespoons icing sugar
• 1 package (150-200g) of ladyfingers (spongy biscuits)
• 200ml espresso or other strong coffee, cooled to room temp.
• 6 handfulls of frozen raspberry (250g)
• cocoa powder (unsweetened)

Preparation

To make the cream, beat the mascarpone with vanilla and brandy until smooth. Scrape down the sides occasionally. In another chilled bowl, beat the cream, gradually adding in the icing sugar until it is able to hold stiff peaks. Mix the whipped cream into the mascarpone mixture and mix with a spatula until combined. Taste it to see if you need more sugar.

Break your ladyfingers into 3 pieces, dip them into the coffee slightly (not too much or you'll have very wet and soggy biscuit), coating all sides with coffee. Even if the middle is still hard, don't worry, it will soak up the moisture as you leave the tiramisu to cool in the fridge. Press a layer of ladyfingers into the bottom of the glass, top with a tablespoon of mascarpone mixture, sprinkle some cocoa powder over the cheese and drop some raspberry onto it. Repeat this procedure one more time and end with a batch of mascarpone mixture. Flatten it out as best as you can and sprinkle some cocoa powder onto the top to cover up the mascarpone. Do the same with the other glasses and pop them into the fridge for at least 2-3 hours before serving! It's important to let the raspberrys defrost and to let all the flavours sink in. You don't want dry ladyfingers in a tiramisu, do you? Ok, into the fridge they go!

Tip: Tiramisu tastes even better the next day. At least, that's what I think. Try it out and you'll see!