raspberry tiramisu

This was the first tiramisu I ever made and I must say it is a keeper ! I’m not a big fan of tiramisu, never eat it as I don’t like ameretto or coffee so this fresh & sweet version is great for people who don’t like that either.

Whipped cream and I have a hate ❤ relationship but when I get it right, the dessert is yummy.

People have been begging me for the recipe and I dont mind sharing :

1 8 ounce package mascarpone cheese
1/2 cup sugar
1 1/2 cups heavy cream
1/2 teaspoon pure vanilla extract
40 or so store bought lady fingers
1 8 ounce jar seedless raspberry jam
juice of 2 lemons
raspberries, a lot, as many as you can get
you can add amaretto as per your taste to the lady fingers.

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together mascarpone and sugar. Add a bit of cream and mix until combined. Add a little more cream and mix again until the mixture is well incorporated and very liquid. Pour in the rest of the cream and the vanilla. Change to the whisk attachment and beat on high until stiff peaks form.

2. Line the bottom of a 9 inch glass baking dish with half of the lady fingers, or however many will fit. Heat the jam and transfer to a small bowl and stir in lemon juice. Spread half of the jam mixture evenly over the lady fingers. Evenly spread half of the mascarpone and cream mixture over that, and top with half of the raspberries. Repeat the first layer with the rest of the ingredients. Refrigerate over night, or as long as you can before you can’t wait anymore.

Dutch translation :


  • 1 kilo frambozen
  • 250 gram mascarpone
  • 360 gram slagroom
  • 120 gram suiker
  • 1/2 theelepel vanille extract
  • ongeveer 40 lange vingers
  • sap van 2 citroenen
  • 225 gram pitlose frambozen jam
  • evt. wat ameretto naar smaak


Mix de suiker en mascarpone samen met de mixer (met de k klopper) en voeg een beetje van de slagroom toe en mix totdat het goed opgenomen is. Voeg steeds wat slagroom en mix tot goed opgenomen totdat alle slagroom toegevoegd is en voeg dan ook de vanille toe. Doe nu de ballongarde op je mixer en mix op de hoogste stand tot er pieken vormen.

In de schaal waarin je de tiramisu gaat serveren leg je wat lange vingers op de bodem tot deze bedekt is, evt. besprenkelen met amaretto. Verhit de frambozen jam in een pannetje en voeg de citroensap toe. Spreid de helft van de jam over de lange vingers, daarna de helft van de mascarpone mix erover en bedek dit met frambozen. herhaal dit zodat je 2 lagen hebt in je schaal.

Laat een nachtje koelen, of zolang als je het kunt laten opstijven ;).


Dinner Recipe # 1

Want to share some recipe’s I’ve found here or there that I’ve been trying with my blog readers. DH and I tried this recipe, our guests loved it, we had some things we’d like to try differently next time (a little less mustard in the saus & the chicken needed more seasoning). Would love to hear what you think of it !

Easy French Bistro Menu (courtesy of Stephanie)

Menu: Chicken with creamy Dijon sauce, Roasted Potatoes, Sauteed Garden Vegetables + Butter Lettuce Salad

To make the dinner first prepare the roasted potatoes…toss cubed red potatoes with olive oil until well-coated; add sea salt & freshly ground pepper to taste. Roast the potatoes in an oven preheated to 425 degrees and cook for 30-45 minutes. The cooking time depends on the size of your potatoes (the smaller the cube, the shorter the cooking time). If you have any herbs on hand, toss those in the mix as well. Herbs like thyme, rosemary or chives work best.

Once you have the potatoes in the oven, rinse and crisp the lettuce in a salad spinner . Place in refrigerator.

Now chop spring onions (you may substitute shallots), zucchini, crimini mushrooms and perhaps yellow squash. Set aside.

Heat a cast iron pan (or frying pan) over medium heat. Throw in a 1-2 tablespoons of butter. Season 4 trimmed chicken breasts with s + p and cook about 8 minutes each side. Once cooked throughout, set aside on a platter. Using the same pan (and the chicken drippings), make a cream sauce to pour over the chicken. Add about 8 ounces of creme fraiche* and about 3 tablespoons of Dijon mustard (I prefer the Maille label) to the pan. Simmer on medium heat until slightly thickened, about 10 minutes.

Quickly saute your pre-cut vegetables in a wok with a little olive oil and dried Italian herb seasoning and you’re good to go! You’ll want to saute the veggies on medium high heat.

Retrieve the salad spinner from the fridge and drain the water before giving it a good spin. Serve with a simple, homemade shallot vinaigrette–found here.

Bon Appetit !