While there are still raspberries on the bushes it is time to make a variation of Tiramisu, with raspberries, it is totally rich and decadent but SO good.
For 8 to 10
2dl heavy whipping cream
250 gr mascarpone
250 gr low fat quark
A couple of drops of vanilla extract
120 gr sugar (I use icing sugar)
Biscuits cuiller/ladyfingers (I use sponge roll base - see separate recipe)
500 gr raspberries (I freeze them before to prevent smashing them too much)
1 cup orange juice
1 dash Cointreau
Whip the cream, not too hard
Add Mascarpone, Quark, sugar and vanilla to the whipped cream, then pour in half of the raspberries and gently fold them into the mix.
Place the sponge cake at the bottom of a deep serving dish
Soak the cake with a mixture of orange juice and a dash of Cointreau
Mix the other half of the raspberries into small pieces (still frozen) and pour them over the sponge cake, then cover all with the cream mix.
Place in refrigerator for a couple of hours, or over night, the taste will be even better.
Tip: I was once hosting a party of 100 and made this dessert in advance of time and froze it, it came out perfect on the day of the party (after thawing of course...)