The Aussie BBQ is famous around the world and for good reason. If I'm asked to bring anything, I always steer the host towards dessert (bet you didn't know I'd talked you into letting me bring dessert). Why? Because I don't often experiment with desserts, because otherwise the four of us have to finish it. So this dessert was entirely experimental. I've named it Raspberrymisu.
What? Raspberrymisu? I know, I'm bastardising the Italian language. I'm destroying the longstanding and delicious tasting Tiramisu recipe. And I couldn't care less! Australia already has mangomisu and I really think this version is even more awesome. Mangoes are sweet and so is mascarpone but when made with raspberries, the raspberries make this a really fresh combination of sweet and mildly tart.
You don't have to use fresh raspberries- I had bought them cheaply, so wanted to use them, but frozen will have the same effect and given the setting time for this will have melted before serving and no-one will be any the wiser.
Now, I'm well aware that this contains sugar- possibly more than it needs to, but it's a dessert for a special occasion, not a breakfast food or even a lunchbox item. Looking for more Australia Day food ideas?
There are a lot of things you can do with raspberry. Here, check out my suggestions below:
- Raspberry porridge pikelets, no added sugar!
- Raspberry coconut muffins – egg free, no added sugar!
- Raspberry ricotta pikelets with fresh strawberries
- 2 cups raspberries frozen or fresh
- 600 mls thickened cream
- 250 grams mascarpone
- 1 teaspoon vanilla paste
- 1 500 grams packet of savoiardi biscuits
- 400 mls apple juice
- Combine the apple juice and ½ a cup of the raspberries in a blender and blitz.
- Combine the cream, mascarpone and vanilla in a mixer and whip until stiff- should take about 5 minutes.
- Soak the savoiardi one at a time in the juice mixture.
- Coat all the sides, then place in your dish (20cm square baking dish works well).
- Cover the bottom of the dish with the biscuits then cover with ½ of the cream mixture.
- Top with ½ of the remaining raspberries.
- Do another layer of the biscuits, top with the cream mixture and the remaining raspberries.
- Refrigerate for at least four hours to set.