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    • Preparation time: 30 minutes + chilling
    • Total time: 30 minutes + chilling

    Serves: 6


    100ml strong coffee, plus extra if needed
    3 tbsp dark rum or brandy
    150g raspberries
    3 British Blacktail Free Range Medium Egg yolks
    50g golden caster sugar
    Pinch salt
    250g mascarpone, chilled
    100ml double cream, chilled
    150g (¾ pack or about 18) chocolate & vanilla savoiardi sponge fingers (or plain savoiardi)
    3 tbsp raspberry jam
    1½ tsp cocoa powder
    20g plain chocolate, grated


    1. Mix the coffee (it doesn’t matter if it’s hot or cold) and 2 tbsp of the rum or brandy in a shallow bowl. This should be the exact quantity you need for dipping the sponge fingers, but have a little extra coffee on standby in case. Pick out a handful of best raspberries and set aside for decoration.

    2. Put the egg yolks, sugar and a pinch of salt in a bowl and whisk for 1-2 minutes with an electric hand whisk, until pale and slightly thickened. Whisk in the remaining rum/brandy and the mascarpone until smooth, for about 1 minute longer. In a separate bowl (no need to wash the beaters) whisk the cream to soft peaks, then fold into the mascarpone mixture.

    3. Take a sponge finger and dip it in the coffee mixture for 2-3 seconds (as long as it takes to say ‘raspberry-misu’ twice!) then lay in the base of a dish about 22cm square and 5cm deep, or equivalent. Repeat until you have used ½ the sponge fingers, breaking them if necessary and spacing them evenly.

    4. Spread ½ the jam on top of the sponge fingers and dot evenly with ½ the remaining raspberries, squashing lightly in the gaps. Spread ½ the mascarpone mixture in a thin layer on top, then sift over ½ the cocoa.

    5. Repeat this, then clean the edge of the dish with kitchen paper, cover and chill for at least 2-3 hours, but ideally overnight. Before serving, sprinkle with grated chocolate and dot the remaining raspberries.

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