Sparkling Raspberry Tiramisu

This variation on the most Italian of desserts, Tiramisu, will provide proof of La Dolce Vita!

When you think tiramisu, you might not necessarily think Raspberry, but don’t be afraid to try something new, in dessert, and at Christmas.

You’ll need

150ml strong coffee, cooled

3tbsp Tia Maria or Amaretto liqueur

12 sponge fingers

12 amaretti or ratafia biscuits

400g frozen raspberries

400g mascarpone cheese

300ml double cream

1tsp vanilla extract

25g caster sugar

To decorate:

Red and silver edible glitter or stars



1 Mix together the cooled coffee with the Tia Maria or Amaretto liqueur. Dip half the sponge fingers and amaretti or ratafia biscuits in the mixture, one at a time, and arrange in the base of a trifle dish.

2 Tip one-third of the frozen raspberries into the trifle dish. In a bowl, beat together the mascarpone cheese, cream and vanilla extract until smooth.

Add the caster sugar. Spoon half the mixture into the trifle bowl and level the surface.

3 Repeat the layers once more, then sprinkle the remaining raspberries over the surface.

4 Serve, chilled from the fridge and sprinkled with the red and silver edible glitter or stars.


Preparation time

Cooking time

Serves 8



Recipe and food styling: Sue Ashworth
Photography: Nathan King

Karlie Simmonds

Karlie has worked in Digital Media for over 10 years, she is passionate about health and wellbeing and lives in Edinburgh with her partner, children, and Pug, Poppy.