Juliette and I picked some raspberries in the morning at this farm near our place. I'm a real sucker for these kinds of places. And I think it's a pretty good price, too, or at least not more than you'd pay in the store.
So, here we go:
- Take some of your raspberries and mash them up with a fork. Add sugar to taste.
- Crumble up some gingerbread (or any other cake or cookie you have around. Why not Oreos? Mmmm.)
- Take 250 grams of mascarpone (that's about 9 ounces) and beat with some liquid cream and sugar. I used about 10 cl (about 3.5 ounces) of crème liquide (15%) and sugar to taste. This is to lighten the mascarpone a bit. Plus, I'm a bit wary of using raw eggs in recipes as most of the real tiramisu ones called for. This is a nice alternative.
Now's the fun part. Take your ingredients and start layering to your delight.
I put the gingerbread bits at the bottom of my glass, then the crushed raspberries, then a nice dollop of the mascarpone. And a few raspberries on top for decoration.
Chill in the fridge an hour or two if you can wait that long, because I find that the raspberry mixture blends in with the gingerbread flavor that way.