Raspberry Tiramisu recipe - with lady's finger recipe

My husband wants to buy mascarpone few days ago when we were in the supermarket, he probably wants to eat tiramisu. As it is so hot this week, I decide to make tiramisu but in summer version! So I used raspberries :)

I used Chefnini's recipe but modified the cream a bit, I'm so happy that now I learn how to make the lady's finger!

If you don't have lady's finger at home, you can actually make it yourself! I always buy a package and it took me long time to finish using them, and they become soft :(

Lady's finger
Ingredients (yield: 32 round shaped):
2 eggs
20g + 36g sugar
66 flour
1tsp vanilla extract
1tsp baking powder
some icing sugar

Instructions:
Before starting:
a. Prepare the piping bag, we will use a round end tip (10mm diameter)
b. Prepare the baking tray, the size of each biscuit will be 4cm diameter.
- If you have a silicone sheet (for macaron) with more or less this size, put it on the grill.
- If you do not have a silicone sheet, draw 32 round shape with 4cm diameter on a baking paper. Pay attention don't draw them too near to one another, because the biscuit will rise a bit... 
then turn the drawn baking sheet upside down, we will squeeze the mixture on the other side (if you don't want to eat the ink)

OK let's start:
1. Separate egg yolks and egg white

2. In a mixing bowl, beat 2 egg yolks & 20g sugar until it becomes foamy

Add in vanilla extract, flour & baking powder, mix well

Note: the mixture might look dry, but once you incorporate egg white, it will become foamy

3. In another mixing bowl, beat egg white, when it becomes a foamy, add in 36g sugar, beat it until it's firm

Note: You can also add the sugar to egg white before beating the egg white

4. Fold in egg white to the egg yolk mixture

5. Pour the mixture in the piping bag, squeeze the round shape on either the silicone sheet or baking paper

6. Sprinkle icing sugar on the top with the sieve and let it rest for 10mins. You can now preheat the oven at 180°c (it takes about 10mins to preheat the oven!)

7. Bake the biscuits for 10-12mins or until golden. When they're ready, take them out from the oven and sprinkle again some icing sugar with your sieve, let them cool down


Tips: 
You may find the biscuits a bit soft, don't worry, if you are not in hurry to use them, you can wait 1-2days then the biscuits will become harder. 
But I used it immediately with the mascarpone cream and the biscuits become like cake texture when you serve the next day.

Mascarpone cream

Ingredients:

2 eggs
60g sugar
2 drops of red colorant
250g mascarpone
200g* frozen red fruits (strawberries, raspberries...) or just frozen raspberries
Optional: fresh raspberries

*You can prepare more than 200g if you like, take it out from the freeze earlier to defrost it before you use 

Instructions:
1. Separate egg yolks and egg white. Beat egg yolks with sugar until it becomes foamy

2. Fold in mascarpone, colorant & 80g red fruits/raspberries. Do NOT beat them to avoid the mixture becomes too liquid
Note: you can add more fruits if you like - attention: add little by little to ensure the mixture will not become too liquid!

3. Beat egg white, when it becomes firm, fold in the mixture of step 2

Assembly of biscuits & cream
1. Put the biscuits at the bottom

2. Pour some cream => cover the biscuits

3. Add red fruits/raspberries

4. Repeat steps 1-3

5. Last layer: It is up to you, you can be creative this part!
- If you have fresh fruits, put them on the top
- If you don't, cover the cream by biscuits and then put the defrost fruits, you can also sprinkle icing sugar over the top

Enjoy!