Raspberry and White Chocolate Tiramisu
Last year we planted some canes of a variety of raspberry called 'Polka' in the garden and we're currently harvesting plenty of beautifully flavoured raspberries. What better than to combine them with some chocolate? Adding chocolate to mascarpone will lose some of the silky smoothness of classic tiramisu but it does add a depth of flavour as compensation. What makes a real difference to tiramisu in my opinion is using freshly baked savoiardi, so I've included my recipe for these at the end of this post. When making this I used an excellent English raspberry liqueur from Fonthill Glebe , which has the added advantage of sounding like a character from Dickens: 'Ah, Miss Crumhornly,' said Mr. Pickwick, 'allow me to introduce my very particular friend, Mr. Fonthill Glebe.' But I digress. It's probably best to keep the portions on the small side, since this is fairly rich. The amount given should be too much for two people but they'll probably ...