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Raspberry Tiramisu

1 Pack sponge trifle fingers or some vanilla sponge cake
400g Fresh Raspberries
100g Frozen Raspberries
2 tablespoons caster sugar
1 tub (250g) mascarpone cheese
2 tablespoons double cream
2 tablespoons raspberry liqueur or brandy
200g dark chocolate grated, or finely chopped

This recipe will either make 1 large tiramisu or 4-6 individual ones. Start by placing most of the frozen raspberries, one tablespoon sugar and half a cup of very strong coffee in a small saucepan, bring to the boil and simmer for a few minutes until the sugar has dissolved. Put the remaining frozen raspberries in the freezer for decoration.

When the sugar has dissolved, strain the raspberry and coffee mixture and then add the raspberry liqueur. Break up, or slice some of the sponge and place a thin layer into 1 large deep dish or 6 individual dishes. Pour over enough of the strained coffee and liqueur mixture to be absorbed by the sponge. Now squash most of the fresh raspberries with a fork and add a layer of these onto the sponge. Mix the mascarpone with the double cream, gently combining the two, and add 1 tablespoon of caster sugar. Place a layer of this mixture on top of the raspberries, then add a sprinkling of chocolate. Repeat this layering ending with a sprinkling of chocolate and just before serving, crush the remaining frozen raspberries and sprinkle on top. Decorate with any remaining fresh raspberries, sprinkle with icing sugar and serve straight away.

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