Berry Tiramisu
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
1092
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,092 cal. | (52 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 68 g | (272 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,148 mg | (29 %) | ||
| Calcium | 313 mg | (31 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 255 μg | (128 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 40.7 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 374 mg | |||
| Complete sugar | 78 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 30 Ladyfinger
- 1.333 cups cold Espresso
- 1 fresh lemon (zest finely grated and juiced)
- 2 ¼ cups Mascarpone
- 3 Tbsps granulated sugar
- 3 cups fresh Raspberries (rinsed and dried)
- ⅔ cup semi-sweet chocolate (grated)
- 1 Tbsp cocoa powder
Preparation
Kitchen utensils
2 Pots, 1 Skillet, 2 Baking sheets, 1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 1 Whisk, 1 Rolling pin, 1 Hand mixer, 1 Plastic wrap, 1 Immersion blender
Preparation steps
1.
Line the base of a 8 x 8-inch baking dish with half of the sponge ladyfingers. Brush each ladyfinger with half of the espresso coffee.
2.
In a medium bowl, combine lemon zest. lemon juice, mascarpone and sugar, mix well to incorporate. Carefully spread 1/3 of the mascarpone over the ladyfingers in the baking dish. Scatter half of the raspberries over the mascarpone and gently press in, spread 1/2 of the remaining mascarpone over the raspberries. Sprinkle a generous amount of grated chocolate over the top. Arrange another layer of ladyfingers on top of the mascarpone and brush with the remaining espresso. Spread the remaining mascarpone on top. Dust generously with cocoa powder.
3.
Arrange the remaining raspberries on top and sprinkle with the remaining grated chocolate. Chill for at least 3 hours before serving.
