Sweet Italian Trifle Cups
ready in 4 h. 30 min.
Boil 2/3 of the Marsala and 200 ml water. Cool and strain into a dish.
Whisk the mascarpone in a bowl with the crème fraiche, half the icing sugar, and remaining marsala.
Mash half the raspberries with the remaining sugar then pass through a sieve to get rid of the pips and get a smooth raspberry coulis.
Dip the finger biscuits into the warm Marsala mixture.
Place half the mascarpone mixture in the serving dishes, then the finger biscuits and half the raspberry coulis.
Top with the rest of the mascarpone cream and the rest of the coulis. Sprinkle with the remaining raspberries.
Put the tiramisu in the fridge for at least 4 hours. Serve well chilled with a scoop of raspberry sorbet and some mint leaves.