Raspberry Tiramisu - Pebble Beach


Raspberry Tiramisu

Everybody loves a delicious desert; don’t they? Well at Pebble Beach we certainly do. We have a wide selection of desserts on our A La Carte menu (here) to tempt you at the end of your dining experience. Well in usual Pebble Beach style, we’ve released this scrumptious favourite. The Raspberry Tiramisu would be considered more of a summer dessert, however, with the winter evenings drawing in, why not bring some summer to the winter months and try this simple creation at home?


Raspberry Tiramisu


Raspberry Tiramisu

Soften the mascarpone cheese by stirring it with a fork. Whisk the eff yolks with the sugar over a bain-marie until thick and fluffy. Remove from heat and whisk to cool. Add the softened mascarpone cheese, half of the Kahula and fold in the whipped cream.

Mix together the remaining Kahula, espresso and milk then draw the boudoir biscuits through this and line a 20ml oval dish, bottom and sides, or sprinkle with the liquid after the dish has been lined. Spread a third of the mascarpone cheese over the biscuits and place a layer of moistened boudoir biscuits on top and press down lightly. Spread another layer of mascarpone on top and cover with raspberries masking them with mascarpone. Top with moistened boudoir biscuits and finish with the remaining mascarpone. Refrigerate for two hours until set. Sprinkle with cocoa powder and cut into wedges. Decorate with chocolate sticks and serve with Kahula coffee sauce and raspberry sauce.

For the Kahula coffee sauce, bring the cream and instant coffee to the boil. Whisk together the egg yolks and caster sugar. Pour the boiling cream onto the egg yolks whisking all the time. Return mixture to a rinsed-out saucepan and cook gently for a few minutes stirring constantly until the mixture coats the back of a spoon. (Cautious cooks would use a bain-marie but providing you do not allow the mixture to boil there is no need.) Remove from heat and add the Kahula liqueur.

For the raspberry sauce, puree the raspberries in a blender, add the lemon juice and sugar and stir until the sugar is dissolved. Strain through a fine sieve to remove the seeds and keep in the refrigerator until ready to use.

Serves 6

Equipment: fine chinois


  • 340 g mascarpone
  • 4 egg yolks
  • 110 g granulated sugar
  • 110 ml Kahlua
  • 110 ml double cream, whipped
  • 125 ml espresso
  • 250 ml milk
  • 250 g fresh raspberries
  • 60 boudoir biscuits
  • 30 g cocoa powder


Kahlua coffee sauce

  • 600 ml single cream
  • 30 g instant co$ee
  • 6 egg yolks
  • 120 g caster sugar
  • 120 ml Kahlua


Raspberry sauce

  • 500 g fresh or frozen raspberries
  • juice of ½ lemon
  • 100 g caster sugar
  • chocolate sticks for decoration