Since the berries are in season, it makes me want to use them in every dessert I make. The picture unfortunately doesn't do justice to all the layers of deliciousness in this tiramisu but trust me it's heavenly!

Yields 6x6" cake pan

Raspberry puree
3/4 cup raspberries
2 tbsp sugar
Raspberry cream cheese custard
4 eggs yolks
1/3 cup sugar
1/2 cup soy milk + 1/4 cup raspberry juice
1 cup of cream cheese
Whipped cream
1 cup heavy cream
1 tbsp sugar
To assemble
15-20 ladyfingers
1/4 cup soy milk

  1. Combine all the ingredients for the raspberry puree in a saucepan and cook on medium heat for 10-15 minutes. Pour in a small bowl and let cool down.
  2. To make the custard, combine the egg yolks and sugar in a saucepan. Combine the milk and raspberry juice together in a small bowl and mix with the egg yolks.
  3. Cook on medium heat for 10-12 minutes or until the texture is thick enough to cover the back of a spoon. Mix continuously.
  4. Take off the heat and pour in a small bowl. Cover with plastic wrap and keep in the fridge.
  5. Once the custard has cooled down, place the cream cheese in a big bowl and combine with the custard. Mix well with an electric mixer.
  6. To make the whipped cream, beat the cream until the texture is light and fluffy. Incorporate the sugar gradually and mix until well combined.
  7. To assemble, soak the half of the ladyfinger in milk and place at the bottom of a 6x6 cake pan. Cover the ladyfinger with the custard, then half of the raspberry puree and half of the whipped cream. Repeat layers and decorate with fresh raspberries.