I haven’t got much to say about this ☺️, just felt right to repost the recipe of my @proseccodoc and raspberries NON-tiramisù 😁😋 . For those who know how to enjoy life, the recipe is below ⬇️🙂🙏 . #adv @proseccodoc_uk 🇪🇺 Campaign financed according to EU regulation no. 1308/2013 Serves: 4 Preparation Time: 30 mins 200 ml double cream 250 g mascarpone cheese 50 g of icing sugar 1⁄2 vanilla pod (or a couple of drops of extracts) 4 lady fingers 70 g raspberries 2 tsp of chopped pistachios Basil leaves Freeze dried raspberries For the syrup 70 ml of Prosecco DOC Dry 40 g of sugar 100 g of raspberries To prepare the syrup, muddle the raspberries with the sugar and Prosecco DOC. Mix well until the sugar is dissolved and pass through a fine sieve to get rid of the seeds. Prepare the mascarpone mousse by whipping the cream with the icing sugar and the seeds of half a vanilla pod. When firm, gently fold in the mascarpone cheese and set aside either in a bowl or into a piping bag. Dip the lady fingers into the Prosecco DOC syrup for a few seconds and get ready to build your tiramisù, either in a serving tray or individual cups. Start with a layer of mascarpone mousse and top with the soaked lady fingers. Add a few pieces of raspberries along with a splash of syrup if you would like to add an extra boozy kick to your tiramisu. Repeat the sequence if you are building a layered tiramisu. Finish with a layer of mascarpone mousse, dust with the powdered freeze-dried raspberries and garnish with chopped pistachios and basil leaves.