In summer is the best fishing but this dessert can be carried out the whole year, using syruped fishing and frozen raspberries.

Uniting the fishing to a coulis done with the raspberries we have a purpose delicate and soft, ideal meal to conclude in beauty an important meal.

I prepare the tiramisù for the fishing and raspberries in individual glasses, alternating cream it will bungle, fishing cut to pezzetti, the coulis of raspberries and fresh cream mounted snow with a base of Savoyard biscuits soaked in the juice of fishing. Transparent glasses will be certainly the ideal choice to let glimpse the alternate stratti of colour and consistency.





  • 4 quite ripe fishing or 1 fishing pot syruped 500g, you drip and cut to pezzetti
  • 500 ml of fresh cream of kitchen
  • Biscuits with champagne or Savoyards
  • 500 g of cream will bungle*
  • Fishing juice
  • 500 g of fresh or frozen raspberries
  • 100 g from sugar to veil
  • Juice of half a lemon

The preparation of the coulis of raspberries is extremely simple and fast, it will be necessary only to wait that it cools down to be able to use it.

In an antistuck frying pan I make cooking to slow fire the raspberries with the sugar and the juice of lemon. I proceed with the cooking for about 5 minutes from the ebullition, extinguishing the flame and letting cool the sauce. Once raffredata I whip the sauce quickly.


  • 1/2 litre of milk
  • 4 yolks
  • 150g of sugar
  • 50g of maize starch
  • grated lemon bark

To sift the starch pouring it in the milk mixing energetically with a whip and to warm it up lightly.
In the meantime to work the yolks with the sugar and the grated bark of lemon. To pour a little for the time the tepid milk on the composed one of yolk and sugar mixing continuously, always with a whip.
To cook to slow fire without stopping mixing to avoid the clots formation bringing to the boil. From the boil the cream will have to cook for another 10 minutes and will be thickened. It is fundamental not to stop mixing, always using the whip, in order that clots do not form.
Cool it covering it with a film to prevent in surface from forming the crosticina.
The so realised cream can be used within 2 days.

I proceed to stratti beginning with the biscuits soaked in the juice of fishing, a layer of cream it will bungle, the fishing cut to pezzetti, the lamponii coulis and at last the cream mounted snow. Ripetto the operation and I finish the mounted cream.


Ingredients for 4 persons:

  • 500 ml fresh cream
  • Ladyfingers type now champagne biscuits
  • 500 gms custard
  • peach juice
  • 500 gms raspberries fresh now frozen
  • half lemon juice
  • 1 sugar spoon

Preparation for the raspberries coulis

The preparation for the raspberries coulis is extremely easy and quick, you only need to wait till it cools down.

In to non-stick bread, The cook on to low flame the raspberries with the sugar and the lemon juice. The proceed cooking for 5 minutes from boiling, turning off the flame and leaving the sauce to cool down, Ounces cooled, blend it all together.

Preparation for making the custard

Sift the corn starch, mixing it in the milk stirring quickly with to whisk, heating slightly.

In the meantime, mix the egg yolks with the sugar and the grated lemon peel. Pour the warm milk little at to time onto the egg yolks and sugar mixture, stirring continuously with the whisk.

Cook on to slow flame, never stopping to stir in order to avoid the formation of any lumps, bringing it to boil. The custard has to cook for another 10 minutes, I know From the boiling point it will thicken. It is indispensable to keep on stirring, using the whisk, to avoid lumps.

Let it cool down covering it with cling film, to avoid the formation of crust on the surface.


Proceed to layers, starting by soaking the biscuits in the peach juice, to layer of custard, to layer of chopped peaches, to layer of raspberries coulis and the whipped cream. Repeat again and off finish with whipped cream on top.



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