Since you guys loved my Lychee & Raspberry Cheesecake so much, I decided to create the same flavour magic in a Lychee & Raspberry Tiramisu. After all it is such a delicate and beautiful combo. the best part about this Tiramisu is that it does not require you to add eggs other than the store bought ladyfinger biscuits that may have eggs in them.

To get a strong lychee flavour, the spongefingers are dipped in the lychee syrup from the can of lychees. How convenient is that! There is no wastage and saves you the time to make a syrup from scratch. The raspberry puree in the Lychee and Raspberry Tiramisu is a wonderful contrast to the creamy mascarpone and sweet lychee soaked biscuits.

Overall it is an elegant dessert, a delicious twist to a classic Tiramisu and very easy to put together. It can be made ahead and perfect for a crowd.
Lychee & Raspberry Tiramisu
Makes a 9 inch dessert (if round)

18-20 Ladyfinger biscuits, depending on the size of your pan
1 can pitted lychees in syrup (560 g)
1 tbsp frreze dried powdered raspberries
Raspberry Puree Layer (recipe below)
Mascapone Layer (recipe below)

Raspberry Puree
1 cup frozen raspberries (can use fresh too)
1/4 cup castor/granulated sugar
2 tbsp lychee syrup from the can

Mascapone filling
250 g mascapone cheese (or use cream cheese if mascarpone is not available)
1/3 cup (66 g) castor/granulated sugar
1 cup (240 ml) cold thickened cream/heavy cream
1 tsp vanilla ex...