Dig into a home-grown raspberry tiramisu

There’s nothing quite like home-grown raspberries, which is why we’ve put together some top tips on how to grow them, plus a delicious recipe from the BBC Good Food Magazine, as seen at the BBC Good Food Show Summer…

If you’ve already planted raspberries, now is about the time they’ll be ready for picking, washing and preparing for the kitchen, whether its a handful of the berries on your cereal, or in a tantalising dessert. With some help from our friends at BBC Gardeners’ World Magazine, we’ve put together some top tips on growing raspberries, accompanied by a delicious raspberry tiramisu recipe  from the BBC Good Food Show Magazine, demonstrated at the BBC Good Food Show this summer by Cassie Best on the Italian Kitchen.

Planting 

In late autumn, or early winter, plant raspberry canes in a sunny spot 45cm apart with 1.8m between rows, in well-drained soil. Before planting, soak the roots in water, and cover the roots with about 5cm of soil. Keep any white buds at the stem base at soil level. In springtime, feed the canes with a general fertiliser and use mulch to keep the roots moist.

Summer-fruiting raspberries

These raspberries fruit after a year. Prune out weak shoots as they develop an tie in new canes with a spacing of 15cm. After fruiting, cut the canes that have produced fruit to soil level. Summer-fruiting canes need a bit more support, so tie them as the grow.

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Autumn-fruiting raspberries

These raspberries produce canes that flower and fruit the same year. Cut down the canes in the winter to allow new ones to develop in a wide row the following year. Once shorter, the canes will be able to support each other.

Tips for pests and diseases

  • Use netting to protect the fruit from birds and other small mammals
  • Sometimes raspberry plants suffer from rasperry nutrient deficiency – use a high nitorgen fertiliser and mulch annually to prevent this.
  • You might spot green shield bugs on your plants – these won’t harm your plants so don’t worry about them!
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Harvesting and what to do next

  • Pick the fruit gently to avoid crushing them. Ripe raspberries will tumble off the plant into your hands.
  • For delicious results, pick and eat our raspberries on the same day.
  • Raspberries can be stored in the fridge, or frozen in a dish to be eaten later.
  • You can also make your harvest into a delicious jam, purée, or smoothie.

Feeling inspired? Why not try making a refreshing raspberry tiramisu, using Cassie Best’s berrylicious recipe, as seen at the BBC Good Food Show Summer at the 2022 Show. Find out more below…

Raspberry tiramisu

This recipe is from BBC Good Food Magazine, as seen on the Italian Kitchen at the BBC Good Food Show Summer with Cassie Best.

Serves 6

  • 6 egg yolks
  • 175g caster sugar
  • 300ml pot double cream
  • 500g mascarpone
  • 1 tbsp vanilla extract
  • 24 sponge fingers
  • 150ml marsala or sweet wine
  • 350g raspberries
  • icing sugar, to dust
    Cassie Best
    raspberry and orange tiramisu

    Method

    1.Put the egg yolks and sugar into a heatproof bowl, set over a pan of simmering water. Whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for 1 minute until cool.

    2.In another bowl beat the cream, marsala and vanilla extract until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.

    3.Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hours.

    4.Dust the tiramisu with icing sugar just before serving in big bowls.

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