Description
A delightful Raspberry Tiramisu combining creamy mascarpone, fresh raspberries, and coffee-soaked ladyfinger biscuits. This no-bake dessert is layered and chilled to perfection, making for a refreshing and elegant treat.
Ingredients
Scale
Filling
- 2 cups mascarpone cheese
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Other
- 1 cup raspberries
- 1 package ladyfinger biscuits
- 1 cup coffee or espresso, cooled
Instructions
- Whip Cream: In a mixing bowl, whip heavy cream with sugar and vanilla extract until stiff peaks form to create a light and fluffy base for the tiramisu.
- Prepare Mascarpone: In a separate bowl, beat the mascarpone cheese until smooth and creamy.
- Combine Mixtures: Gently fold the whipped cream into the mascarpone cheese until fully combined, maintaining the airy texture.
- Dip Ladyfingers: Quickly dip each ladyfinger biscuit into the cooled coffee or espresso, ensuring they absorb some liquid but don’t become soggy.
- First Layer Assembly: Arrange a layer of dipped ladyfingers at the bottom of an 8×8-inch dish, then spread half of the mascarpone mixture evenly over the ladyfingers. Scatter half of the fresh raspberries on top.
- Second Layer Assembly: Repeat the process with another layer of dipped ladyfingers, the remaining mascarpone mixture, and the rest of the raspberries.
- Chill: Refrigerate the assembled tiramisu for at least 4 hours to allow it to set and the flavors to meld.
- Serve: Serve chilled, optionally garnished with extra raspberries or fresh mint leaves for an added touch of freshness.
Notes
- Quickly dip ladyfingers to avoid them becoming too soggy and falling apart.
- For stronger coffee flavor, use espresso instead of regular coffee.
- You can prepare this dessert a day ahead to enhance its flavor.
- Use fresh raspberries for best taste and texture.
- Chilling time is crucial for the tiramisu to set properly.
