Description
This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of ladyfingers soaked in coffee and coffee liqueur, luscious mascarpone cream, and a vibrant raspberry compote. Perfectly chilled to meld the flavors, this elegant dessert offers a refreshing fruity note alongside the richness of traditional tiramisu.
Ingredients
Scale
Raspberry Layer
- 2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup sugar
- 1 tbsp lemon juice
Mascarpone Cream
- 1 1/2 cups mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Other Ingredients
- 24-30 ladyfingers (savoiardi)
- 1 cup brewed coffee (cooled)
- 2 tbsp coffee liqueur (optional)
- Cocoa powder (for dusting)
- Additional fresh raspberries for garnish
Instructions
- Prepare the Raspberry Layer: In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Once it becomes syrupy, remove from heat and set aside to cool.
- Make the Mascarpone Cream: In a large mixing bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until smooth and creamy with soft peaks.
- Prepare the Coffee Mixture: In a shallow bowl, combine the cooled brewed coffee with the coffee liqueur if using. This mixture will be used to quickly soak the ladyfingers.
- Assemble the Tiramisu: Arrange a layer of dipped ladyfingers at the bottom of a 9×9-inch baking or trifle dish. Spread half of the mascarpone cream over the ladyfingers layer. Spoon half of the cooled raspberry mixture over the mascarpone cream. Repeat with another layer of dipped ladyfingers, the remaining mascarpone cream, and the rest of the raspberry mixture.
- Chill the Tiramisu: Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to blend and the dessert to set completely.
- Serve: Before serving, dust the top evenly with cocoa powder and garnish with fresh raspberries for a beautiful presentation and added freshness.
Notes
- For a non-alcoholic version, omit the coffee liqueur and soak ladyfingers in coffee only.
- Use fresh raspberries when in season for the best flavor, or thaw frozen raspberries thoroughly before cooking.
- If you prefer a sweeter dessert, adjust the sugar in the raspberry mixture and powdered sugar in the mascarpone cream accordingly.
- This dessert can be prepared a day ahead, making it ideal for entertaining.
- Ensure the mascarpone is at room temperature for smoother mixing and better texture.
