Raspberry Tiramisu
A delicious and fruity twist on the classic Italian dessert, perfect for summer gatherings or special occasions.
Ingredients:
- 3 cups fresh raspberries (reserve a few for garnish)
- 1/2 cup raspberry preserves (seedless preferred)
- 1/4 cup water
- 2 tablespoons Chambord (raspberry liqueur) – optional
- 1 1/2 cups heavy whipping cream (cold)
- 8 oz mascarpone cheese (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but brightens it up)
- 1 package ladyfinger cookies (savoiardi, about 24 pieces)
- Fresh raspberries for garnish
- White chocolate shavings or powdered sugar (optional)
- Mint leaves (for garnish)
Instructions:
- Step 1: Make Raspberry Sauce
- In a small saucepan, combine raspberry preserves, water, and Chambord (if using).
- Warm over low heat, stirring until smooth.
- Remove from heat and let it cool slightly.
- Step 2: Whip the Cream
- In a mixing bowl, beat the cold heavy cream until soft peaks form.
- Add powdered sugar and vanilla extract; continue to beat until stiff peaks form.
- In a separate bowl, mix the mascarpone until smooth. Add lemon zest.
- Gently fold the whipped cream into the mascarpone until fully combined and fluffy.
- Step 3: Layer the Tiramisu
- Quickly dip each ladyfinger into the cooled raspberry sauce (don’t soak too long—they’ll fall apart).
- Arrange a layer of dipped ladyfingers in a 9×9-inch or similar dish.
- Spread half of the mascarpone cream on top.
- Scatter 1 ½ cups of fresh raspberries over the cream layer.
- Repeat with a second layer of dipped ladyfingers, the rest of the cream, and another layer of raspberries.
- Step 4: Chill
- Cover and refrigerate for at least 6 hours, or preferably overnight for best flavor and texture.
- Step 5: Serve and Garnish
- Just before serving, top with reserved raspberries, white chocolate shavings, a dusting of powdered sugar, and mint leaves if desired.