Description
A delightful twist on the classic tiramisu, this Raspberry Tiramisu features layers of ladyfingers soaked in raspberry syrup, creamy mascarpone cheese, and fresh raspberries. It’s a perfect dessert for any occasion.
Ingredients
Scale
- 1 (14 ounce) package ladyfingers
- 1 cup fresh raspberries, plus more for garnish
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup raspberry liqueur (such as Chambord) or raspberry syrup
- 1 pound mascarpone cheese, at room temperature
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves, for garnish (optional)
Instructions
- Make the Raspberry Syrup: In a small saucepan, combine the raspberries, granulated sugar, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves and the raspberries soften (about 5-7 minutes). Remove from heat and let cool slightly. Strain the syrup through a fine-mesh sieve, discarding the solids. Stir in the raspberry liqueur or syrup.
- Prepare the Mascarpone Cream: In a large bowl, beat the mascarpone cheese with an electric mixer until smooth. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream and vanilla extract into the mascarpone cheese until well combined.
- Assemble the Tiramisu: Dip each ladyfinger briefly into the raspberry syrup, ensuring they are well-soaked but not soggy. Arrange a layer of ladyfingers in the bottom of a 9×13 inch dish.
- Spread half of the mascarpone cream over the ladyfingers. Sprinkle with a layer of fresh raspberries.
- Repeat the layers: dip the ladyfingers in the syrup, arrange them on top of the cream, spread the remaining mascarpone cream, and top with fresh raspberries.
- Chill and Serve: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld. Before serving, garnish with fresh raspberries and mint leaves, if desired.
Notes
- For a non-alcoholic version, substitute the raspberry liqueur with extra raspberry syrup or a few drops of raspberry extract.
- You can adjust the sweetness of the syrup to your liking.
- Feel free to use frozen raspberries for the syrup; thaw them before simmering.
- This dessert is best made a day in advance to allow the flavors to fully develop.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 35g
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 40g
- Protein: 5g