Raspberry Tiramisu (Print Version)
Light Italian dessert layered with mascarpone cream, fresh raspberries, and coffee-dipped ladyfingers
# What You'll Need:
→ Cream Mixture
01 - 8.8 oz mascarpone cheese
02 - 0.85 cup heavy cream
03 - 0.33 cup granulated sugar
04 - 1 tsp vanilla extract
→ Fruit
05 - 10.6 oz fresh raspberries
06 - 2 tbsp raspberry liqueur
→ Ladyfingers
07 - 5.3 oz ladyfingers (about 16 pieces)
08 - 0.63 cup strong brewed coffee, cooled
→ Garnish
09 - 1 tbsp powdered sugar
10 - Fresh mint leaves
# How to Make It:
01 - Beat heavy cream with half the sugar until soft peaks form, approximately 2-3 minutes.
02 - Whisk mascarpone with remaining sugar and vanilla extract until completely smooth. Gently fold whipped cream into mascarpone mixture until uniform.
03 - Toss fresh raspberries with raspberry liqueur in small bowl to coat evenly.
04 - Quickly dip each ladyfinger into cooled coffee, ensuring absorption without becoming waterlogged. Arrange half the ladyfingers in single layer in 8x8 inch dish.
05 - Spread half the mascarpone cream evenly over ladyfingers. Distribute half the raspberries across cream surface.
06 - Layer remaining soaked ladyfingers, followed by remaining mascarpone cream and raspberries.
07 - Cover dish with plastic wrap. Refrigerate minimum 4 hours or overnight to allow flavors to develop and texture to set.
08 - Dust surface generously with powdered sugar using sifter. Garnish with additional fresh raspberries and mint leaves if desired. Serve cold.
# Expert Advice:
01 -
- The tart raspberries cut through the rich mascarpone perfectly
- No baking required and you can make it ahead
- It looks impressive but comes together in under 30 minutes
02 -
- Overdipped ladyfingers will make your tiramisu soggy and wet
- Refrigerating overnight improves texture significantly
03 -
- Buy extra berries because some will inevitably get eaten during prep
- Use a shallow dish for more layers and better proportion