Raspberry Tiramisu (Printable)
Creamy mascarpone layers with fresh raspberries and coffee-soaked ladyfingers make this Italian dessert irresistibly light and fruity.
# What You 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, plus extra for garnish
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
# Directions:
01 - Beat heavy cream with half the sugar until soft peaks form, then set aside.
02 - Whisk mascarpone with remaining sugar and vanilla until smooth. Gently fold whipped cream into mixture until fully incorporated.
03 - Toss fresh raspberries with raspberry liqueur in a small bowl, if using.
04 - Quickly dip each ladyfinger into cooled coffee, ensuring absorption without becoming soggy.
05 - Arrange half the coffee-soaked ladyfingers in an 8x8 inch dish. Spread half the mascarpone cream evenly over top, then scatter with half the raspberries.
06 - Repeat layering with remaining ladyfingers, mascarpone mixture, and raspberries.
07 - Cover dish and refrigerate for at least 4 hours or overnight to allow flavors to meld and texture to firm.
08 - Dust surface with powdered sugar. Garnish with additional fresh raspberries and mint leaves before serving.
# Expert Tips:
01 -
- The coffee and raspberries create this incredible depth that keeps everyone guessing
- It comes together in under 30 minutes but tastes like you fussed for hours
02 -
- Overdipped ladyfingers turn the whole thing into mush so work quickly
- Letting it chill overnight transforms the texture into something absolutely perfect
03 -
- Sift the powdered sugar from above to avoid clumps on top
- The liqueur is worth it but raspberry syrup works as a non alcoholic swap