Raspberry Tiramisu
A delightful twist on the classic Italian dessert, Raspberry Tiramisu combines creamy mascarpone, fresh raspberries, and rich coffee for a refreshing treat perfect for gatherings or special occasions.
Ingredients
For the Tiramisu
- 1 cup raspberries (fresh, juicy) Use fresh for best flavor and texture.
- 1 cup mascarpone cheese (rich and creamy) Can be substituted with cream cheese.
- 1 cup heavy cream (light and airy texture) Do not overmix to maintain lightness.
- 3/4 cup sugar (adds sweetness)
- 1 teaspoon vanilla extract (flavor enhancer)
- 1 cup strong brewed coffee, cooled (deep flavor base) Ensure coffee is completely cooled before use.
- 24 pieces ladyfinger cookies (spongy structure)
- to taste Cocoa powder for dusting (bitter balance) Dust just before serving for best visual appeal.
Instructions
Preparation
- Begin by washing the raspberries gently under cool water and letting them drain in a colander until completely dry.
- In a large mixing bowl, combine the mascarpone cheese, heavy cream, sugar, and vanilla extract. Use an electric mixer on medium speed to beat until light and fluffy.
- Pour the cooled brewed coffee into a shallow dish for easy dipping of the ladyfinger cookies.
- Dip each ladyfinger cookie briefly into the coffee, ensuring they are moistened but not soggy.
Assembly
- Lay a layer of the coffee-soaked ladyfingers at the bottom of your baking dish.
- Spread half of the mascarpone mixture evenly over the layer of ladyfingers.
- Sprinkle half of the raspberries over the mascarpone layer.
- Repeat the layers with the remaining ladyfinger cookies and mascarpone mixture.
- Top with the remaining raspberries and dust with cocoa powder.
Chilling
- Cover the dish with plastic wrap and refrigerate for at least four hours, or overnight if possible.
Notes
This dessert can be served after dinner or as a breakfast treat. Keep it refrigerated for up to three days. Avoid room-temperature storage and do not freeze.