Raspberry Tiramisu
This raspberry tiramisu showcases bright fruit and creamy mascarpone, creating a dessert that's elegant yet simple to prepare, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup mascarpone cheese Use full-fat mascarpone for best results.
- 1 cup heavy cream 36%+ cream recommended for richer mouthfeel.
- 1 cup brewed coffee, cooled Make sure the coffee is fully cooled.
- 1 package ladyfingers Use a crisp, quality brand.
- 1 cup raspberries Fresh ripe raspberries preferred; use frozen if out of season.
- 3 tablespoons sugar Taste-adjust as needed based on the tartness of raspberries.
- 1 teaspoon vanilla extract
- to taste tablespoons cocoa powder for dusting Use a fine-mesh sieve for even dusting.
Instructions
Preparation
- In a mixing bowl, combine mascarpone cheese, sugar, and vanilla extract. Mix gently until completely smooth and free of lumps.
- In a separate chilled bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture carefully.
- Brew coffee and cool it to room temperature. Quickly dip each ladyfinger into the coffee for a second or two.
- Arrange half of the soaked ladyfingers in a single layer on the bottom of your serving dish. Spread half of the mascarpone mixture evenly over them, then scatter half of the raspberries across the cream.
- Repeat with a second layer of soaked ladyfingers, remaining mascarpone mixture, and rest of the raspberries on top.
- Cover the dish tightly and refrigerate for at least 4 hours, preferably overnight.
Finishing Touches
- Before serving, dust the top lightly with cocoa powder.
Notes
Serve within three days for best texture. Tiramisu can be frozen but quality may decline slightly. For variations, try adding a thin layer of chocolate ganache or using a dairy-free alternative.