Indulge in the exquisite flavors of this raspberry tiramisu. Made with layers of ladyfingers soaked in raspberry liqueur and espresso, and a luscious raspberry mascarpone cream, this dessert is a delightful twist on the classic Italian tiramisu. Perfect for special occasions or as a sweet treat any day of the week. Follow this recipe to create a mouthwatering raspberry tiramisu that will impress your guests.
Ingredients
- 2 cups fresh raspberries
- 1/2 cup raspberry liqueur
- 1 cup strong brewed espresso, cooled
- 24 ladyfingers
- 3/4 cup granulated sugar
- 3 egg yolks
- 1/4 cup icing sugar
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese
- 1 1/2 cups heavy cream
- Cocoa powder for dusting
- Fresh mint leaves for garnish
Directions
- In a small bowl, crush half of the raspberries and mix with raspberry liqueur. Set aside.
- Dip each ladyfinger into the cooled espresso, just enough to moisten it, but not soak it completely. Arrange half of the soaked ladyfingers in a single layer in the bottom of a rectangular dish.
- In a medium-sized bowl, beat the granulated sugar and egg yolks until pale and creamy, about 5 minutes.
- Add the icing sugar and vanilla extract to the egg yolk mixture and mix well.
- Add the mascarpone cheese to the mixture and beat until smooth and well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well incorporated.
- Spread half of the mascarpone cream over the soaked ladyfingers in the dish.
- Spread half of the crushed raspberry mixture over the cream layer.
- Repeat the layers by arranging the remaining soaked ladyfingers, mascarpone cream, and crushed raspberry mixture.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the tiramisu to set.
- Before serving, sift cocoa powder over the top of the tiramisu and garnish with the remaining fresh raspberries and mint leaves.
- Slice and serve chilled.
