Delicious Raspberry Tiramisu Recipe

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

1. In a small bowl, crush half of the raspberries and mix with raspberry liqueur. Set aside.
2. 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.
3. In a medium-sized bowl, beat the granulated sugar and egg yolks until pale and creamy, about 5 minutes.
4. Add the icing sugar and vanilla extract to the egg yolk mixture and mix well.
5. Add the mascarpone cheese to the mixture and beat until smooth and well combined.
6. In a separate bowl, whip the heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the mascarpone mixture until well incorporated.
8. Spread half of the mascarpone cream over the soaked ladyfingers in the dish.
9. Spread half of the crushed raspberry mixture over the cream layer.
10. Repeat the layers by arranging the remaining soaked ladyfingers, mascarpone cream, and crushed raspberry mixture.
11. 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.
12. Before serving, sift cocoa powder over the top of the tiramisu and garnish with the remaining fresh raspberries and mint leaves.
13. Slice and serve chilled.

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