Raspberry Tiramisu
This delightful twist on the classic Italian dessert features layers of creamy mascarpone and fresh raspberries, offering a light and summery flavor profile.
Ingredients
Coffee Base
- 1 cup strong brewed coffee, cooled Consider adding wine or liqueur for flavor.
Cream Mixture
- 1 cup mascarpone cheese Use room temperature for easier whipping.
- 1 cup heavy whipping cream Chill the mixing bowl for better results.
- ½ cup sugar
- 1 teaspoon vanilla extract
Ladyfingers and Topping
- 1 package ladyfingers (about 24–30) Quickly dip in coffee before layering.
- 1 cup fresh raspberries (plus extra for garnish) Fresh raspberries provide the best texture.
- to taste Cocoa powder for dusting Dust the top before serving.
Instructions
Preparation
- Brew a strong cup of coffee and allow it to cool. Optional: stir in 1–2 tablespoons of alcohol if desired.
- In a mixing bowl, combine mascarpone cheese, heavy whipping cream, sugar, and vanilla extract. Whip until thick and creamy, stopping when soft peaks form.
Layering
- Quickly dip each ladyfinger into the cooled coffee and layer them in the bottom of a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Add a layer of fresh raspberries on top, pressing them lightly into the cream.
- Repeat layers with remaining ladyfingers, mascarpone, and raspberries, finishing with mascarpone on top.
Chilling
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
Serving
- Before serving, dust with cocoa powder and garnish with whole raspberries and mint.
Notes
Refrigerate leftovers covered tightly for up to 3 days. For freezing, wrap tightly and freeze for up to 1 month, but expect changes in texture.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 70mgFiber: 2gSugar: 18g
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