Yield: 12
Raspberry-Kissed Tiramisu: A Fresh Take on an Italian Classic
Prep Time
30 minutes
Cook Time
15 minutes
Additional Time
8 hours
Total Time
8 hours 45 minutes
Ingredients
- 9 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup raspberry liqueur
- 1/4 teaspoon salt
- 2 cups mascarpone cheese room temperature
- 2 cups heavy whipping cream
- 2 Tablespoons confectioners' sugar
- 2 cups strong coffee freshly brewed
- 2 ounces dark chocolate finely chopped
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 48 hard lady fingers
- 1 cup seedless raspberry jam divided
- 6 ounce containers fresh raspberries
- unsweetened cocoa powder for dusting
- chocolate shavings for dusting, optional
Instructions
- Prepare Water Bath: Fill a large saucepan with 3 inches of water. Bring to boil, then reduce to simmer.
- Make Base Mixture: In a large heat-safe bowl, beat egg yolks and sugar with electric mixer until pale and thick (3-4 minutes). Mix in raspberry liqueur and salt at low speed.
- Heat Mixture: Place bowl over simmering water (double-boiler method). Beat continuously until mixture reaches 145°F (about 10 minutes). Ensure constant mixing to prevent curdling.
- Add Mascarpone: Remove from heat. Gradually incorporate mascarpone cheese, mixing until smooth. Let cool at room temperature for 15 minutes.
- Prepare Cream: In a chilled bowl, whip heavy cream with confectioners' sugar until soft peaks form. Gently fold into cooled mascarpone mixture.
- Make Coffee Mixture: Combine hot coffee with chocolate, stirring until melted. Add vanilla and almond extracts.
- First Layer: Quickly dip half the ladyfingers in coffee mixture and arrange in 9x13-inch dish. Top with half the raspberry jam, then half the mascarpone mixture. Distribute 2 cups fresh raspberries evenly.
- Second Layer: Repeat layering with remaining ingredients: ladyfingers, jam, mascarpone mixture, and fresh raspberries.
- Chill: Cover and refrigerate for minimum 8 hours or up to 24 hours.
- Finish & Serve: Before serving, dust with cocoa powder and garnish with shaved chocolate.
Notes
Recommended Equipment
- 9x13 inch baking dish
- Electric mixer
- Fine-mesh strainer
- Saucepan
- Mixing bowls
Recipe Notes
- Allow mascarpone to come to room temperature for smooth mixing
- Don't over-soak the ladyfingers - a quick dip is sufficient
- Can be made up to 24 hours in advance
- Store covered in refrigerator for up to 3 days
FAQ's
- Can I use frozen raspberries?
Yes, frozen raspberries work well for the sauce. Thaw completely and drain excess liquid before using. - Can I make this alcohol-free?
Replace coffee liqueur with additional strong coffee or non-alcoholic coffee flavoring. - Can I freeze tiramisu?
Not recommended as the texture may become grainy when thawed. - How long will this keep?
Best consumed within 3 days when stored properly in the refrigerator.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 840Total Fat: 58gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 399mgSodium: 509mgCarbohydrates: 64gFiber: 2gSugar: 30gProtein: 15g
Nutrition may not be accurate
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