Raspberry Tiramisu
Make this show-stopping raspberry tiramisu recipe made with raspberry liqueur, mascarpone, frozen raspberries, raspberry jam and lady fingers. Easy twist on the classic Italian dessert.
Ingredients
- 16-18 lady finger biscuits
- 1/2 cup raspberry liqueur
- 2 cups frozen raspberries
- 1 cup raspberry jam
- 2 cups heavy cream
- 8 egg yolks
- 8 tbsp sugar
- 4 tbsp water
- 8 oz mascarpone cheese
- fresh raspberries, for decoration
Instructions
- 1. Prepare the Cream Mixture:
- In a mixing bowl, beat the heavy cream until it reaches a medium consistency (not stiff peaks).
- Combine the cream cheese or mascarpone cheese with the heavy cream until well combined.
- In another bowl, whisk together the egg yolks, sugar, and water. Microwave the mixture for 30 seconds, then beat it until it turns white and dense.
- Using an electric mixer, beat the mixture on medium speed for about 5 minutes until it reaches a dense texture and turns white.
- Add the egg yolk mixture to the cream mixture and beat until homogeneous.
- 2. Assemble the Tiramisu:
- Dip each ladyfinger biscuit into the raspberry liqueur and place them in a 9x9-inch baking dish to create a single layer.
- Spread half of the cream mixture over the finger ladies, ensuring it cover the entire surface. Then sprinkle half of the frozen raspberries evenly over the cream layer.
- Place the rest of the fingerladies over the cream mixture and then spread raspberry jam over them.
- Finally, spread the rest of the cream mixture over raspberry jam, ensuring it covers the entire surface.
- 3. Chill and Serve:
- Cover the baking dish with plastic wrap and refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
- Before serving, decorate the top with fresh raspberries and dust with powdered sugar if desired. .
- Serve chilled and enjoy.