Raspberry Tiramisu
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Adding raspberry puree to the mascarpone layers makes for a scrumptious twist on an old favorite.
Ingredients
- 3 cups raspberries
- 1 pound mascarpone cream cheese
- 1-1/2 cups heavy cream
- 2/3 cup sugar
- 1/2 teaspoon almond extract
- 40 lady fingers
- 2 cups hot water
- 3 tablespoons instant espresso powder
- 2 teaspoons unsweetened cocoa
- 2 tablespoons coffee liqueur (optional)
Cooking Instructions
- Puree and strain seeds from raspberries. In a large bowl stir puree into mascarpone and set aside. In a clean bowl, beat the heavy cream, sugar and almond extract until soft peaks form. Stir one-third of the whipped cream into mascarpone mixture. In two more additions, fold the remaining whipped cream into mascarpone mixture.
- Line the bottom of a 13x9-inch pan with half the ladyfingers. In 2 cups of hot water, stir to combine espresso powder, cocoa and liqueur, if using. Brush half the espresso mixture onto the ladyfingers.
- Spread half the mascarpone mixture over the ladyfingers. Repeat layering with the remaining lady fingers, coffee and mascarpone mixtures.
- Chill at least 4 hours.
Substitution(s)
- For a lighter dessert, Neufchatel cheese can be substituted for the mascarpone.
- Fresh or frozen strawberries can be substituted for part or all of the raspberries.
- Defrosted, frozen raspberries may be used instead of fresh raspberries.
Preparation Time:
Ready In:
Servings:
Chilling Time: 4 hours
30 minutes
Ready In:
4 hours 30 minutes
Servings:
24
Chilling Time: 4 hours
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