Description
A fruity and elegant twist on the classic tiramisu, featuring layers of coffee-soaked ladyfingers, a rich mascarpone cream, and a sweet-tart raspberry sauce.
Ingredients
Scale
For the Crust:
- 24 ladyfinger cookies (savoiardi)
- 1 cup strong brewed coffee, cooled
- 16 oz mascarpone cheese, room temperature
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups fresh raspberries
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
- Cocoa powder for dusting
Instructions
1. Prepare the Crust:
- In a bowl, gently mash 1 cup of raspberries with the powdered sugar and lemon juice to create a rustic sauce. Set aside.
- In a large bowl, whip the heavy cream, granulated sugar, and vanilla until soft peaks form. Gently fold in the mascarpone cheese until the mixture is smooth and well combined.
- Quickly dip each ladyfinger into the cooled coffee and arrange a single layer in the bottom of an 8×8 inch dish.
- Spread half of the mascarpone cream mixture over the ladyfingers. Dollop and swirl half of the raspberry sauce over the cream.
- Repeat the layers with the remaining dipped ladyfingers, mascarpone cream, and raspberry sauce. Top with the remaining 1 cup of fresh raspberries.
- Cover and refrigerate for at least 4 hours, or preferably overnight. Just before serving, dust the top with cocoa powder.
Notes
You can customize the seasonings to taste.