Description
A delightful fusion of classic Italian dessert and fresh raspberries, offering a unique, fruity twist.
Ingredients
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup strong brewed coffee, cooled
- 1-2 tablespoons coffee liqueur (optional)
- 24 ladyfinger cookies
- Unsweetened cocoa powder for dusting
Instructions
- In a medium bowl, whip the heavy cream until soft peaks form.
- In another bowl, combine mascarpone, sugar, and vanilla; mix gently.
- Fold the whipped cream into the mascarpone mixture carefully, maintaining the fluffiness.
- In a shallow dish, mix the cooled coffee with the coffee liqueur.
- Dip each ladyfinger briefly in the coffee mixture (do not soak them).
- Layer half of the dipped ladyfingers in a 9-inch dish, followed by half of the mascarpone mixture.
- Add half of the raspberries on top.
- Repeat the layers with the remaining ingredients, finishing with the mascarpone mixture.
- Cover and refrigerate for at least four hours or overnight for best results.
- When ready to serve, dust the top with cocoa powder and garnish with additional raspberries.
Notes
Leftover tiramisu can be stored in an airtight container in the refrigerator for up to three days. Avoid freezing to maintain texture.
- Prep Time: 20
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian