Raspberry tiramisu offers a bright, fruity twist on the classic Italian dessert. Layers of espresso-soaked ladyfingers are replaced or complemented by raspberry syrup and fresh berries, while mascarpone remains lusciously creamy. The result is light, tangy, and elegantly sweet—a perfect finish to a celebratory meal or a special occasion dessert to share with loved ones.

Ingredients

• 1 cup of seedless raspberry jam
• 6 tablespoons orange liqueur (recommended: Grand Marnier)
• 1 pound mascarpone cheese, at room temperature
• 1 cup of heavy whipping cream
• 1/4 cup of sugar
• 1 teaspoon pure vanilla extract
• 28 soft ladyfingers or 2 12-ounce pound cakes, cut into 3″ x 1″ x 1″ x 1/2-inch thick pieces
• 3 pints of fresh raspberries (about 3 3/4 cups total)
• Confectioners’ sugar, for serving

Process

1. Whisk the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
2. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
3. Beat heavy whipping cream with sugar and vanilla using an electric mixer until soft peaks form. Use a large bowl and stop when peaks hold.
4. Gently stir 1/4 of the whipped cream into the mascarpone using a large rubber spatula to loosen the mixture. Then fold in the remaining whipped cream until the filling is smooth and even.
5. Line the bottom of a 13 x 9 x 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
6. Layer the dessert by spreading half the jam over the ladyfingers. Spoon half the mascarpone mixture on top, then add half the raspberries. Repeat the same sequence with the remaining ladyfingers, jam, mascarpone, and raspberries until assembled.
7. Cover and refrigerate for at least 3 hours or overnight.
8. Dust with the confectioners’ sugar and serve.

Tagged: dessert, Food, Raspberry, recipe, Tiramisu