Raspberry Tiramisu Recipe
This dessert looks very impressive. I used strawberries instead of raspberries and Chambord instead of Grand Marnier. It tasted great - like a fancy strawberry shortcake.
This dessert looks very impressive. I used strawberries instead of raspberries and Chambord instead of Grand Marnier. It tasted great - like a fancy strawberry shortcake.
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup whipping cream
- confectioners' sugar
- 1 1/2 cups seedless raspberry jam (or strawberry)
- 6 tablespoons orange liqueur (grand marnier) (substitute chambord)
- 1 pound mascarpone cheese at room temperature
- 28 soft ladyfingers or 2 (12 ounce) pound cakes cut into 3 by 1 by 1 1/2-inch pieces
- 3 (1/2 dry pint) baske fresh raspberries (or strawberries) (about 3 3/4 cups total)
- Carbohydrate 81.2563625 g
- Cholesterol 135.044166666667 mg
- Fat 25.3406983333333 g
- Fiber 8.35283334334691 g
- Protein 8.06409833333333 g
- Saturated Fat 13.551245 g
- Serving Size 1 1 Serving (281g)
- Sodium 239.389 mg
- Sugar 72.9035291566531 g
- Trans Fat 3.04724316666666 g
- Calories 597 calories
Step-by-step
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
- Dust with the confectioners' sugar and serve.
Traditional tiramisu relies on espresso and cocoa to build bitterness that counters rich zabaglione, but fruit-forward iterations swap coffee for tart preserves and liqueurs. Building this dish successfully requires managing moisture so the sponge absorbs flavor without disintegrating into a dense paste. Whipping the cream separately incorporates trapped air cells that provide structural lift when folded into the dense, room-temperature mascarpone cheese. Beat the whipping cream, sugar, and vanilla until soft peaks form, meaning the mixture gently folds over upon itself when the beaters are lifted. Fold precisely one quarter of this whipped dairy into the mascarpone first to lighten its heavy fat structure before incorporating the rest. When layering ladyfingers and fruit purees, the assembly must rest refrigerated for a minimum of three hours to allow the starches in the cake to hydrate evenly. Sugar molecules draw moisture out of the fresh berries via osmosis, concentrating their natural fruit acids while softening the surrounding crumb to a uniform density. Visual doneness for the resting phase is achieved when a knife inserted into the center meets slight, uniform resistance from fully hydrated sponge cake rather than a wet interior. Dust the top with confectioners' sugar immediately before service to prevent the surface humidity from dissolving the dry crystals.
