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Raspberry Tiramisu
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Raspberry Tiramisu

The only thing better than classic tiramisu? If you're a raspberry lover, the answer is: Raspberry Tiramisu! Make up to 24 hours in advance, cover with plastic wrap, then refrigerate until needed!

Prep Time
30 mins
Cook Time
15 mins
Additional Time
8 hrs
Servings: 1 9x13-inch tray
Course: Dessert
Cuisine: Italian, American

Ingredients

  • 9 large egg yolk
  • 1/2 cup (99g) granulated sugar
  • 1/4 cup (57ml) raspberry liqueur
  • 1/4 teaspoon salt
  • 2 cups (16 ounces/454g) mascarpone cheese room temperature
  • 2 cups (454ml) heavy whipping cream
  • 2 Tablespoons (28g) confectioners' sugar
  • 2 cups (454ml) coffee freshly brewed (HOT!, strong
  • 2 ounces (57g) dark chocolate finely chopped
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract optional
  • 48 hard lady fingers
  • 1 cup (275g) seedless raspberry jam divided
  • 4 ounce raspberries fresh
  • cocoa powder for dusting, unsweetened
  • chocolate for dusting, optional, shavings

Instructions

    Cup of Yum
  1. Fill a large saucepan with 3-inches of water and bring to a boil over high-heat. Then decrease the heat to a simmer. 
  2. In a large glass bowl (choose one that will fit snugly on top of your saucepan), add the egg yolks and sugar. Using a handheld electric mixer, beat on high-speed until the mixture is thick and pale yellow, about 3 to 4 minutes. 
  3. Decrease the mixer speed to low speed and add the raspberry liqueur and salt, beating until combined.
  4. Place the bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Then, using the handheld electric mixer, beat the mixture until it’s very thick, and the temperature registers 145 degrees (F) on an instant-read thermometer. This can take about 10 minutes, so be patient and don’t stop mixing (or the mixture can curdle). 
  5. Carefully remove the bowl from heat and add in the mascarpone cheese, a little bit at a time, mixing slowly, until the mixture is smooth, and the cheese is completely combined. 
  6. Set aside - at room temperature, for 15 minutes, or until the mixture has cooled down. 
  7. In a large chilled bowl, combine the heavy cream and confectioners' sugar and,  using a handheld electric mixer, beat on medium-speed until soft peaks form.
  8. Using a silicone spatula, gradually fold the whipped cream into the mascarpone mixture, stirring well to combine. Set aside. 
  9. In a large bowl, combine the hot coffee and chopped chocolate and whisk until the chocolate is completely melted. Then whisk in the vanilla and almond extracts.
  10. Quickly dip half of the ladyfingers into the coffee mixture and arrange in a single layer on the bottom of a 9x13-inch baking dish. Be careful not to soak the lady fingers too long, or they'll yield a soggy tiramisu.
  11. Spread half of the jam over the ladyfingers. Then spread half of the mascarpone mixture over the jam mixture. Sprinkle 2 cups of the fresh raspberries on top of the mascarpone cheese, sprinkling them randomly but evenly to ensure each slice will contain some fresh raspberries.  
  12. Repeat this process, layering with the remaining ladyfingers, then the jam mixture, then the remaining mascarpone cheese. Cover the top with the remaining fresh raspberries. 
  13. Cover and refrigerate for at least 8 hours before serving. Or up to 24 hours!
  14. Uncover the tiramisu and lightly dust with cocoa powder. Top with shaved chocolate. Slice and serve!