Description
Velvety mascarpone cream folds into freshly whipped vanilla-scented cream, layered with raspberry-infused ladyfingers and finished with dark chocolate shavings. Each spoonful delivers creamy, tart, and crunchy textural harmony.
Ingredients
- 300 g fresh raspberries
- 50 g granulated sugar
- 40 ml raspberry liqueur
- 6 egg yolks
- 100 g granulated sugar
- 500 g mascarpone cheese
- 250 ml heavy cream
- 1 tsp vanilla extract
- 200 g ladyfingers
- 20 g dark chocolate
Instructions
- In a blender, combine fresh raspberries, 50 g granulated sugar, and raspberry liqueur; puree until smooth and strain through a fine sieve to remove seeds.
- In a heatproof bowl set over simmering water, whisk egg yolks with 100 g granulated sugar until pale, thick, and doubled in volume.
- Remove the bowl from heat and gently fold in mascarpone cheese until smooth and fully incorporated.
- In a separate chilled bowl, whip heavy cream with vanilla extract to soft peaks; carefully fold whipped cream into the mascarpone mixture.
- Quickly dip each ladyfinger into the raspberry coulis and arrange a single layer in the bottom of a 20×20 cm dish.
- Spread half of the mascarpone mixture over the soaked ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Shave dark chocolate over the top layer and chill the assembled tiramisu in the refrigerator for at least 4 hours or overnight for best texture.
- Before serving, garnish with a few whole raspberries and additional chocolate shavings if desired.
Notes
- Chill the tiramisu for at least 4 hours to allow flavors to meld
- Use a fine mesh sieve to remove raspberry seeds for a smooth coulis
- For a boozy kick, substitute raspberry liqueur with Amaretto or coffee liqueur
- Leftovers can be refrigerated for up to two days in an airtight container