Description
Velvety mascarpone folds into whipped cream, layered with raspberry-soaked ladyfingers that burst with tangy sweetness. Topped with juicy berries and aromatic mint, this chilled dessert balances richness and refreshing fruit notes.
Ingredients
- 300 g fresh raspberries
- 100 ml raspberry liqueur
- 250 g mascarpone cheese
- 200 ml heavy cream
- 80 g granulated sugar
- 1 tsp vanilla extract
- 200 g ladyfingers
- 10 fresh mint leaves
Instructions
- Place 200 g raspberries and raspberry liqueur in a blender and puree until smooth, then strain through a fine mesh to remove seeds.
- In a large bowl, whisk mascarpone cheese, granulated sugar, vanilla extract, and heavy cream until soft peaks form.
- Quickly dip each ladyfinger into the raspberry puree and arrange half of them in a single layer at the bottom of a serving dish.
- Spread half of the mascarpone mixture evenly over the soaked ladyfingers and scatter half of the reserved whole raspberries on top.
- Repeat with another layer of dipped ladyfingers, the remaining mascarpone mixture, and garnish with the last raspberries.
- Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Before serving, tuck fresh mint leaves around the edges and drizzle any leftover raspberry puree over the top.
Notes
- Chill the tiramisu for at least 4 hours to allow flavors to meld and the texture to set.
- For an extra burst of flavor, macerate 50 g of raspberries with a teaspoon of sugar before blending.
- Use white chocolate shavings instead of cocoa powder for a complementary sweetness.
- Best served cold and enjoyed within 2 days for optimal freshness.