Raspberry Tiramisu
Posted by Donna-Marie Pye on
Invited to a summer party (like Relish co-owner Donna-Marie was a few weeks ago) and offered to bring dessert? This easy no-bake summer treat can be made ahead and frozen or refrigerate and serve cold.
Ingredients...
- 1½ cups strong brewed coffee or brewed espresso, cooled to room temperature (or substitute strong brewed black or raspberry tea for the coffee)
- 4 tbsp sugar, divided
- 15 Italian ladyfingers
- 1 cup Provisions raspberry jam
- 2 cups (16 oz) mascarpone cheese, room temperature
- 2 tbsp Nielson-Massey Vanilla bean paste
- 6 tablespoons raspberry, Grand Marnier or other favourite flavoured liqueur
- 1/2 cup whipping cream
- 2 oz fine-quality bittersweet chocolate, grated or cocoa powder
- 2 pints fresh raspberries ( I used three 1/2-pints)
Method...
- To prepare ladyfingers, stir 2 tablespoons sugar into the cooled coffee, stirring to dissolve. Dip each ladyfinger into the coffee mixture and arrange in a 9-inch square baking dish in tightly packed layers. Pour remaining coffee mixture evenly over the layers of ladyfingers.
- Add raspberry jam and gently spread over the top of cookie layer, smoothing gently with the back of a spoon so you don't mix them into the cookies.
- Using a stand or hand mixer, place softened mascarpone in a medium mixing bowl and beat in remaining 2 tablespoons sugar. Add vanilla and liqueur and continue to beat until smooth and creamy. If the mixture seems a little too stiff, feel free to add a little more liqueur. Scrap into a separate bowl.
- In the same bowl, using the same beaters (you don't need to clean them off), beat whipping cream until stiff peaks form. Add to bowl with marscapone and using a rubber spatula, fold the cream into the cheese until well blended.
- Using a silicone spatula, spread the mascarpone mixture to evenly cover the raspberry ja. Sprinkle mascarpone with chopped chocolate or cocoa and arrange raspberries to cover mascarpone filling. Cover and refrigerate for 30 minutes to 2 hours before serving. Serve on chilled dessert dishes.
Serves 8 to 10.
Make Ahead: Prepare recipe up to the addition of fresh raspberries. Cover and freeze for up to 2 weeks. Thaw in refrigerator and garnish with fresh raspberries before serving.
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