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Raspberry Tiramisu

4

570 min

Raspberry Tiramisu

Raspberry Tiramisu Photo 1

Time

570 min

Serving

6 persons

Calories

1033

Rating

4.00★ (44)

Cuisine

Italian
Author: Victoria Buriak
A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.

Ingredients

  • or frozen raspberries: 1 pound (fresh)
  • white sugar: 6 Tbsp
  • white sugar: 1 cup
  • hot water: 0.33333 cup
  • brandy-based orange liqueur (such as Grand Marnier®): 0.25 cup
  • water: 0.5 cup (cold)
  • egg yolks: 4 piece
  • white sugar: 6 Tbsp
  • mascarpone cheese: 1 pound
  • egg whites: 4 piece
  • white sugar: 6 Tbsp
  • vanilla extract: 0.5 tsp
  • ounces ladyfingers: 12 piece
  • ounces grated semisweet chocolate: 4 piece
  • almonds: 3 Tbsp (toasted, sliced)

Metric Conversion

Stages of cooking

Raspberry Tiramisu Photo 21
Raspberry Tiramisu Photo 32
Raspberry Tiramisu Photo 43
  1. In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
    Raspberry Tiramisu Photo 2
  2. Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
    Raspberry Tiramisu Photo 3
  3. Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.
    Raspberry Tiramisu Photo 4

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