Fresh Raspberry Tiramisu Dessert (Print Version)
# Ingredients:
→ Main Components
01 -
480 g fresh raspberries
02 -
240 g mascarpone cheese
03 -
240 ml heavy cream
04 -
30 g powdered sugar
05 -
5 ml vanilla extract
06 -
240 ml brewed espresso, cooled
07 -
24 ladyfingers
08 -
30 ml raspberry liqueur
09 -
8 g cocoa powder
# Instructions:
01 -
In a medium bowl, combine fresh raspberries with raspberry liqueur. Using a fork, gently mash to release juices, leaving some whole berries for texture.
02 -
In a large bowl, whisk mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
03 -
Using an electric mixer, beat the mascarpone mixture on medium speed for 2–3 minutes until stiff peaks form.
04 -
Briefly dip each ladyfinger into the cooled espresso, ensuring they are moistened but not soaked through.
05 -
Arrange a layer of soaked ladyfingers at the base of a rectangular dish, covering the entire bottom surface.
06 -
Spread half of the mascarpone mixture evenly over the ladyfingers using a spatula.
07 -
Distribute half of the raspberry mixture over the mascarpone layer, gently spreading with the back of a spoon.
08 -
Repeat with a second layer of espresso-dipped ladyfingers, followed by the remaining mascarpone mixture and raspberry mixture.
09 -
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight until set.
10 -
Before serving, use a fine mesh sieve to dust the top evenly with cocoa powder. Serve chilled, garnished with extra fresh raspberries if desired.
# Notes:
01 -
Allowing the dessert to chill overnight enhances flavor development and optimal texture.