Description
this easy raspberry tiramisu tech. Our forbiddenarpone, & fresh raspberries for a stunning dessert.
Ingredients
Scale
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 ounces mascarpone cheese, softened
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup raspberry puree (from about 12 ounces fresh raspberries, blended and strained)
- 1/4 cup water
- 24–30 crisp ladyfinger cookies (Savoiardi)
- Extra fresh raspberries and mint leaves for garnish
Instructions
- Create the Zabaglione Base: In a heatproof bowl set over a pot of simmering water (a double boiler), whisk the egg yolks and sugar constantly for about 8-10 minutes. The mixture will become pale, thick, and warm to the touch. Remove from the heat and let it cool slightly.
- Whip the Cream: In a separate, chilled bowl, whip the heavy cream and vanilla extract until you have stiff peaks.
- Combine the Filling: Gently fold the softened mascarpone into the cooled egg yolk mixture until smooth. Then, carefully fold in the whipped cream in two additions until no white streaks remain. Be gentle to keep the mixture light and airy.
- Prepare the Raspberry Dip: In a shallow dish, whisk together the raspberry puree and water.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the raspberry mixture for just 1-2 seconds per side. You want them moistened but not soggy. Arrange a single layer in the bottom of a 9×13 inch dish.
- Layer and Chill: Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream. Cover with plastic wrap and refrigerate for at least 6 hours, but ideally overnight.
- Serve: Just before serving, garnish with a generous pile of fresh raspberries and a few mint leaves for a pop of color.
Notes
A vibrant, no-bake twist on classic tiramisu. This easy dessert features layers of sweet mascarpone cream, ladyfingers dipped in fresh raspberry puree, and is garnished with fresh berries.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 12 servings
- Calories: 425 kcal
- Sugar: 18 g
- Fat: 32 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g