Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Raspberry Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours 15 minutes (including chilling time)
  • Yield: 8 servings

Description

This Chocolate Raspberry Tiramisu is a luscious twist on the classic Italian dessert, combining rich mascarpone and chocolate ganache layers with the fresh, tart flavor of raspberries. Quick to assemble and chilled to perfection, this tiramisu offers a perfect balance of creamy chocolate, coffee-soaked ladyfingers, and vibrant raspberries for an elegant and indulgent treat.

Ingredients

Ganache and Filling

  • 3/4 cup semi-sweet chocolate chips
  • 1 cup heavy cream (divided: 1/4 cup for ganache, 3/4 cup for filling)
  • 1/2 (100g) cup granulated sugar
  • 1 pound mascarpone cheese
  • 3 egg yolks

Assembly and Soaking Liquid

  • 1 cup strongly brewed coffee
  • 1/4 cup Chambord (raspberry liqueur)
  • 2 tablespoons granulated sugar
  • 24 lady fingers (from a 7-ounce package)

Garnish

  • 2 pints fresh raspberries

Instructions

  1. Make the Ganache: Combine 1/4 cup heavy cream with the semi-sweet chocolate chips in a microwave-safe bowl. Heat in the microwave for 30 seconds, then let it sit inside the closed microwave for 2-3 minutes to allow the residual heat to melt the chocolate. Stir until smooth. If not fully melted, repeat heating briefly. Alternatively, melt over a double boiler on the stove. Let cool 10-15 minutes to prevent curdling.
  2. Prepare the Mascarpone Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone and 1/2 cup (100g) sugar together for 20-30 seconds. Scrape down the sides. Add the cooled ganache and mix on low speed until just combined. Scrape bowl again and add the egg yolks and remaining 3/4 cup heavy cream. Mix on low speed just until combined to maintain a light, smooth texture without curdling.
  3. Mix Coffee Soaking Liquid: In a medium bowl, combine strongly brewed coffee, Chambord, and 2 tablespoons sugar. Stir until sugar dissolves.
  4. Assemble the Tiramisu – First Layer: Quickly dip each lady finger one at a time into the coffee mixture, avoiding over-saturation, and arrange them side by side in an 8×8-inch or 2-quart baking dish. Fill gaps by snapping ladyfingers as needed. Spread a 1/4-inch thick layer of the mascarpone filling over the ladyfingers.
  5. Assemble the Tiramisu – Second Layer: Dip the remaining lady fingers briefly in the coffee mixture, arrange over the filling to cover evenly, and top with the remaining mascarpone filling, spreading it evenly. Cover the dish tightly with plastic wrap, pressing it onto the surface of the tiramisu to prevent drying.
  6. Chill: Refrigerate the tiramisu for at least 3 hours, preferably overnight, to allow flavors to meld and dessert to set properly.
  7. Serve: Remove the plastic wrap and smooth any indentations. Garnish the top neatly with fresh raspberries arranged in rows. Cut and scoop generous portions into bowls and serve immediately.

Notes

  • Be careful not to over-mix the mascarpone filling to avoid curdling.
  • Do not soak ladyfingers too long to prevent sogginess.
  • If you don’t have a microwave, melt the chocolate ganache using a double boiler.
  • Chilling overnight enhances flavor and texture.
  • Fresh raspberries add a beautiful and tart contrast to the rich dessert.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired

Find it online: https://sarabaking.com/chocolate-raspberry-tiramisu-recipe/