Description
A luscious and refreshing Raspberry Tiramisu featuring layers of almond-liqueur soaked ladyfingers, mascarpone cream, and fresh raspberries, topped with dark chocolate shavings. This no-bake dessert is perfect for special occasions or a decadent treat and requires refrigeration to set for at least 6 hours.
Ingredients
Mascarpone Cream
- 300 ml thickened cream (heavy / whipping cream) (1 ¼ cups)
- ⅓ cup caster sugar (superfine sugar) (66g / ~2 ⅓ oz)
- 500 g mascarpone cheese (~17 ½ oz)
- 2 teaspoons vanilla extract
Assembly
- 28 Savoiardi (ladyfinger) biscuits
- ½ cup Amaretto (almond liqueur) (125 ml)
- 3 cups fresh raspberries (375g / ~13 ¼ oz)
- 50 g dark (50%) chocolate, shaved (1 ¾ oz)
Instructions
- Whip Cream: In a medium bowl, beat the thickened cream with an electric beater until soft peaks form, ensuring a light and airy texture.
- Prepare Mascarpone Mixture: In a separate bowl, gently beat mascarpone cheese, caster sugar, and vanilla extract together just until combined, avoiding overmixing to maintain smoothness.
- Fold Cream Into Mascarpone: Gently fold one-third of the whipped cream into the mascarpone mixture without deflating the cream. Repeat folding with remaining whipped cream until fully incorporated, maintaining a fluffy consistency.
- Soak Ladyfingers: Quickly dip each Savoiardi biscuit into the Amaretto liqueur, making sure not to soak them to prevent sogginess.
- Layer Ladyfingers: Arrange the dipped biscuits side by side in a 9-inch square tin, approximately 14 biscuits forming the first layer. Press lightly to level and trim any excess if needed.
- Spread Mascarpone Layer: Cover the biscuit layer evenly with half of the mascarpone cream mixture, using an offset spatula for smoothness.
- Prepare Raspberry Sauce: Mash half of the fresh raspberries lightly in a bowl using a fork, leaving the mixture slightly lumpy, then spread it over the mascarpone layer.
- Repeat Layers: Add the second layer of quickly dipped biscuits followed by the remaining mascarpone cream, spreading evenly.
- Top with Chocolate and Raspberries: Sprinkle shaved dark chocolate over the final mascarpone layer, then decorate with the remaining fresh raspberries, tearing some while leaving others whole for texture and visual appeal.
- Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld and dessert to set properly before serving.
- Enjoy and Feedback: Serve chilled and take a moment to leave a comment and rating. Your feedback is appreciated and helpful.
Notes
- Use freshly whipped cream at soft peak stage for the best texture.
- Ladyfingers (Savoiardi biscuits) should be dipped quickly in Amaretto to avoid sogginess.
- Use fresh raspberries for optimal flavor and texture.
- Shaving the dark chocolate thinly helps it melt nicely at room temperature.
- Allow sufficient refrigeration time to let the dessert set and flavors blend.
- Amaretto adds a distinct almond flavor but can be substituted with coffee or raspberry liqueur for variation.
- Ensure mascarpone is at room temperature for smooth mixing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
