How to Make Raspberry Tiramisu - A Step-by-Step Guide

Tiramisu is a classic Italian dessert that has been enjoyed for generations. Its creamy, decadent layers are a perfect balance of sweetness and richness, making it a beloved treat for anyone with a sweet tooth. While the traditional recipe calls for coffee and chocolate, there are countless variations that can be made to suit different tastes and preferences.

One such variation is Raspberry Tiramisu. This delightful twist on the classic dessert adds a tangy and fruity element with the...

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Ingredients

  • 1 pound fresh or frozen raspberries
  • 6 tablespoons white sugar
  • 1 cup white sugar
  • ⅓ cup hot water
  • ¼ cup brandy-based orange liqueur (such as Grand Marnier®)
  • ½ cup cold water
  • 4 egg yolks
  • 6 tablespoons white sugar
  • 1 pound mascarpone cheese
  • 4 egg whites
  • 6 tablespoons white sugar
  • ½ teaspoon vanilla extract
  • 12 ounces ladyfingers
  • 4 ounces grated semisweet chocolate
  • 3 tablespoons sliced almonds, toasted

Information

  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • 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.
  • Nutrition

    1033 cal.

    • Total Fat: 51g
    • Saturated Fat: 25g
    • Cholesterol: 357mg
    • Sodium: 168mg
    • Total Carbohydrate: 129g
    • Dietary Fiber: 7g
    • Total Sugars: 88g
    • Protein: 18g
    • Vitamin C: 19mg
    • Calcium: 177mg
    • Iron: 4mg
    • Potassium: 249mg