Raspberry Tiramisu

Prep Time: 20 mins | Cook Time: 0 mins | Course: Dessert | Serves: 8 

A very saucy raspberry jam elegantly layered over ladyfingers piped with raspberry-flavored whipped mascarpone cream and more fresh raspberries. I didn’t add a chocolate element but you could easily add a dusting of unsweetened cocoa or a grating of dark chocolate over the mascarpone cream before adding the fresh raspberries. Use a 9” round, square, or pedestalled dish. This is a great make-ahead dessert. Refrigerating overnight gives the flavors time to marry.

12 oz frozen raspberries, thawed

¼ cup sugar

1 lemon, zested and juiced

3 oz raspberry liqueur

1 tsp vanilla

2 3-oz pkgs ladyfingers

MascarponeTopping:

8 oz mascarpone cheese

¼ cup sugar

1 ½ cups heavy cream

2 oz raspberry liqueur

1 tsp vanilla

12 oz fresh raspberries

In a large pyrex or other microwavable bowl, mix raspberries, sugar, lemon zest, half of the lemon juice (reserving the other half for the mascarpone topping), and raspberry liqueur. Microwave for 3 minutes, then add in the vanilla and stir.

Whip mascarpone cheese with sugar until fluffy, scrape the bowl down and whip on low again drizzling in the cream. Whip to soft peaks, then add in the vanilla. 

Layer the bottom of a 9” dish with ladyfingers. Spoon a generous amount of berries and sauce over the top. Pipe or spoon and smooth a layer of mascarpone on top of the berries. Repeat with another layer, 3 if you have enough room (I did 2 layers and ran out of space in my pedestalled dish). Top with a generous layer of fresh raspberries. Store in the refrigerator overnight or until ready to serve.