
We love a classic tiramisu, and couldn't imagine it getting any better...until raspberries entered the picture. The sweet-tart flavor of fresh fruit and raspberry jam pairs perfectly with creamy mascarpone, slightly bitter coffee and chocolate, and delicate ladyfingers. It adds a layer of fruity fun to the sophisticated Italian dessert that make it the perfect no-bake treat for summer (and all year round!).
To amplify the brighter flavors here, we used a little orange liqueur (like Cointreau or Grand Marnier) instead of traditional rum. As with regular tiramisu, the ladyfingers will soak up the coffee mixture quickly, so take care to not act fast as you dip them.
Though this recipe is lovely during peak raspberry season, it's also easily adaptable for the seasons. Swap out your favorite fruits and jams as you please. Cranberry sauce could be great come fall, or orange marmalade would be nice in the winter—have fun with it!
Made this? Let us know how it went in the comments below.
Ingredients
- 3 cups
heavy cream
- 3/4 cup
powdered sugar
- 2 tsp.
pure vanilla extract
- 12 oz.
mascarpone
- 3 cups
strongly brewed coffee
- 1/4 cup
Grand Marnier
- 36
ladyfingers
- 1/2 cup
raspberry jam
- 12 oz.
fresh raspberries
Chocolate shavings, for garnish
Directions
- Step 1In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream, powdered sugar, and vanilla until medium peaks form.
- Step 2In a medium bowl, add mascarpone and about ¼ cup of whipped cream. Stir until combined, then gently fold in the remaining whipped cream.
- Step 3In a large glass measuring cup, combine coffee and Grand Marnier.
- Step 4Spread a thin layer of whipped cream in the bottom of a large trifle dish. Working one a time, quickly dip 1 ladyfinger into coffee mixture, then place into dish. Place dipped ladyfingers in a circle until bottom is completely covered, breaking ladyfingers as needed to fit. Spread about a third of the whipped cream over ladyfingers into an even layer. Spread half of the jam over top, gently to not mix the whipped cream in too much. Then place raspberries in a circle over jam. Repeat with a second layer of ladyfingers, whipped, cream, jam, and raspberries. Add a third layer of dipped ladyfingers, then top with remaining whipped cream.
- Step 5Cover with plastic wrap and refrigerate until well chilled, at least 4 hours, or up to overnight.
- Step 6When ready to serve, top with chocolate shavings.