Description
Here’s a fruity twist on the much-beloved coffee-and-chocolate version: homemade soft ladyfingers are soaked in raspberry-flavored liqueur and jam then layered with a sweet whipped mascarpone cream and fresh raspberries. Repeat the layers, let meld for bit, and then generously dust with raspberry sugar. The perfect special occasion, make-ahead dessert to serve a crowd!
Ingredients
Scale
- 48 soft ladyfingers, homemade or store-bought
- Two 13-ounce jars raspberry preserves
- 1/4 cup warm water
- 1/4 cup Chambord or other raspberry-flavored liqueur
- 4 pints raspberries
MASCARPONE-CREAM MIXTURE:
- 2 pounds (32 ounces) mascarpone cheese, at room temperature
- 1/4 cup Chambord or other raspberry-flavored liqueur
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
RASPBERRY SUGAR:
- 1/2 ounce freeze-dried raspberries
- 1/2 cup confectioners’ sugar
Instructions
- Combine the raspberry preserves and 1/4 cup warm water, whisking to thoroughly combine. This will help loosen the jam to sieve it more easily. Set a strainer over a medium mixing bowl. Pour the jam into the strainer and push the jam through to remove the seeds. Discard the solids remaining in the strainer. Add 1/4 cup Chambord to the jam and stir to combine. Set aside.
- In a large mixing bowl, stir together the mascarpone and Chambord to loosen the cheese.
- In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, combine the cream, sugar and vanilla and whip until soft peaks form. Stir about 1 cup of the cream into the mascarpone to lighten it. Gently fold the remaining cream into the cheese mixture, taking care not to deflate it too much.
- Begin dunking the ladyfingers in the jam, ensuring each one is completely coated but allowing the excess to drip off. Transfer each ladyfinger to line 9 x 13-inch baking dish (you will end up using about half the ladyfingers to line the bottom; reserve the remaining ladyfingers for the second layer). Layer half of the mascarpone-cream mixture over top, spreading in an even layer out to the edges. Scatter half of the fresh raspberries over the top. Repeat the layers with the remaining ladyfingers and jam and mascarpone-cream mixture. Arrange the remaining raspberries over the top. Loosely cover and refrigerate for at least 4 hours and up to overnight.
- To serve: in the bowl of a food processor, grind the freeze-dried raspberries to a powder. You can strain the powder to remove any larger seeds or leave as-is. Combine the raspberry powder with the confectioners’ sugar, stirring to combine. Generously dust the top of the tiramisu with the raspberry sugar right before serving.
- Category: Fruit Desserts, Italian