Raspberry and Cream Tiramisu Recipe
Prep Time:
4 hours, 10 minutes
Cook Time:
8 minutes
Servings:
9 portions
Ingredients
  • ¾ cup granulated sugar
  • 2 cups water
  • 1 cup frozen raspberries
  • 1 ½ cups heavy cream
  • 2 cups mascarpone
  • ¾ cup powdered sugar
  • 2 tablespoons vanilla extract
  • ⅓ cup raspberry jam
  • 2 cups fresh raspberries
  • 24 ladyfingers
  • 2 tablespoons freeze-dried raspberry powder
Directions
  1. Add the sugar, water, and frozen raspberries to a saucepan over medium high heat and bring to a low boil.
  2. Reduce the heat and simmer for about 8 minutes, until the sugar is melted, the raspberries are broken down, and the mixture is syrupy.
  3. Strain the syrup through a sieve.
  4. Set the syrup aside.
  5. In a bowl, beat the heavy cream until stiff peaks form.
  6. In another bowl, add the mascarpone and powdered sugar and beat for about a minute, until creamy,
  7. Add the vanilla extract to the mascarpone and beat a few more seconds, just until incorporated.
  8. Gently fold the heavy cream into the mascarpone in two batches.
  9. Mix in the raspberry jam.
  10. Cut the raspberries in half.
  11. Dip each ladyfinger in the raspberry syrup for no longer than 5 seconds on each side. If you leave them for too long, they will get too soft and fall apart.
  12. Arrange half the ladyfingers in a 9x9-inch dish.
  13. Spread half of the mascarpone evenly on top of the ladyfingers.
  14. Place the halved fresh raspberries on top of the mascarpone in an even layer.
  15. Dip the remaining ladyfingers in the raspberry syrup and arrange them on top of the fresh raspberries.
  16. Top the ladyfingers with the remaining mascarpone and smooth over the top.
  17. Cover with plastic wrap and place in the fridge to set for at least 4 hours or overnight.
  18. When ready to serve, remove the wrap and sift raspberry powder over the top.