Yesterday my mom called me and asked if I want to come pick some raspberries. Of course my answer was positive and few hours later a big basket full of fresh ripe raspberries was sitting on my table! Almost immediately I started thinking about things I could do with them.
I had some leftover mascarpone in the fridge so I decided to make a raspberry tiramisu (huge tiramisu fan here). I’ve never made such a variation of this Italian dessert before but I must say that the result was excellent!
Raspberries go really well with tiramisu so I will definitely repeat this recipe many times in the future. One bite of this goodness will leave you craving for more! Well there is only one way for you to find out if I am telling the truth…
DO IT! Seriously, go do it right now and enjoy!
- 2 egg yolks
- 2½ tablespoons sugar
- ½ teaspoon vanilla extract
- 1 cup mascarpone cheese, at room temperature
- ⅔ cup heavy cream
- 5-6 ladyfingers
- ¼ cup cold-brewed coffee
- 1¼ cups fresh raspberries
- cocoa powder, for dusting
- In a heatproof bowl mix the egg yolks and sugar together until they become pale yellow. Set a heatproof bowl over a saucepan of simmering water. Make sure the water doesn't touch the bottom of the bowl. Cook on low heat, stirring and whisking constantly, until the mixture thickens and forms a ribbon trail on the surface when the whisk is lifted (5-7 minutes). Remove from the heat and let cool a little. Whisk in vanilla. Beat in the mascarpone until smooth. In a separate bowl, beat the heavy cream until stiff peaks form. Carefully fold into the mascarpone cheese mixture.
- Using a pastry brush, brush tops of each ladyfinger with coffee and cut them into 3-4 pieces. Place a layer of ladyfingers in the bottom of 2 serving glasses. Add a layer of mascarpone cheese mixture and a layer of raspberries and repeat, ending with a layer of mascarpone cheese mixture. Dust with cocoa powder, cover and refrigerate for 1 hour before serving.