Raspberry Tiramisu

This Raspberry Tiramisu takes the perfect twist on the classic dessert by making raspberries the center of attention. Finely ground and sifted freeze dried raspberries are added to the mascarpone cream, raspberry jam is layered in, and raspberries are added on top. It's rich and decadent with the perfect balance of chocolate, espresso, mascarpone and raspberry.

This tiramisu is made in an 8 x 8 pan and is chilled overnight or at least 6-8 hours. It helps the espresso soak into the ladyfingers so they soften just enough.

Looking for a small batch version of this recipe that's similar? Check out this Raspberry Tiramisu for Two.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Cream together the pasteurized eggs and sugar until thickened and slightly lightened in color. Add in mascarpone and salt and continue to mix until thickened and well combined.

In a separate bowl whip the cream to somewhat stiff peaks. Gently fold the cream into the mascarpone mixture, mixing just until combined and being careful not to deflate. Add in finely ground freeze dried raspberries and mix until combined. Transfer to a pastry bag.

Transfer raspberry jam to a pastry bag. Whisk together the cooled espresso and cocoa in a shallow bowl.

Quickly dip each lady finger in the espresso mixture, one at a time, briefly letting any excess drip off before lining the bottom of an 8 x 8 pan.

Pipe a layer of mascarpone in a flat, level layer onto the ladyfingers. Level with an offset spatula.

Pipe raspberry jam on top in a zig zag way so every bite will have some. Repeat with another layer of lady fingers followed by another leveled layer of mascarpone.

Gently cover the pan with plastic wrap and chill overnight. Once you're ready to serve, dust the top with a layer of finely ground and sifted freeze dried raspberries. Top with raspberries in a slightly staggered formation. Serve immediately. Enjoy!

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