Name: Raspberry Tiramisu
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6-12 serving(s)
Ingredients: 1 cup seedless raspberry jam; 6 tablespoons orange liqueur (recommended ( Grand Marnier); 1 lb mascarpone cheese, at room temperature; 1 cup whipping cream; 1/4 cup sugar; 1 teaspoon pure vanilla extract; 28 soft ladyfingers (or cake, cut into 3 by 1 by 1 1/2-inch pieces); 3 3/4 cups fresh raspberries (3 baskets); confectioners' sugar, for serving

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Recipe by Pikake21

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Raspberry Tiramisu created by 3LLLamaMama

This is a great twist on the regular tiramisu recipe. It's very easy to prepare, and tastes even better when left to set in the cooler. I like to make a little extra of each of the fillings to ensure that everything is well saturated. I have been known to make several of these in a week's time, and originally got the recipe from Giada De Laurentiis' cookbook "Italian Family Dinners".

Ready In:: 3hrs 20mins
Serves:
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ingredients

1 cup seedless raspberry jam
6 tablespoons orange liqueur (recommended ( Grand Marnier)
1 lb mascarpone cheese, at room temperature
1 cup whipping cream
¹⁄₄ cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers (or cake, cut into 3 by 1 by 1 1/2-inch pieces)
3 ³⁄₄ cups fresh raspberries (3 baskets)
confectioners' sugar, for serving

directions

Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
Spread half of the jam mixture over the ladyfingers.
Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.
Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
Cover and refrigerate at least 3 hours or overnight.
Dust with the confectioners' sugar just prior to serving.

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RECIPE MADE WITH LOVE BY

@Pikake21

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@Pikake21

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"This is a great twist on the regular tiramisu recipe. It's very easy to prepare, and tastes even better when left to set in the cooler. I like to make a little extra of each of the fillings to ensure that everything is well saturated. I have been known to make several of these in a week's time, and originally got the recipe from Giada De Laurentiis' cookbook "Italian Family Dinners"."

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photo by 3LLLamaMama

4/5/2015

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review by 3LLLamaMama

4/5/2015

Made this for dessert with our Easter dinner. It was pretty good but I felt that the marscapone/whipped cream layer needed more flavor; just haven't figured out what. I did use cut up angel food cake instead of ladyfingers (preference) and I melted the jam in the microwave, mixed in the cointreau, drizzled it over the cake pieces and tossed so they were soaked in it.

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tweak by 3LLLamaMama

4/5/2015

Made this for dessert with our Easter dinner. It was pretty good but I felt that the marscapone/whipped cream layer needed more flavor; just haven't figured out what. I did use cut up angel food cake instead of ladyfingers (preference) and I melted the jam in the microwave, mixed in the cointreau, drizzled it over the cake pieces and tossed so they were soaked in it.

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review by Angela MN

6/21/2009

Tasted too much like Grand Marnier, I would use half the amount. I would also make much more of the marscapone/cream mixture.

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review by Marina K

12/29/2007

This dessert is a great way to use raspberries - a nice take on the original. We made quite a few modifications: first, we dipped the ladyfingers in a cointreau/raspberry liqueur/orange juice/raspberry jam mix (about a cup of fluid all together), instead of putting the jam and orange liqueur directly into the dessert. We also found that we needed 38 ladyfingers for our 13 x 9 dish, so I had to cut all of the second layer in half since I didn't have extra. Since mascarpone wasn't available, we used low-fat ricotta and blended it with 1/4 c. icing sugar for a nicer texture. We also used frozen berries instead of fresh. Update: Everyone loved it! It was a nice, light ending to our big Italian dinner. The consistency turned out, despite the low-fat ricotta, so from now on I'll probably make this less "sinful" version.

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