Raspberry Tiramisu recipe

Prep: 20 mins  |  Serves: 10-12


  • 1 ½ cups brewed espresso
  • ½ cup raspberry liqueur (IE Chambord)
  • 1 cup  mascarpone
  • ½ tsp  vanilla extract
  • 2 tbsp sugar
  • 1 ½ cups heavy cream
  • pinch of salt
  • 24 ladyfingers
  • 2 pints raspberries
  • bittersweet chocolate shavings


Mix espresso and liqueur in a bowl.

Put mascarpone, vanilla and sugar in electric mixer with a whisk attachment.

Add half of cream and mix until just smooth – scrape down sides, then add remaining cream and salt. Beat until thick and soft peaks form.

Dip half of ladyfingers quickly into espresso liquid, then place in bottom of a 9-inch square baking dish.

When bottom of dish is covered, spread half the mascarpone mixture over. Top with a layer

of raspberries, then repeat with remaining ladyfingers and cream.

Cover and refrigerate for at least 2 hours and up to overnight.

Shave bittersweet chocolate over top and garnish with a few raspberries.

Author: LivingSpaces

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