Raspberry Tiramisu
Ingredients:
1 cup fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 cup heavy cream
8 ounces mascarpone cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup freshly brewed espresso, cooled
2 tablespoons coffee liqueur (optional)
24 ladyfingers
Cocoa powder for flouring
Raspberry Tiramisu
Directions:
Combine fresh raspberries, granulated sugar, and lemon juice in a small saucepan. Mix. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool completely.
Place the cream in a large mixing bowl and whisk until stiff peaks form.
In a separate bowl, mix mascarpone, powdered sugar, and vanilla extract until smooth. Gently add the whipped cream until well combined.
In a shallow bowl, combine the brewed espresso and coffee liqueur (if using). Dip each cookie into the espresso mixture for a few seconds, being careful not to over-soak.
Place a layer of soaked ladyfingers on the bottom of the platter.
Spread half of the mascarpone mixture over the ladyfingers and pour half of the raspberry mixture on top.
Layer with remaining ladyfingers, mascarpone mixture, and raspberry mixture.
Cover the tiramisu and refrigerate until the flavors meld, at least 4 hours or overnight.
Sprinkle cocoa powder on top of the tiramisu before serving.
Enjoy delicious raspberry tiramisu with delicate balance of flavors and elegant presentation.