Raspberry Tiramisu
Ingredients
- 12 ounces strongly brewed coffee
- 2 tablespoons raspberry liqueur or rum, optional
- 1/4 teaspoon vanilla extract
- 5 large eggs, separated
- 1/4 cup granulated sugar, plus 2 tablespoons, divided
- 16 ounces mascarpone, cold from the fridge
- 30-40 Ladyfingers (Savoiardi biscuits)
- 2 pints fresh raspberries
- Dark chocolate shavings or cocoa powder
To Make Raspberry Tiramisu Cups (SERVES 6)
- 1 1/2 cups espresso coffee
- 2 tablespoons rum
- 3 large eggs, separated
- 1/4 cup sugar
- 250g mascarpone cheese
- 20-24 ladyfingers (from one 7-ounce package)
- 2-3 tablespoons cocoa powder
Directions
- Brew the coffee in the Hamilton Beach FlexBrew® Advanced 5-in-1 Coffee Maker and pour into a wide, medium-sized bowl. Add vanilla and raspberry liqueur or rum, if using, and set aside to cool.
- In the bowl of a stand mixer, or using a hand-held mixer, beat the egg yolks and 1/4 cup sugar on medium-high speed until thick and creamy and pale yellow in colour, about 3 to 4
- Add the mascarpone in two or three increments, and beat until just combined and smooth (don't over beat – it is fine if some lumps remain). Transfer mixture to a bowl, set aside.
- In a clean bowl, use clean whisks to beat the egg whites with remaining 2 tablespoons sugar, starting on low and increasing speed once foamy. Beat until stiff peaks form, about 2 to 3 minutes.
- Add 1/2 of the egg whites to the mascarpone mixture and gently fold through to incorporate. Repeat with remaining egg whites.
- Quickly dip one ladyfinger at a time in the coffee mixture and place on the bottom of a 9×9-inch dish (9×11 will also work).
- Cover the layer of ladyfingers with half of the mascarpone cream, spreading evenly. Add an even layer of raspberries then top with another layer of coffee-dipped ladyfingers. Spread with remaining mascarpone cream.
- Cover tightly, refrigerate for at least 4-6 hours, but preferably overnight. When ready to serve, dust with grated dark chocolate or cocoa powder and serve chilled.
Cook’s Tips
This recipe uses raw eggs. If this is a concern, buy eggs that have been pasteurized.
To Make Raspberry Tiramisu Cups (SERVES 6)
- Use 6 (approx. 1-cup glasses). Proceed with instructions above, layering the tiramisu in each glass.