English    Canada Canada

Raspberry Tiramisu

Raspberry Tiramisu

Images and Recipe by Sandra Valvassori

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

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. Add 1/2 of the egg whites to the mascarpone mixture and gently fold through to incorporate. Repeat with remaining egg whites.

  6. 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).

  7. 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.

  8. 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)

  1. Use 6 (approx. 1-cup glasses). Proceed with instructions above, layering the tiramisu in each glass.

 

RECIPE TAGS

Related Product Categories

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Interested in receiving emails, recipes and tips?

Sample Product Label
image to the top