Now that I’m back home and settled, I have a lot of Fourth of July dishes to share with you! I’ve never been a fan of regular tiramisu since I don’t drink coffee but the vibrant colors of this Raspberry Tiramisu caught my eye and I had to make it. My husband isn’t a fan of raspberry desserts, but I loved it. It has layers of lady fingers, fresh raspberries, marscarpone cheese and whipped cream with a hint of orange.
Raspberries add a unique take to classic tiramisu.
- 1 cup seedless raspberry jam
- Zest and Juice of 1 orange
- 1 pound 2 cups mascarpone cheese, at room temperature
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 28 soft ladyfingers or 2 12-ounce pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
- about 3 3/4 cups fresh raspberries
- Confectioners' sugar for serving
- Reserve 2 tablespoons of orange juice. Stir the jam and remaining orange juice in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange juice in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Fold orange zest into whipped cream.
- 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 9X13 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 even better overnight to let the flavors blend.
- Dust with the confectioners' sugar and serve.
adapted from Giada de Laurentis