Raspberry Tiramisu
By Recipe developed for Sur La Table’s Cooking Classes
Raspberry Tiramisu
By Recipe developed for Sur La Table’s Cooking Classes
- 1½ cups strong brewed coffee or brewed espresso, cooled to room temperature
- 4 tablespoons sugar, divided
- 15 Italian ladyfingers
- 2 cups (16 ounces) mascarpone cheese, room temperature
- 2 vanilla beans or 2 tablespoons vanilla bean paste
- 6 tablespoons Grand Marnier or other orange-flavored liqueur
- Juice of 1 orange, divided, plus more as needed
- 1 tablespoon orange zest
- 2 ounces fine-quality bittersweet chocolate, grated
- 1 pint fresh raspberries
In Italian, “tiramisu” means “pick me up,” certainly because of the strong brewed coffee used to moisten the lady fingers. The addition of orange juice and zest provides a refreshing citrus zip to this rich dessert. Make sure to serve this dessert within two hours of assembly to preserve the texture of the ladyfingers.
To prepare ladyfingers, stir 2 tablespoons sugar into the cooled coffee, stirring to dissolve. Dip each ladyfinger into the coffee mixture and arrange in a 9-inch square baking dish in tightly packed layers. Pour remaining coffee mixture evenly over the layers of ladyfingers.
Place softened mascarpone in a medium mixing bowl and stir in remaining 2 tablespoons sugar using a silicone spatula.
Using a paring knife, cut a lengthwise slit into the vanilla beans and scrape out seeds. Add vanilla bean seeds (or vanilla bean paste, if using), Grand Marnier, 2 tablespoons orange juice, and orange zest to the mascarpone mixture, stirring to combine. If mixture seems stiff, add tablespoons of additional orange juice until smooth. Pour the remaining orange juice over the ladyfingers. Using a silicone spatula, spread the mascarpone mixture to evenly cover the ladyfingers. Sprinkle mascarpone with chopped chocolate and arrange raspberries to cover mascarpone filling. Cover and refrigerate for 30 minutes to 2 hours before serving. Serve on chilled dessert dishes.
To prepare ladyfingers, stir 2 tablespoons sugar into the cooled coffee, stirring to dissolve. Dip each ladyfinger into the coffee mixture and arrange in a 9-inch square baking dish in tightly packed layers. Pour remaining coffee mixture evenly over the layers of ladyfingers.
Place softened mascarpone in a medium mixing bowl and stir in remaining 2 tablespoons sugar using a silicone spatula.
Using a paring knife, cut a lengthwise slit into the vanilla beans and scrape out seeds. Add vanilla bean seeds (or vanilla bean paste, if using), Grand Marnier, 2 tablespoons orange juice, and orange zest to the mascarpone mixture, stirring to combine. If mixture seems stiff, add tablespoons of additional orange juice until smooth. Pour the remaining orange juice over the ladyfingers. Using a silicone spatula, spread the mascarpone mixture to evenly cover the ladyfingers. Sprinkle mascarpone with chopped chocolate and arrange raspberries to cover mascarpone filling. Cover and refrigerate for 30 minutes to 2 hours before serving. Serve on chilled dessert dishes.