Decadent Raspberry Tiramisu
An elegant no-bake dessert layered with raspberry liqueur zabaglione, whipped mascarpone cream, coffee-soaked ladyfingers, jam, and fresh raspberries. A showstopping make-ahead treat with gluten-free options.
10 Servings
Ingredients
- 9 large egg yolks
- ½ cup granulated sugar approximately 99 g
- ¼ cup raspberry liqueur such as Chambord
- ¼ teaspoon salt
- 2 cups mascarpone cheese at room temperature (approximately 454 g)
- 2 cups heavy whipping cream chilled (approximately 454 ml)
- 2 tablespoons confectioners’ sugar approximately 28 g
- 2 cups freshly brewed strong hot coffee approximately 454 ml
- 2 ounces dark chocolate 70% cocoa, finely chopped (approximately 57 g)
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract optional
- 48 crisp ladyfingers Savoiardi
- 1 cup seedless raspberry jam divided (approximately 275 g)
- Four 6-ounce containers of fresh raspberries
- Unsweetened cocoa powder for dusting
- Chocolate shavings for garnish (optional)
Instructions
Prepare the Zabaglione:
- In a heatproof mixing bowl, whisk together the egg yolks and granulated sugar using an electric mixer on high speed until the mixture becomes thick, pale, and voluminous (approximately 3 to 4 minutes). Reduce the mixer speed to low and blend in the raspberry liqueur and salt.
Cook the Egg Mixture:
- Place the bowl over a saucepan filled with approximately 3 inches of simmering water, ensuring the bowl does not come into direct contact with the water. Continue to beat the mixture on medium speed for 8 to 10 minutes, or until it thickens and reaches a temperature of 145°F (63°C). Remove the bowl from heat.
Incorporate the Mascarpone:
- Allow the egg mixture to cool slightly at room temperature for approximately 15 minutes. Then, gradually fold in the room-temperature mascarpone cheese in increments, stirring gently until the mixture is smooth and well-combined.
Whip the Cream:
- In a separate chilled mixing bowl, combine the cold heavy cream and confectioners’ sugar. Beat with an electric mixer until soft peaks form. Gently fold the whipped cream into the mascarpone mixture, taking care not to deflate the volume. Set aside.
Prepare the Coffee-Chocolate Soak:
- In a shallow bowl, combine the freshly brewed hot coffee and the finely chopped dark chocolate. Whisk until the chocolate has melted completely. Stir in the vanilla extract and almond extract, if using.
Assemble the First Layer:
- Quickly dip 24 of the ladyfingers into the coffee-chocolate mixture, approximately 1 to 2 seconds per side. Arrange them in a single layer in a 9×13-inch baking dish. Spread half of the raspberry jam evenly over the soaked ladyfingers. Then spread half of the mascarpone cream mixture over the jam. Top with 2 containers (approximately 12 oz total) of fresh raspberries, distributed evenly.
Repeat the Layers:
- Dip the remaining 24 ladyfingers into the coffee-chocolate mixture and arrange them as the second layer. Spread the remaining raspberry jam over the ladyfingers, followed by the remaining mascarpone cream. Arrange the remaining raspberries evenly on top.
Refrigerate:
- Cover the assembled tiramisu tightly with plastic wrap and refrigerate for a minimum of 8 hours, or up to 24 hours, to allow the flavors to meld and the texture to set.
Serve:
- Just before serving, dust the top of the tiramisu with unsweetened cocoa powder and garnish with chocolate shavings if desired. Slice and serve chilled.
Notes
To make this Decadent Raspberry Tiramisu gluten-free, simply substitute the standard ladyfingers (Savoiardi) with gluten-free ladyfingers or sponge cake. Ensure all other ingredients, including the raspberry jam, chocolate, and liqueur, are certified gluten-free to avoid cross-contamination. The texture and flavor remain luxurious and indulgent with this simple adjustment.