Ingredients
Method
- Whip the heavy cream in a medium bowl using a handheld mixer or stand mixer with the whisk attachment. Beat on high speed until it begins to thicken, then add the vanilla extract. Gradually add the granulated sugar and continue beating until soft to medium peaks form.
- Gently fold the mascarpone cheese into the whipped cream until smooth, ensuring no lumps remain. If necessary, use the mixer on low speed to finish blending.
- Arrange the ladyfingers in the bottom of an 8" x 8" square baking pan, cutting to fit as needed.
- Brush each ladyfinger with the coffee using a pastry brush. Aim to moisten them without soaking them completely.
- Spread half of the raspberry preserves evenly over the ladyfinger layer. If the preserves are too thick, add a small amount of water or more coffee to help spread them.
- Top the preserves with half of the mascarpone mixture, smoothing it out evenly. Scatter about a third of the fresh raspberries on top.
- Place another layer of ladyfingers over the raspberries, pressing gently. Repeat the layering process with the remaining preserves, mascarpone mixture, and raspberries. Finish by covering the top with raspberries.
- Cover the tiramisu and refrigerate for at least 6 hours to allow it to set. For best results, chill overnight.
Nutrition
Notes
This dessert combines the classic tiramisu with a fruity raspberry twist, perfect for a refreshing treat. Adjust the coffee intensity as per your preference.