Introduction
Delve into the delightful world of desserts with this exquisite Raspberry Tiramisu recipe. This elegant twist on the traditional Italian dessert features layers of raspberry syrup-soaked ladyfingers complemented by a rich mascarpone cheese filling. Perfect for special occasions or a sweet treat after dinner, this dessert is sure to impress with its vibrant flavors and stunning presentation.
Detailed Ingredients with measures
Raspberry Syrup:
– 2 cups water
– 1 cup fresh raspberries
– 1 cup granulated sugar
Mascarpone Cheese Filling:
– 2 cups heavy whipping cream, very cold
– 16 ounces mascarpone cheese, room temperature
– ½ cup granulated sugar
– 1 teaspoon vanilla extract
Assembly:
– 36 to 42 ladyfinger cookies (savoiardi)
– 2 cups seedless raspberry preserves
– 1 ounce white chocolate bar, grated
– 3 to 4 cups fresh raspberries
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 8 hours 30 minutes (includes refrigeration)
Yield: 12 servings
Enjoy creating this stunning dessert that harmonizes the sweetness of raspberries with the creamy texture of mascarpone. Each layer brings together fresh ingredients for a delectable experience.
Detailed Directions and Instructions
Prepare Raspberry Syrup
In a medium saucepan over medium-high heat, combine water, fresh raspberries, and granulated sugar. Stir the mixture and bring it to a boil. Once boiling, reduce the heat to medium and let it simmer for 3-4 minutes until the raspberries release their juices and the sugar dissolves completely. After simmering, remove the saucepan from heat and strain the mixture through a mesh sieve into a bowl to remove the seeds. Allow the syrup to cool completely.
Prepare Mascarpone Filling
In a large mixing bowl, beat the very cold heavy whipping cream on high speed until stiff peaks form. In a separate bowl, combine room temperature mascarpone cheese, granulated sugar, and vanilla extract. Beat this mixture on medium-high speed until it is light and fluffy. Once done, gently fold the whipped cream mixture into the mascarpone mixture until fully incorporated without deflating it.
Assemble Tiramisu
Quickly dip each ladyfinger into the cooled raspberry syrup and arrange them in a single layer at the bottom of a 9×13-inch dish. Spread 1 cup of seedless raspberry preserves evenly over the ladyfingers. Then, evenly distribute half of the mascarpone filling over the raspberry preserves. Repeat the layers with the remaining dipped ladyfingers, the rest of the raspberry preserves, and finally, the remaining mascarpone filling. To finish, sprinkle the grated white chocolate over the top layer. Cover the dish with plastic wrap and refrigerate for at least 8 hours or preferably overnight.
Serve
Before serving, add fresh raspberries on top and, if desired, additional white chocolate shavings for garnish.
Notes
Ingredient Temperature
Ensure that the heavy whipping cream is very cold for optimal volume when whipping.
Mascarpone Cheese
Let the mascarpone cheese reach room temperature before mixing to achieve a smooth filling.
Refrigeration
Allowing the assembled tiramisu to chill overnight enhances the flavor and helps the layers set properly.
Serving Suggestions
For an extra touch, consider offering a dusting of cocoa powder or additional raspberry syrup on the side when serving.
Cook techniques
Making Raspberry Syrup
To prepare raspberry syrup, combine water, fresh raspberries, and sugar in a saucepan, then heat until boiling. Simmer until the raspberries break down and the sugar dissolves. Strain the mixture to remove seeds for a smooth syrup.
Whipping Cream
For the mascarpone filling, ensure the heavy cream is very cold for optimal whipping. Beat the cream on high speed until stiff peaks form, indicating that the cream has been whipped enough to hold its shape.
Mixing Mascarpone
When preparing the mascarpone filling, beat the room temperature mascarpone cheese with sugar and vanilla until fluffy. This helps to incorporate air into the mixture, making it light and creamy.
Layering Tiramisu
Assemble the tiramisu by dipping ladyfingers into cooled raspberry syrup and layering them with raspberry preserves and mascarpone filling. Ensure each layer is even for the best presentation and texture.
Chilling
Once assembled, cover the tiramisu and refrigerate for at least 8 hours or overnight. This allows the flavors to meld and the layers to set.
Garnishing
Before serving, add fresh raspberries and white chocolate shavings to enhance the visual appeal and add a fresh flavor contrast to the rich mascarpone filling.
FAQ
Can I use frozen raspberries for the syrup?
Yes, frozen raspberries can be used in place of fresh ones for the raspberry syrup. Just ensure they are thawed before cooking.
How do I know when the cream is whipped properly?
The cream is whipped properly when stiff peaks form. This means that when you lift the beaters out of the whipped cream, the peaks hold their shape and do not droop.
Can I substitute mascarpone cheese?
Yes, you may use cream cheese as a substitute, but it may alter the texture and flavor slightly. Whip it with a bit of heavy cream for a smoother consistency.
How long can I store the assembled tiramisu?
The assembled tiramisu can be stored in the refrigerator for up to 2-3 days. It is best served fresh, as the ladyfingers may become too soft over time.
Is it necessary to use white chocolate?
No, white chocolate is optional for garnish. You can choose to omit it or use dark chocolate shavings for a different flavor profile.
Conclusion
This raspberry tiramisu combines the luscious flavors of fresh raspberries and rich mascarpone cheese, creating a delightful dessert that is sure to impress. The layered textures of dipped ladyfinger cookies, raspberry preserves, and creamy filling make for an elegant and refreshing treat. Chilling it overnight enhances the flavors and ensures a perfect presentation.
More recipes suggestions and combination
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