Raspberry Tiramisu

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Very easy to make and absolutely delicious! I didn't want to buy a bottle of Grand Marnier just for this so I used orange juice which worked just fine.

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Delicious! I made it for a dinner party last week and it was a huge hit. I will make it again to take it to a Canada party....red, white and tasty!! Thanks, Giada!!

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Awesome!! This dessert is very easy to make and very delicious. A must try.

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This is very easy to make. I'd give it 3 1/2 stars the first day and 5 stars on the third day. As it sits, it absorbs the flavors and it all melds together and just becomes awesome. I have to laughingly say that I thought it was going to use a Zabaglione so I separated 6 eggs, the last one got yoke in the whites ... so I separated 6 more!! Only then did I reread and see this did not make use of the egg custard. Sure could have saved me some work and lots of scrambled eggs. Without the Zabaglione, this recipe is really so so easy. I did make some changes : I did not have Grand Marnier, so I used Kirch mixed with some orange juice which I added to the raspberry jam. From there I followed the recipe, layering the lady fingers with the jam, and then I changed it again to use more whipped cream, I then added fresh raspberries and drizzled melted chocolate on top. It was good that night, but on the third day, it was divine!!

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Super easy and Yummy !!! Used regular orange juice instead of orange liqueur.

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The flavors in this receipt are brilliant. Here is how I changed it up a bit and I think this is even better than the original. Like another reviewer I decided not to use the lady fingers because my husband loves yellow cake (who doesn't?. I made a yellow cake in a cookie dish: suggestion use the largest one you have as I made my cake in a medium sized baking dish and the cake layer was still too thick. Cut the cake to fit your glass casserole dish as best you can...suggestion: use the reccomended 9x13 nothing smaller or use something slighly larger. I also used frozen raspberrries in the middle layer and I think that helpded make the dish much more juicy. I used fresh raspberries on the top but only bought a very small amout of them. I used the extra thawed raspberries to drizzle the red juice over each serving as we served it. I also had out chocolate syrup for those who wanted that. A huge hit....easy to make. You'll love the flavors!

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Made this for dinner guests who LOVED the flavors and were plesantly surprised by the lightness! I made a few modifications due to the fact that that I used what I had on hand. First, I used the "crunchy" ladyfingers thus, I felt I needed to soften them up a bit. I used a mixture of 1/2 amaretto and 1/2 Chambord liquors and brushed the top side of each ladyfinger using enough to soak in prior to adding the jam layer. Then, I used amaretto instead of the organge liquor with the jam. And, since the ladyfingers were small in size, I used a 9x9 clear baking square which held everything perfectly. Final outcome...something I will indeed keep in my "bag of tricks" as it comes together so easily.

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I've been making this recipe for a few years now, and it's always a big hit with everyone! I didn't think it could get any better until I started adding some melted white chocolate to the mascarpone and cream mixture. It's absolutely HEAVEN with the flavor of raspberries and white chocolate together!

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I really want to make this but I don't want to use alcohol. Any suggestions for substitutes?

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This is the most delicious "go-to" recipe in my arsenal. I usually add a bit more grand marnier, whatever preserve or jam I have handy, and whichever berry is on sale, i have even used peaches. Thanks Giada!