Raspberry Tiramisu

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I used strawberries instead of the rasberries and pound cake instead of the lady fingers and it was a hit! I've already made this dessert several times and my husband still asks for it!

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We are chocolate lovers especially with raspberries.
Try drizzling chocolate syrup on top. OUH Heavenly!

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Very easy to make. I used fresh pound cake and made it 2 days before serving to make sure the pound cake did absorb the liquids. I had to double the raspberry mixture. I also ended up adding more Grand Marnier to the marscapone mixture along with orange extract and orange zest (hey, I like orange! and it wasn't noticably 'boozy'. Next time around I'll probably reduce the amount of sugar used as the marscapone was too sweet when combined with the raspberry mixture. Maybe lemon juice/zest added to both to help cut the sweet? My guests proclaimed it delicious & like something from the local popular bakery. I also served it in a trifle dish & the presentation was very attractive. It was a bit pricey as raspberries aren't in season here ($5 a half pint, so $15, $10 for the marscapone and $30 for the smallish bottle of Grand Marnier, but was totally worth it for the ease and taste!

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Believe it or not, I was in a hurry and didn't have time to go to the store for Ladyfingers, so I looked in the cupboard and found vanilla cookies (The kind with a lemon cream center I used them whole without taking out the center. Did the rest of the recipe exactly as the recipe called for and it was SO YUMMY and easy. I believe I actually like the lemon cookies better than using the ladyfingers. I had a great texture and mouth feel as well as being delish!
Thanks Giada

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Made the cake for my hubby's birthday... HUGE SUCCESS with all our guests!

Substituted the ladyfingers with a yellow cake mix with a dash of vanilla extract in the batter. Baked the cake on a baking sheet to make a thin layer, similar thickness of the ladyfinger cookie.

I thawed 1 bag of frozen raspberries and used in the layers. The extra juice really helped with the flavor. The fresh fruit on top was a nice touch.

Made the cake the night before, then set it out 1/2 hour before serving. It was wonderful! This is a perfect recipe for those of us who are a little timid in the kitchen. This is my new "guaranteed not to fail" cake recipe.

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This was the easiest WOW dessert I have ever made.
I served this in a trifle dish and the 2 layers fit perfectly. I put the lady fingers on thier sides to fit 14 in each layer. The layers looked beautiful with the jam and raspberries. I was worried the the Grand Marnier would be overpowering but it wasnt at all. I cant wait to make this again. I still cant get over easy it was

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We made this for my husband's fortieth birthday and it was perfect!! My daughter made it and all I had to do was watch and help her some with the whipped cream- excellent!

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I served this is a trifle dish so all the layers could be viewed by my family. The smell of the liqueur and the coolness of the mascarpone cheese were the best part. I'm making it again for a younger cousin's birthday, but substituting grated orange peel for the grand marnier. Can't wait to see how it turns out!

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We entertained 13 guests for New Year's Eve and served a five-course Italian meal. This dessert was a FABULOUS ending to a perfect meal. Two of the male guests ate two pieces. I doubled the recipe for an 11x14" pan. For the pound cake base I made Paula Dean's Pound Cake; another great recipe. I made the dessert one day in advance so the flavors would blend. I used homemade raspberry jam that my mother made. WOW!! What a tasty dessert. I look forward to making it again this summer when I can use fresh raspberries from my mother's garden.

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Didn't have ladyfingers. As the recipe suggested and reviewers supported, I used frozen pound cake. The result was way to dense..the cake absorbed NONE of the flavors. If I had to use pound cake, I would cut it in very skinny slices; no more than 1/4 inch thick..but highly recommend that ladyfingers (or maybe fresh sponge cake be used.