- Level: Easy
- Total: 13 hr 10 min (includes cooling and chilling time)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 799
- Total Fat
- 38 g
- Saturated Fat
- 22 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 8 g
- Sugar
- 67 g
- Protein
- 11 g
- Cholesterol
- 197 mg
- Sodium
- 277 mg
This is the perfect make-ahead, no-bake dessert, and a total crowd pleaser. If you're making it for kids, just leave out the liqueur, and it is still just as good.
- Level: Easy
- Total: 13 hr 10 min (includes cooling and chilling time)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 799
- Total Fat
- 38 g
- Saturated Fat
- 22 g
- Carbohydrates
- 106 g
- Dietary Fiber
- 8 g
- Sugar
- 67 g
- Protein
- 11 g
- Cholesterol
- 197 mg
- Sodium
- 277 mg
Ingredients
Raspberry Simple Syrup:
Tiramisu:
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Directions
- For the raspberry simple syrup: In a small saucepan, add the granulated sugar and 1 cup water and bring to a simmer over medium-low heat. Allow to cook until the sugar dissolves, 2 to 3 minutes.
- Add the raspberries and continue to simmer while mashing with the back of a wooden spoon until the berries break down, about 5 minutes.
- Using a fine mesh sieve over a bowl, strain the simple syrup. Stir in the black raspberry liqueur and vanilla bean paste and set aside to cool completely.
- For the tiramisu: Toss the 5 cups of berries with the granulated sugar and lemon zest in a bowl and set aside to slightly macerate for 15 minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and whip until soft peaks form. Add the vanilla bean paste and powdered sugar gradually and continue whipping until stiff peaks form. Remove from the stand mixer.
- In a large bowl, add the mascarpone and a third of the whipped cream and fold to combine. Add another half of the whipped cream and this time gently fold, being careful not to deflate the mixture. Add the remaining cream and fold once more.
- In batches, briefly dip the ladyfingers on both sides in the raspberry simple syrup. Line 18 to 20 lady fingers in the bottom of a 9-by-13-inch baking dish in two rows, trimming any edges of the ladyfingers as necessary. Drizzle another 3 tablespoons of the raspberry simple syrup over the ladyfingers.
- Add half of the mascarpone whipped cream mixture over the top of the ladyfingers and evenly spread over the macerated berries with any juices.
- Repeat with the second half of the ladyfingers, simple syrup and remaining mascarpone whipped cream. Cover and refrigerate for at least 12 hours or up to 16 hours.
- When ready to serve, garnish with the remaining 2 cups of berries on top. Slice and serve.
