Raspberry Amaretto Tiramisu
Prep Time
35 mins
Chilling Time
4 hrs
The classic among Italian desserts is presented in a summery look. You will love the layers of amaretto soaked ladyfinger, delicious homemade raspberry amaretto sauce, and vanilla mascarpone filling and all topped with fresh raspberries!
Course:
Dessert
Cuisine:
Italian
Keyword:
fruit tiramisu recipe, no bake elegant dessert, raspberry almond dessert
Servings: 12 servings
Ingredients
- 2 cups mascarpone cheese softened, but still cold (16 oz container, 450 grams)
- 1 cup heavy cream cold (250 grams)
- ½ cup powdered sugar 60 grams
- 2 teaspoons vanilla extract
- ⅓ cup Amaretto 80 ml
- 28-32 ladyfinger biscuits *How many ladyfingers you need depends on the size of the ladyfingers
- 3 cups fresh raspberries approx 300 grams
Raspberry Sauce
- 3 cups fresh or frozen raspberries approx 300 grams
- ¼ cup granulated sugar 50 grams *or more if the berries are tart
- 2 Tablespoons Amaretto
Instructions
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For the sauce, add all the ingredients into a small saucepan and cook on medium-low until berries fall apart and sauce thickens about 7-10 minutes. If you want to remove the seeds, strain the sauce with a fine-mesh strainer, pushing with a spoon until only the seed are left. Let it cool completely.
-
Add heavy cream and powdered sugar into a large mixing bowl, and using an electric mixer, mix until soft peaks form.
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Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks.
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Pour amaretto into a shallow dish and working one at a time, quickly dip each ladyfinger into the amaretto.
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Layer half of ladyfingers (amaretto dipped side on top) on the bottom of a 9x13 inch baking dish until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Spread half of the sauce over the ladyfingers, add half of the mascarpone filling over the sauce and smooth out with an offset spatula. Sprinkle half of the fresh raspberries. Then continue dipping and arranging the second layer of ladyfingers, sauce, and mascarpone filling. For the top filling, you can just spread it with an offset spatula, or use a piping bag with a star nozzle attached. Sprinkle the rest of the raspberries
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Once complete, cover with Saran Wrap and refrigerate for several hours, but overnight is best.
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When ready to serve, dust with icing sugar.
Recipe Notes
Tips:
Don’t drench your ladyfingers. You want the centers to be dry so the tiramisu retains some structure and doesn’t collapse.
Whip the heavy cream slowly starting at low for few minutes and moving to high afterward. This will yield a thicker whipped cream which helps the tiramisu retain its structure.
If you're not into Amaretto, you can substitute it with orange liqueur (such as Grand Marnier), Marsala wine, or even Limoncello or lemonade for a lemon raspberry flavor. If not using Amaretto, omit it in the sauce and use 2 tablespoon water instead.
Instead of homemade sauce, you can use 1 cup of store-bought raspberry jam (but I find it overly sweet).