Description
This raspberry tiramisu swaps espresso for a bright raspberry sauce, layered with mascarpone cream, white chocolate, and almond crunch for a fresh twist on the classic Italian dessert.
Ingredients
Scale
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- ½ cup sliced almonds
- 2 tablespoons sugar
- 1 tablespoon butter
- pinch salt
- 8 ounces mascarpone cheese (softened)
- ½ cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 4 ounces white chocolate (melted and cooled)
- 8–10 ladyfingers
- Extra raspberries for garnish
- Extra almonds for garnish
Instructions
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer until berries break down and sauce thickens slightly, about 8-10 minutes. Strain the mixture through a fine-mesh sieve to remove the seeds. Chill completely.
- Melt the white chocolate in the microwave in 30-second intervals, stirring after each. Chill completely.
- Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally. Add the butter, sugar, and pinch of salt, stirring until the sugar melts and caramelizes around the almonds. Spread the almonds on parchment paper to cool, then chop coarsely.
- In a medium-sized bowl, whip the heavy cream to soft peaks; set it aside.
- In a separate bowl, mix mascarpone, powdered sugar, vanilla, and almond extract until smooth and creamy. Stir in the melted white chocolate until fully incorporated. Gently fold in the whipped cream until silky and light.
- To assemble, cut the ladyfingers in half and start by lightly dipping the ladyfingers into the raspberry coulis, just a quick dunk. Lay them in the bottom of shallow dessert glasses, about two halves will fit.
- Spread a layer of mascarpone cream over the ladyfingers.
- Scatter the almond crunch over the top of the mascarpone layer.
- Repeat the layers: ladyfingers, cream, almonds.
- Finish with a swirl of extra raspberry sauce, a sprinkle of almond crunch, and a couple of fresh berries.
- Cover and refrigerate at least 6 hours, or overnight.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 828 kcal
- Sugar: 56 g
- Sodium: 50 mg
- Fat: 56 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 180 mg