ADVERTISEMENT
Directions
Prepare the Coffee Mixture: In a shallow bowl, combine the cooled coffee and coffee liqueur. Set aside.
Make the Mascarpone Filling: In a large bowl, whisk together the egg yolks and granulated sugar until thick and pale. Add the mascarpone cheese and continue to whisk until smooth.
Whip the Cream: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
Assemble the Tiramisu: Quickly dip each ladyfinger into the coffee mixture, ensuring they are moistened but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9×13-inch dish. Spread half of the mascarpone mixture over the ladyfingers, then scatter half of the raspberries on top. Repeat with another layer of ladyfingers, mascarpone mixture, and raspberries.
Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Before serving, dust the top with cocoa powder and garnish with fresh mint leaves if desired.
Kitchen Equipment Needed
Mixing bowls
Whisk
Hand or stand mixer
9×13-inch dish
continued on the next page
ADVERTISEMENT
