Raspberry Tiramisu

Raspberry Tiramisu

Probably the most famous of all Italian desserts, is the Tiramisu.

Tiramisu in the Italian language, means “pick me up” or “cheer me up.”

It is a coffee-flavoured Italian dessert. It is made of ladyfingers (sponge cake) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and flavored with cocoa.

Most accounts of the desserts origin date its invention to the 1960s in the region of Veneto, Italy, at restaurant named “Le Beccherie” in Treviso.

Specifically, the dish is claimed to have first been created by a confectioner named Roberto Linguanotto, owner of “Le Beccherie.”

Some debate remains, however. As others say the dessert may have been made as far back as the Renaissance area.

Italian cookbooks did not include recipes for Tiramisu until the 1980s, when it literally became one of the most popular desserts in Europe and the United States.

Since then, others have gotten away from the traditional cake by making a Chocolate-Raspberry Tiramisu, and a Mango Tiramisu with Raspberry Sauce.

Raspberry Tiramisu

2 lemons

Raspberry Tiramisu - in cake dish1/3 cup granulated sugar

3 tbsp. granulated sugar

3 sprigs fresh mint

3/4 cup filtered water

8 oz. mascarpone

8 oz. whole-milk ricotta

1 1/2 cup heavy cream

4 cups raspberries, fresh or frozen (thawed)

2 packages lady fingers (each package contains 20 cookies)

lemon peel mint sugur waterWith a vegetable peeler, remove rind of one lemon in strips and place into a medium sauce pan. With the other peeled lemonlemon finely grate the zest and place aside.

Next add 1/4 cup of lemon juice, sugar, mint, and water into the sauce pan with the lemon rind. Bring pan to a boil, lower heat, simmer for 1 minute.

Set pan aside to let cool completely, then discard the lemon zest and mint. You should have 1 cup (8 ounces) of prepared lemon syrup.

mixing dairy products, zest and sugar - folding in raspberries for Raspberry TiramisuAdd mascarpone, ricotta, reserved zest and remaining 3 tablespoons sugar to a large bowl, and mix together with an electric beater on medium speed until smooth.

Reduce the mixer speed to low and gradually add the heavy cream, mixing to incorporate. Increase the mixer speed to high and beat until stiff peaks form.

Fold in the raspberries with a large mixing spoon or spatula, gently mashing them against the sides of the bowl.

building the Raspberry TiramisuUsing a baking dish that will allow for a two layer cake, line a 9 X 9-inch baking dish with lady fingers, as shown in illustration.

Drizzle half the lemon syrup over the lady fingers, then top with half the cream mixture (about 4 cups).

Repeat with the remaining fingers, syrup and raspberry cream. Refrigerate for 1 hour or up to 24 hours.

After one hour of refrigeration, cover the dish so cream doesn’t give you a dried out look.

Raspberry Tiramisu -LgPlate and serve. If you wish top each plated serving with mint and fresh raspberries.

What Others Are Reading:

6 thoughts on “Raspberry Tiramisu

  1. Wow! This is too good to be true! Now I know what I want for the Big Day (wedding)! Thanks, Randy! Much love and many naked hugs! 🙂

    • Hey thanks roger. Let me know if you have this recipe at your wedding. If you do, can you send me a few pix to my e-mail?

      I always appreciate your visits Roger, and being my genie pig LOL..Trying my recipes out.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s