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Raspberry Amaretto Tiramisu Recipe

Raspberry Amaretto Tiramisu Recipe
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★★★★★

4.8 from 21 reviews

This Raspberry Amaretto Tiramisu is a luscious twist on the classic Italian dessert, featuring layers of amaretto-soaked ladyfingers, mascarpone cream, and a vibrant homemade raspberry sauce. Fresh raspberries add a burst of tartness balanced by the sweet, creamy filling, making it a perfect indulgence for special occasions or a delightful summer treat.

Ingredients

Scale

Mascarpone Cream

  • 2 cups mascarpone cheese (softened, but still cold, 450 grams)
  • 1 cup heavy cream (cold, 250 grams)
  • ½ cup powdered sugar (60 grams)
  • 2 teaspoons vanilla extract
  • ⅓ cup Amaretto (80 ml)

Ladyfingers

  • 28–32 ladyfinger biscuits (quantity depends on size)

Raspberry Sauce

  • 3 cups fresh or frozen raspberries (approx 300 grams)
  • ¼ cup granulated sugar (50 grams or more if berries are tart)
  • 2 tablespoons Amaretto
  • Additional 3 cups fresh raspberries for layering (approx 300 grams)

Instructions

  1. Prepare Raspberry Sauce: Place 3 cups of fresh or frozen raspberries, granulated sugar, and 2 tablespoons of Amaretto into a small saucepan. Cook on medium-low heat, gently stirring for 7-10 minutes until the berries break down and the sauce thickens. Optionally, strain the sauce through a fine-mesh sieve to remove seeds. Let the sauce cool completely before using.
  2. Whip Cream and Sugar: In a large mixing bowl, combine the cold heavy cream and powdered sugar. Using an electric mixer, beat the mixture until soft peaks form, ensuring the cream is light but still stable for folding.
  3. Add Mascarpone: Add the cold mascarpone cheese to the whipped cream mixture. Continue whipping until the mixture is smooth, creamy, and holds medium peaks, creating a soft but spreadable filling.
  4. Dip Ladyfingers: Pour the ⅓ cup of Amaretto into a shallow dish. Quickly dip each ladyfinger into the Amaretto one at a time, ensuring they absorb the alcohol without becoming soggy.
  5. Assemble First Layer: Arrange half of the amaretto-dipped ladyfingers in an even layer on the bottom of a 9×13 inch baking dish. Break ladyfingers as needed to cover gaps. Spread half of the cooled raspberry sauce evenly over the ladyfingers, followed by half of the mascarpone cream. Smooth the layer with an offset spatula and sprinkle half of the fresh raspberries on top.
  6. Assemble Second Layer: Repeat the dipping process with the remaining ladyfingers and layer them over the raspberries. Spread the remaining raspberry sauce and mascarpone cream on top, smoothing with an offset spatula or piping the cream using a piping bag with a star tip. Finish by sprinkling the remaining fresh raspberries evenly across the surface.
  7. Chill: Cover the assembled tiramisu tightly with plastic wrap and refrigerate for several hours, preferably overnight, to allow flavors to meld and the dessert to firm up.
  8. Serve: Before serving, dust the top with icing sugar for a delicate finish. Cut into portions and enjoy your decadent Raspberry Amaretto Tiramisu.

Notes

  • Ladyfinger quantity can vary depending on the size of the biscuits; plan around 28-32 pieces for a 9×13 inch dish.
  • If you prefer a less boozy dessert, reduce the amount of Amaretto used for soaking ladyfingers and in the sauce.
  • Straining the raspberry sauce helps remove seeds for a smoother texture, but this step is optional based on preference.
  • For best results, use mascarpone cheese that has been softened but kept cold to ensure a smooth filling.
  • This dessert can be made a day ahead to enhance flavor meld and texture.
  • Use fresh raspberries when in season for the best flavor, or frozen if fresh are not available.
  • Adjust the sugar in the raspberry sauce depending on the tartness of the berries.

Nutrition

Keywords: raspberry tiramisu, amaretto dessert, no bake tiramisu, Italian dessert with berries, mascarpone dessert

Find it online: https://zarameals.com/raspberry-amaretto-tiramisu-recipe/