Ingredients:
For the Raspberry Puree:
2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
For the Mascarpone Cream:
1 cup heavy cream
8 ounces mascarpone cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Assembly:
1 package ladyfinger cookies
1/2 cup brewed coffee, cooled
Fresh raspberries, for garnish
Cocoa powder, for dusting
Directions:
Prepare the Raspberry Puree:
In a blender or food processor, combine the fresh raspberries, granulated sugar, and lemon juice. Blend until smooth.
Strain the mixture through a fine-mesh sieve to remove the seeds. Set aside.
Make the Mascarpone Cream:
In a mixing bowl, beat the heavy cream until soft peaks form.
In another bowl, whisk together the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the mascarpone mixture until well combined. Set aside.
Assemble the Tiramisu:
Dip each ladyfinger cookie into the brewed coffee briefly, then arrange a layer of dipped cookies in the bottom of a serving dish or individual serving glasses.
Spread half of the mascarpone cream mixture over the layer of ladyfingers.
Drizzle half of the raspberry puree over the mascarpone layer.
Repeat the layers with the remaining ladyfingers, mascarpone cream, and raspberry puree.
Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld.
Serve and Garnish:
Before serving, garnish the tiramisu with fresh raspberries and a dusting of cocoa powder.
Nutritional Information:
Calories: Approximately 320 kcal per serving
Servings: 8 servings
Preparation Details:
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes (including chilling time)