This amaretto raspberry tiramisu features layers of coffee and amaretto-soaked ladyfingers, a tangy raspberry sauce, and mounds of fluffy mascarpone cream. A delightful fruity twist on the classic!
Whether you’re celebrating Valentine’s Day, Galentine’s Day, or just in the mood for something luxurious and sweet this week, I think we can all agree that tiramisu is the answer.
Staying on brand with love week, I swirled this little beauty with a fresh homemade raspberry sauce and loaded it up with many layers of amaretto-soaked ladyfingers for the ultimate romantic number.
My idea of romance here is me eating a large slice straight from the pan while standing in the doorway of the open fridge. There’s nothing better.
If you’ve never tried your hand at homemade tiramisu before, no worries! I’m walking you through each layer in great detail and include tips for getting those sharp, clean slices for serving.
Get ready to knock the socks off your Valentine this week!
This Tiramisu features…
- A tangy fresh raspberry sauce
- Fluffy mascarpone cream
- Amaretto and coffee-soaked ladyfingers
- Only minutes to prep and easy to make ahead of time
Making the Tiramisu
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Raspberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Mascarpone cheese
- Vanilla extract
- Eggs
- Heavy whipping cream
- Ladyfingers
- Amaretto
- Coffee
- Sliced almonds
- Powdered sugar
Choosing Your Pan
I recommend using a square 9-inch baking dish for this tiramisu. This size pan will make for the perfect thickness of each layer and will fit 20-25 ladyfingers snugly.
Tips for Perfect Tiramisu
- Bring mascarpone to room temperature – this will help it mix more cohesively into the other ingredients.
- Use a double-boiler to cook egg yolks – whisk the egg yolks with sugar 3-5 minutes until light and foamy.
- Beat mascarpone, heavy cream, and egg whites separately – make sure you use a clean bowl and clean the beaters between uses.
- Gently fold whipped cream and beaten egg whites into mascarpone – use a light hand so you don’t deflate the whipped cream and egg whites.
- Do not oversaturate ladyfingers – give the ladyfingers a quick dip on both sides in the amaretto-coffee mixture. Oversaturating them will lead to soggy tiramisu.
- Construct tiramisu in 2 layers – start with a layer of ladyfingers followed by raspberry sauce and mascarpone cream. Repeat layers one more time to form 2 layers.
- Chill tiramisu 6 hours – this chill time helps the layers set and the ladyfingers to soften.
Recipe Variations
Try these ideas for a different twist on this tiramisu.
- Use a different fruit – try strawberries or blackberries in place of the raspberries.
- Skip the alcohol – use 1/2 cup additional coffee in place of the amaretto and whisk in 2 tablespoons honey or agave nectar to sweeten.
Storing Instructions
This tiramisu stores well in refrigerator up to 2 days. Any longer than that and I find that they ladyfingers start to get a bit too soggy. The sweet spot of time is typically between 6-48 hours.
To slice the tiramisu, use a sharp knife and gently glide through the layers, cleaning the knife off between each slice for neat cuts.
Every bite of this luxurious tiramisu is an experience. The tangy raspberries meld perfectly with the almond and coffee flavors in the ladyfingers and all that gloriously-fluffy mascarpone cream just melts in your mouth!
Ultimate love day dessert right here, folks.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More coffee desserts you need in your life!
Amaretto Raspberry Tiramisu
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Ingredients
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch, mixed with 2 tablespoons water
- 2 teaspoons lemon juice
Tiramisu
- 8 oz mascarpone, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 1/4 cup granulated sugar, divided
- 1 cup heavy whipping cream
- 20-25 ladyfingers
- 1/2 cup amaretto liqueur
- 1/4 cup strong-brewed coffee, cooled
- Fresh raspberries, toasted sliced almonds, and powdered sugar for garnish
Instructions
Raspberry Sauce
- Combine all sauce ingredients in a medium saucepan over medium heat. Bring to a simmer over medium heat, then reduce heat to medium-low and stir 2-3 minutes until raspberries are juicy and thickened. Remove from heat and allow to cool.
Tiramisu
- Place mascarpone and vanilla in a large bowl and beat well with a handheld electric mixer until creamy. Set aside for a moment.
- Place egg yolks and 2 tablespoons sugar in the top bowl of a double-boiler set over barely-simmering water over medium heat (do not let the water touch the top bowl). Whisk egg yolks and sugar together in double-boiler until egg yolks are foamy, about 3-5 minutes.
- Remove egg yolks from heat and immediately pour into mascarpone bowl. Beat well until smooth and creamy.
- In a medium separate bowl with clean beaters, beat egg whites to soft peaks. Add remaining 2 tablespoons sugar and beat until stiff peaks form. Set aside for a moment.
- In a medium separate bowl with clean beaters, beat heavy whipping cream until stiff peaks form.
- Gently fold beaten egg whites and whipped cream into mascarpone cream mixture until just combined.
- Whisk amaretto and coffee together in a shallow bowl and begin dipping ladyfingers in it. Lightly coat the ladyfingers in the liquid, do not saturate them or they will become soggy. Place a layer of ladyfingers in the bottom of a square 9-inch baking dish.
- Spread half of cooled raspberry sauce over lady fingers and top with half of mascarpone cream mixture. Repeat layers once more with amaretto-dipped ladyfingers, raspberry sauce, and ending with mascarpone cream mixture.
- Refrigerate tiramisu covered 6 hours or up to 2 days. Garnish tiramisu with fresh raspberries, toasted sliced almonds, and a dusting of powdered sugar before cutting into slices and serving. When cutting tiramisu into slices, wipe knife off between cuts for clean slices. Enjoy!
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