Amaretto Raspberry Tiramisu

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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!

Prep Time 30

Chill Time 4

Total Time 4 30

Servings servings

Calories 340kcal

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!

Notes

Storing Instructions

Store tiramisu in refrigerator up to 2 days.

Nutrition