A Tasty Twist On An Italian Classic

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Tiramisu and pizza is all my mom, sister and I always wanted to eat at dinner during family vacations in Italy. Espresso and amaretto soaked ladyfingers layered with fluffy, creamy frosting, topped with a blanket of cocoa powder. It’s heavenly and really pretty simple! For Valentine’s Day, I decided to bring some raspberries in the mix, not only giving this dessert a lovely, pink hue, but also adding some unexpected, super tasty flavors.

Schladerer for the win!

The little secret to this tiramisu variety is that I prepared it with delicious Schladerer Himbeer Liqueur from the Schwarzwald region in Germany instead of the traditional Amaretto. It seriously smells and tastes like you just jarred an entire garden full of ripe raspberry bushes – it’s so rich! I mixed that with a couple of long espresso shots to create the soaking mixture for the ladyfingers, that are then layered with a luscious, raspberry cream frosting. So good and really so simple. And the best part is that there is no baking required! Check here to see if Schladerer Himbeer is available in your area.

Kinder Chocolate Fondue & Giveaway Next Week!

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Ingredients for about 12 servings:

  • 10.5 oz (300 g) fresh raspberries
  • 7/8 c (100 g) powdered sugar
  • 1 tsp pure vanilla extract
  • juice of 1/2 lime
  • 14 oz (400 g) mascarpone
  • 3 Tbsp (40 ml) Schladerer Himbeer Liqueur
  • 1 c (250 ml) long espresso or coffee
  • 40 to 60 ladyfingers
  • cocoa powder (for dusting)
  • 1 pint (500 ml) heavy whipping cream

You’ll Also Need:

  • baking frame

Method:

  1. Mix half of the fresh raspberries, turning them into a purée (I simply used a smoothie blender).
  2. Beat whipped cream until stiff peaks form, then gradually fold in the powdered sugar, vanilla, lime juice and puréed raspberries. Then incorporate mascarpone working in spoonfuls, finally folding in the remaining, whole raspberries.
  3. Combine coffee and Schladerer Himbeer Liqueur (check here for availability), quickly soak each side of the ladyfingers before creating a bottom layer with them using your baking frame.
  4. Top with a layer of the cream-mixture, then repeat layering the ladyfingers and cream until you’re either out of cookies or out of frosting; make sure to finish layering with the frosting however.
  5. Rest in the fridge for a few hours, then dust with a thick layer of cocoa powder before serving.

Sophie’s Raspberry Tiramisu Tools & Entertaining Picks

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Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.