This raspberry tiramisu makes an easy no-bake dessert for Valentines Day.
Right now we are on vacation in the mountains enjoying the snow and cold weather. It currently has -6°C and we are sitting comfortable inside, close to a huge fireplace. Is there anything better than watching the snow fall while you sit around the fire in a comfy sweater?
Since we will be celebrating Valentine’s Day here I wanted to make something fitting the occasion. This tiramisu is simple to make, and I was living proof for that since I have 1/3 of the equipment in the kitchen here than I do at home. Obviously I didn’t take my Vitamix with, so I still had some raspberry seeds in the sauce but I’m not that picky. Another option (if you don’t own a strong blender) is to sieve the seeds out.
For the raspberry sauce you can work with frozen raspberry as you will not taste a difference and they are cheaper than fresh ones, especially this time of year. Use a good quality mascarpone cheese as this does effect the taste, and don’t try to save calories by opting for the light version. It tastes waaay different than the creamy full fat one! 😉 Your spouse/partner will thank you.
Happy Valentine’s Day!Print
A refreshing twist to the traditional tiramisu
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours and 25 minutes (includes chilling time)
- Yield: 4
- 250g frozen or fresh raspberries (8.8oz)
- 2 tablespoons granulated sugar
- 2 tablespoons water or kirsch
- 2 egg yolks
- 1 vanilla bean
- 80g sugar (1/3 cup)
- 500g mascarpone, chilled (1.1 lb)
- 100g lady fingers (3.5oz)
- 150g fresh raspberries (5.3oz)
- optional: chocolate shavings
- For the raspberry sauce, bring the first two ingredients to a boil and cook until raspberries have broken down.
- Remove from heat and add in water or kirsch to thin the sauce a bit. Start with 2 tablespoons and add in more water if necessary.
- Puree in a blender. (Strain through a sieve to remove seeds if you wish.) Pour into a deep dish .
- For the mascarpone cream, slice the vanilla bean in half and scrape out the seeds into a bowl. Add egg yolks and whisk until fluffy.
- Add in the sugar and continue mixing. Next fold the mascarpone under the mixture until you have a smooth cream.
- To assemble, dip the lady fingers into the raspberry sauce for the first layer. Add more sauce to cover the bottom of the glass. Next add the cream and press some raspberries into the cream. Place the lady fingers on top of the raspberries and add raspberry sauce again. Add another layer of cream and garnish with lady fingers, raspberries and chocolate shavings.
- Chill in the fridge for at least 4 hours before serving.
This dessert is great for making ahead and serving on the next day. Store in the fridge for up to 3 days.