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–+ servings

Raspberry Tiramisu

5 from 1 review
This dessert is so easy, but so romantic and dreamy. It's a tweak on classic tiramisu, swapping half of the traditional mascarpone for crème fraîche. What you are left with is a tiramisu that tastes elegant, but slightly lighter than your traditional version. I find the lightness plays very nicely with the raspberry topping, making this dessert a light, classic showstopper.
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 18 servings

Equipment

Ingredients

  • 8 large egg yolks
  • 1 cup (200g) granulated sugar, divided
  • 1 1/2 cup (345g) heavy cream, chilled
  • 1 container (227g) mascarpone, room temperature
  • 1 container (227g) vanilla bean crème fraîche, room temperature, normal crème fraîche will also work (see Note)
  • 2 cups (476g) good espresso, strong coffee, or cold brew, chilled
  • 2 tablespoons rum or cognac, optional if you'd like it boozy
  • 1/4 cup (56g) Dutch-processed cocoa powder
  • 500 grams ladyfingers, preferably the smaller sized variety
  • 1 pint (340g) raspberries, for topping

Instructions 

  1. Using an electric mixer in a large bowl, whip together 8 egg yolks and 100 grams of granulated sugar until the color turns from orange to pale yellow and the eggs are about double to three times the size. Set this aside.
  2. Working quickly, in separate bowl whip 345 grams of heavy cream and the remaining 100 grams of granulated sugar until stiff peaks form, about 5-6 minutes. Gently fold in 227 grams of crème fraîche and 227 grams of mascarpone, aiming to keep as much aeration in the whipped cream as possible.
  3. Gently fold the egg mixture into the whipped cream. It should still be stiff like a custard. Set aside.
  4. Make an assembly station. Whisk together 2 cups of coffee and tablespoons of rum in a large shallow bowl and add 56 grams of Dutch-processed cocoa powder to a sifter off to the side.
  5. Sift a layer of cocoa powder into the bottom of a trifle dish. (The trifle dish pictured in my photos is 143 ounces).
  6. Dip each lady finger in the espresso for just a second, then layer them into an even layer at the bottom of the dish. I like to double layer them so that you can see the layer from the side of the trifle dish, but that's personal preference.
  7. Gently spoon the mascarpone mixture over the lady fingers and evenly spread it out to the edges. Dust with more cocoa powder and repeat until all the cream mixture is used. You want the cream mixture to be the final layer on top.
  8. Place this in the fridge to set for at least 4 hours. Then dot the top with the raspberries. Serve with a large spoon and enjoy!

Notes

Note: If you don't have access to vanilla bean crème fraîche, feel free to scrape in 1/2 of a vanilla bean pod, or add 1/2 teaspoon of vanilla extract. 
Serving: 4 ouncesCalories: 332kcalCarbohydrates: 31gProtein: 5gFat: 21g