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Kissing In The Kitchen with Shawnie Kelley

Recipes / Desserts, Italian

Rosé and Raspberry Tiramisu

8-10 servings

Creamy, delicious and unbelievably EASY tiramisu recipe made with coffee soaked lady fingers, sweet and creamy mascarpone, and cocoa powder dusted on top.

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Directions

  1. Add whipping cream to a stand mixer bowl fitted with the paddle and beat on medium speed. Slowly add sugar and vanilla and continue to beat until stiff peaks (a soft whipped cream texture). Add room temperature mascarpone cheese and gently fold by hand in until combined. Set aside.

  2. Add the rosé wine (or prosecco) and raspberry liqueur to a flat shallow bowl. Douse the lady fingers in the liquid.

  3. Don't soak them for a long time, as not to fall apart, but let them sit long enough to absorb the liquid. They definitely need time to soften.

  4. If using the trifle bowl: Line the outer edge of the trifle bowl with lightly dipped lady fingers.

  5. Arrange the other lady fingers (whole or cut into small pieces) in the middle and alternate layers with the mascarpone mixture ending with mascarpone on top.

  6. If using the baker or casserole: Arrange them in a single layer on the bottom of a 9x13 baker. Cut a few in half or quarters to fill the spaces that might not fit whole lady fingers.

  7. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.

  8. Cover with cling wrap, careful not to let it stick to the top.

  9. Refrigerate for at least 4 hours or up to overnight before serving.

  10. When ready to serve top with fresh raspberries and slivered almonds.

  11. Substitutions: Make tiramisu the exact same way but replace the rosé and liqueur with:

  12. For classic tiramisu: 1 1/2 cups dark coffee and 2 Tablespoons Marsala wine or Kahlua / Dust top layer with cocoa powder and-or chocolate shavings

  13. Blackberry: 1 1/2 cups Prosecco and 2 Tablespoons Blackberry Liqueur or Crème de Cassis Black currant liqueur top with fresh blackberries

  14. Peach Almond: 1 1/2 cups dry white wine and 2 Tablespoons almond liqueur (Amaretto, Disaronna) / sprinkle top with slivered almonds

  15. Freeze-dried raspberries are a fun topping to crumble on top instead of fresh raspberrries.

  16. Make Ahead Instructions

  17. Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.

From Shawnie's class “Tiramisu Rose and Raspberry”

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