Chocolate Raspberry Tiramisu

A fun twist to the iconic no bake dessert made with raspberry curd, fresh raspberries, and chopped dark chocolate .

Course Dessert

Cuisine Italian

Keyword Raspberry Tiramisu

Prep Time 30

Servings to 12 servings

Place the egg yolks and sugar in a large bowl, then place the bowl over a double boiler.
Use a whisk to constantly mix the mixture until the sugar is mostly dissolved and the mixture is pale yellow.
Remove from heat, and use an electric mixer, or a stand mixer to cool the mixture for about one minute.
Add the mascarpone cheese and mix just until incorporated.
Pour in the heavy cream and mix until the cream has thickened and you have a smooth and soft mixture. Do not overmix.

Pour the chilled coffee into a bowl and dip the bottom of each ladyfinger.
Arrange the cookies in a single layer over an 8, or 9-inch dish. It should be about 3-inches deep.
Dollop half of the mascarpone cheese over the cookies and use a spatula to evenly spread it.
Spread half of the raspberry curd over the cheese filling and evenly spread it.
The curd might mixed into the mascarpone filling, but that's ok.
Sprinkle half of the chopped chocolate over the curd.
Repeat this with the rest of the ladyfingers, cheese filling, curd, and chocolate.
Top the tiramisu with the fresh raspberries, and chill for 4 hours or preferably overnight.

A chill time is needed at least four hours before serving.
Refrigerate for up to five days.
Add more raspberry or coffee liqueur to the coffee mixture for a boozy twist.
If fresh raspberries are unavailable, top the cake with whipped cream or dust it with cocoa powder.
Mascarpone cheese tends to curdle very fast. So, once you add it, it is crucial not to over-mix or try to achieve stiff peaks.
To skip the double boiler part, use pasteurized egg yolks.
To make this recipe eggs-free, use this Mascarpone Frosting. (skip the butter, and increase the heavy cream to 1.5 cups)