Raspberry Tiramisu Recipes

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RASPBERRY TIRAMISU

Quick and simple to make, this tiramisu is perfect as an indulgent centerpiece

Provided by Good Food team

Categories     Dessert

Time 35m

Number Of Ingredients 9



Raspberry tiramisu image

Steps:

  • Place a heatproof bowl over a pan of simmering water with the egg yolks and the sugar in, whisk until pale, creamy and doubled in volume. Remove from the heat and whisk for another 1 min until cool.
  • In another bowl beat the cream, mascarpone and vanilla until combined, thick and creamy. Fold or very gently whisk this mixture into the creamy yolks.
  • Dip half the sponge fingers into the marsala and arrange over the bottom of a serving dish. Pour over half of the creamy mixture, then top with most of the raspberries. Repeat the layers, then finish by dotting over the remaining raspberries. Cover and chill for at least 2 hrs.
  • Dust the tiramisu with icing sugar just before serving in big bowls.

6 egg yolks
175g caster sugar
300ml pot double cream
2 x tubs mascarpone
1 tbsp vanilla extract
150ml marsala or sweet wine
24 sponge fingers
350g raspberry
icing sugar , to dust

RASPBERRY TIRAMISU

A twist on an Italian favorite. Ladyfingers are layered in a dish with raspberries and mascarpone filling.

Provided by DENMOZZ

Categories     World Cuisine Recipes     European     Italian

Time 9h30m

Yield 6

Number Of Ingredients 15



Raspberry Tiramisu image

Steps:

  • In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside.
  • Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain.
  • Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.

Nutrition Facts : Calories 1033.3 calories, Carbohydrate 129.4 g, Cholesterol 356.5 mg, Fat 51.2 g, Fiber 7.3 g, Protein 18.2 g, SaturatedFat 25.4 g, Sodium 167.8 mg, Sugar 87.8 g

1 pound fresh or frozen raspberries
6 tablespoons white sugar
1 cup white sugar
⅓ cup hot water
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
½ cup cold water
4 egg yolks
6 tablespoons white sugar
1 pound mascarpone cheese
4 egg whites
6 tablespoons white sugar
½ teaspoon vanilla extract
12 ounces ladyfingers
4 ounces grated semisweet chocolate
3 tablespoons sliced almonds, toasted

RASPBERRY TIRAMISU TRIFLE

This is my favorite raspberry dessert - a fruity tiramisu trifle with lots of raspberries, mascarpone, and ladyfingers that can be made ahead. It does use raw eggs so make sure they are super fresh.

Provided by mimichette

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 20m

Yield 8

Number Of Ingredients 8



Raspberry Tiramisu Trifle image

Steps:

  • Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
  • Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
  • Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
  • Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 17.2 g, Cholesterol 128 mg, Fat 16 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 56.7 mg, Sugar 8.3 g

¼ cup white sugar, divided
1 tablespoon lemon juice
1 teaspoon water
1 (8 ounce) container mascarpone cheese
3 eggs, separated
1 (3 ounce) package ladyfingers
2 cups crushed ripe raspberries
20 fresh raspberries

CHRISTMAS HAM WITH RASPBERRY MUSTARD

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h45m

Yield 18 servings

Number Of Ingredients 3



Christmas Ham with Raspberry Mustard image

Steps:

  • Preheat the oven to 325 degrees F. Mix together the preserves and mustard in a small bowl and set aside.
  • Score the surface of the ham in a diamond pattern, about 1/8 inch deep. Bake according to the package instructions, 2 1/2 hours or longer. About 30 minutes before the cooking time is up, remove the ham from the oven and brush the glaze onto it. Cook until it's nice and glossy. Repeat with another layer of glaze if desired.
  • Serve the remaining glaze in a dish alongside the ham.

1 cup raspberry preserves
1/2 cup Dijon mustard
1 fully cooked bone-in ham (18 to 20 pounds)

RASPBERRY TIRAMISU

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 10



Raspberry Tiramisu image

Steps:

  • In a saucepan, bring some water to a boil, and then reduce the heat to a simmer. Find a heat-proof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
  • Put the egg yolks into the mixing bowl. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl on the saucepan with the simmering water. Slowly add 1/2 cup of the marsala wine and whisk to combine. Cook over the simmering water, and use a rubber spatula to scrape the bowl. Cook until thick. Cover with plastic wrap and refrigerate until cool.
  • Place the mascarpone cheese in a bowl and stir until smooth. In another mixing bowl, combine the whipping cream and remaining 4 tablespoons sugar and whip until not quite stiff. To the bowl of whipped cream, add the softened mascarpone cheese and the chilled egg yolk mixture. Fold the mixture gently. Cover with plastic wrap and refrigerate for 1 to 2 hours.
  • Add the remaining 1/4 cup marsala and vanilla to the espresso. Arrange the ladyfingers in a single layer in a 9- by 13-inch pan. Spoon a small amount of the espresso mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold mascarpone mixture on top and spread it into a layer. Scatter with raspberries and grate over a thin layer of semisweet chocolate. Repeat the process two more times.
  • Cover and refrigerate for a few hours before serving. This allows for more moisture to soften the cookies and the whole mixture to meld together.
  • To serve, spoon out helpings onto individual plates.
  • Cook's Note: Tiramisu does not last beyond 24 to 36 hours, as everything eventually starts to break down and become soupy.

5 whole egg yolks
1/4 cup plus 4 tablespoons sugar
3/4 cup marsala wine
1 pound mascarpone cheese, at room temperature
1 cup whipping (heavy) cream
3 teaspoons vanilla extract
1 1/2 cups brewed espresso
Store-bought ladyfingers
2 cups fresh raspberries
1 square semisweet chocolate, for grating

RASPBERRY TIRAMISU

Always inspired by what I read and see! This dessert is made economically! Simply delicious, SO easy to do! Look forward to the first review! http://www.frugalwannabecooks.com/2009/11/raspberry-tiramisu.html NOTE re servings, I like mini bite portions :)

Provided by mickeydownunder

Categories     Dessert

Time 20m

Yield 20 serving(s)

Number Of Ingredients 9



Raspberry Tiramisu image

Steps:

  • You will need 9" square deep dish or brownie pan.
  • In a bowl combine together instant coffee, water and Kahlua. Soak 12 Lady Fingers in the coffee mixture and lay them on the bottom of the pan.
  • Whip the heavy cream with electric mixer till thick, beat in the powdered sugar and then slowly beat in the Mascarpone cheese. Make sure the mixture is thick and smooth.
  • Spread half of the cream onto the layer of Lady Fingers, spread the raspberries evenly. Soak the remaining 12 Lady Finger in the coffee mixture. Place them on top of the raspberries. Cover with the rest of the cream and sprinkle with cocoa.
  • For best results, leave in fridge overnight.

Nutrition Facts : Calories 133.4, Fat 7.9, SaturatedFat 4.6, Cholesterol 72.6, Sodium 27.1, Carbohydrate 12.6, Fiber 0.5, Sugar 6.7, Protein 1.9

24 lady fingers
3 tablespoons instant coffee
1 cup water
1/4 cup Kahlua
250 g mascarpone cheese
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 cup fresh raspberry
cocoa

RASPBERRY TIRAMISU BITES RECIPE - (4.5/5)

Provided by shauna

Number Of Ingredients 8



Raspberry Tiramisu Bites Recipe - (4.5/5) image

Steps:

  • Microwave raspberry preserves in a sm. microwave-safe bowl on high for 20 sec. Stir in liqueur. Beat cream cheese & sugar at med speed with an electric mixer till creamy (about 1 min). Beat heavy cream with an electric mixer till soft peaks form. Fold into cream mixture. Spoon into zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (About 1/2" in diameter.) Press 1 ladyfinger half onto bottom of 1 (1 1/2 oz.) shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a sm. amount of cream cheese mixture evenly into each glass. Repeat procedure with remaining ladyfingers, raspberry mixture & cream cheese mixture. Top each glass with 1 raspberry & a sprig of fresh mint. Cover & chill 2 hrs.

3 Tbsp. Seedless Raspberry Preserves
1 Tbsp. Orange Liqueur
1 (3 oz.) Pkg. Cream Cheese, softened
1/4 C. Sugar
1/2 C. Heavy Cream
8 Ladyfingers, halved crosswise
8 Fresh Raspberries
Fresh Mint Sprigs For Garnish

LEMON RASPBERRY TIRAMISU

Beautiful dessert using a touch of marsala wine so it feels really decadent but I use low cal/ low fat ingredients for almost guilt free enjoyment. Feel free to use different berries if you like. Cook time is chill time. Hope you enjoy!

Provided by little_wing

Categories     Dessert

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 11



Lemon Raspberry Tiramisu image

Steps:

  • Combine water and gelatin in small microwavable bowl. microwave on high for 30-60 sec. until water is boiling and gelatin is dissolved. Cool slightly.
  • Meanwhile, combine cream cheese, Splenda, and vanilla in large bowl. Beat until smooth.
  • Add gelatin mixture to cheese mixture and beat for 1 minute.
  • Add Cool Whip and beat 1 more minute, scraping sides of bowl. Set aside.
  • Whisk together preserves, water and marsala until well blended.
  • Reserve 2 tablespoons of preserves mixture and set aside.
  • Spread 1/3 cup of preserves mixture evenly over bottom of 11x7 glass baking dish.
  • Put half of split ladyfingers in bottom of dish.
  • Spread half of cream cheese mixture over ladyfingers.
  • Sprinkle 1 cup of berries over over cheese mixture.
  • Top with remaining ladyfingers, then a layer of preserves mixture, then a layer of cream cheese mixture.
  • Cover and chill for at least 2 hours.
  • Sprinkle with remaining berries and drizzle with reserved 2 tbs of preserves mixture before serving.

Nutrition Facts : Calories 135.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 35.9, Sodium 288.8, Carbohydrate 21.2, Fiber 2.1, Sugar 11.5, Protein 8.2

2 (8 ounce) packages fat free cream cheese, softened
1/4 cup Splenda sugar substitute
1 teaspoon vanilla
1/3 cup water
1 (1/3 ounce) box sugar-free lemon gelatin
2 cups fat-free cool whip, thawed
1/2 cup sugar-free raspberry jam
1/4 cup water
2 tablespoons marsala wine
6 ounces ladyfingers, split
1 pint fresh raspberry (or frozen unsweetened raspberries, thawed)

RASPBERRY TIRAMISU

I saw this on Pioneer Woman. I am counting cooling time and refrigerator tune as cooking time. this recipe uses cooked egg yolks

Provided by Jane from Ohio

Categories     Dessert

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 10



Raspberry Tiramisu image

Steps:

  • In a double boiler, bring water to boil, reduce to simmer.
  • place egg yolk in a mixing bowl and add 1/4 cup o sugar.
  • whisk until egg yolk turn pale yellow.
  • place mixing bowl on to the simmering water, do not place bottom of bowl, pan on top of water, make sure there is space between the water and the bottom of the bowl/pan.
  • slowly add 1/2 cup of Marsala wine and whisk to combine.
  • cook over simmering water, using a spatula to scrape the bowl
  • cook until thick.
  • cover with plastic wrap and refrigerate until cool.
  • place mascarpone cheese in a bowl and stir until smooth.
  • in another mixing bowl combine whipping cream, and remaining 4 tablespoons of sugar.
  • whip until soft peaks form.
  • to the bowl of whipping cream add the softened mascarpone cheese and the egg yolk mixture.
  • fold the mixture gently
  • refrigerate 1 to 2 hours.
  • add the remaining 1/4 cup Marsala wine and vanilla to the brewed espresso coffee.
  • Arrange ladyfingers in a single layer in a trifle dish or 9 by 13 inch pan.
  • spoon about 1 tablespoon of espresso mixture over each ladyfinger.
  • plop 1/3 of cold of the cold mascarpone mixture on the layer of soaked ladyfingers.
  • spread over ladyfingers.
  • scatter with raspberries
  • grate with a thin layer of semisweet chocolate.
  • repeat process two more times.
  • cover and refrigerate a few hours before serving.
  • This Tiramisu does not last beyone 24 to 36 hours as it breaks down and becomes soupy.

Nutrition Facts : Calories 409.8, Fat 18.7, SaturatedFat 10, Cholesterol 217.4, Sodium 77.6, Carbohydrate 35.1, Fiber 2.9, Sugar 17.2, Protein 6.6

5 whole egg yolks
1/4 cup plus 4 tablespoons sugar
3/4 cup marsala wine
1 lb mascarpone cheese, room temperature
1 cup heavy whipping cream
3 teaspoons vanilla extract
1 1/2 cups of brewed espresso coffee
24 ladyfingers
2 cups fresh raspberries
1 square semisweet chocolate, for grating

RASPBERRY TIRAMISU

This is a great twist on the regular tiramisu recipe. It's very easy to prepare, and tastes even better when left to set in the cooler. I like to make a little extra of each of the fillings to ensure that everything is well saturated. I have been known to make several of these in a week's time, and originally got the recipe from Giada De Laurentiis' cookbook "Italian Family Dinners".

Provided by Pikake21

Categories     Dessert

Time 3h20m

Yield 6-12 serving(s)

Number Of Ingredients 9



Raspberry Tiramisu image

Steps:

  • Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
  • Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend.
  • Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
  • Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten.
  • Fold the remaining whipped cream into the mascarpone mixture.
  • Line the bottom of a 13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers.
  • Spread half of the jam mixture over the ladyfingers.
  • Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries.
  • Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.
  • Cover and refrigerate at least 3 hours or overnight.
  • Dust with the confectioners' sugar just prior to serving.

Nutrition Facts : Calories 546.7, Fat 19.9, SaturatedFat 10.9, Cholesterol 241.7, Sodium 108.4, Carbohydrate 86.1, Fiber 6.1, Sugar 50.8, Protein 7.4

1 cup seedless raspberry jam
6 tablespoons orange liqueur (recommended ( Grand Marnier)
1 lb mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers (or cake, cut into 3 by 1 by 1 1/2-inch pieces)
3 3/4 cups fresh raspberries (3 baskets)
confectioners' sugar, for serving

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