Raspberry Tiramisu


Today is Ryan’s birthday, so naturally I saw it as an opportunity to whip up something sweet. We decided to forgo the typical cake, and opt for something indulgent instead. Ryan decided upon tiramisu, and to make it extra special, we added in some raspberries. I used a variation of this recipe, and was pleasantly surprised at how easy it was to whip up. It only took about 20 minutes of prep time, and after chilling for an hour, it was the perfect birthday treat. 


2 egg yolks

2½ tablespoons sugar

½ teaspoon vanilla extract

1 cup mascarpone cheese, at room temperature

⅔ cup heavy cream

5-6 ladyfingers

¼ cup cold-brewed coffee

1¼ cups fresh raspberries

chocolate shavings, for topping


In a double boiler, whisk eggs and sugar together over low heat until thick and a ribbon forms across the top (5-7 minutes). Remove from heat and let cool slightly.

Whisk in vanilla, and then beat in mascarpone cheese until smooth. In a separate bowl, beat heavy cream until stiff peaks form. Carefully fold in mascarpone mixture until well combined.

Coat each of the lady fingers in coffee. Cut into pieces and place a layer in bottom of cups. Next, place a layer of the mixture, then a layer of raspberries. Repeat until glass is full, finishing off with some shaved chocolate. Pour a small amount of coffee down inside to soften the cookies, then chill for one hour before serving.

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