Don’t you love a good surprise? Mom’s Best Tiramisu delivers a surprising new twist on tiramisu, and we think you are going to love it! With some lovely lady fingers at the base, the blankets of orange liqueur-infused raspberry jam and creamy mascarpone cheese are both layered alongside fresh, juicy raspberries for lots of delicious raspberry flavor in every bite! What a delightful and refreshing dessert! Mom’s Best Tiramisu will surprise you and you may never go back to the normal way again! Surprise! Mom knows good things!
Ingredients
- 1 cup seedless raspberry jam
- 6 tablespoons orange liqueur, divided
- 1 pound mascarpone cheese, room temperature
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3x1x1-1/2-inch pieces
- 3 3/4 cups fresh raspberries
- confectioners’ sugar, to taste, for serving
Directions
Step 1 –In a medium bowl, add the raspberry jam and 4 tablespoons of the orange liqueur and stir to combine.
Step 2 –In a large bowl, add the mascarpone cheese and the remaining orange liqueur and stir to combine.
Step 3 –In another large bowl, add the whipping cream, the sugar, and the vanilla extract and use an electric hand mixer to beat until soft peaks form.
Step 4 –Use a rubber spatula to scoop 1/4 of the whipped cream mixture into the mascarpone mixture and stir to lighten.
Step 5 –Add the remaining whipped cream mixture to the mascarpone mixture and fold to combine.
Step 6 –Add 1/2 of the lady fingers in a single layer to the bottom of a 9×13-inch baking dish.
Step 7 –Spread 1/2 of the raspberry jam mixture over the lady fingers.
Step 8 –Evenly spread 1/2 of the mascarpone mixture over the raspberry jam mixture layer.
Step 9 –Add 1/2 of the fresh raspberries to the top of the mascarpone mixture layer.
Step 10 –Repeat the layers once, starting with the remaining ladyfingers and ending with the fresh raspberries.
Step 11 –Cover the dish tightly and refrigerate for at least 3 hours and up to overnight.
Step 12 –Serve the tiramisu topped with the confectioners’ sugar.
