Raspberry Tiramisu–Perfect For The Holidays! – a delicious recipe with Raspberry, Grand Marnier, Mascarpone Cheese, Whipping Cream, Sugar, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir the jam and 6 tablespoons of Grand Marnier in a bowl to blend.
2
Using a spoon, combine the remaining 4 tablespoons of Grand Marnier and the mascarpone in a large bowl. Make sure the bowl is large because you will be adding the whipped cream to this bowl.
3
Using an electric mixer, beat the whipping cream, sugar and vanilla until it forms soft peaks.
4
Fold 1/4 of the whipped cream into the mascarpone with a rubber spatula, then gently fold in the rest. You want to keep it light and fluffy, so don't overwork it.
5
Now you'll begin the layering process. Line the bottom of the bowl with lady fingers and cover with jam.
6
Add a layer of whipped cream/mascarpone mixture and cover with fresh raspberries. Be careful to keep the sides of the bowl clean for a nice presentation when you're done.
7
Repeat layering with ladyfingers, jam mixture, whipped cream mixture and fresh berries.
8
Cover and refrigerate overnight. Dust with powdered sugar just before serving.
615
kcal
Calories
51
g
Fat
29
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Seedless Raspberry Jam, 10 Tablespoons Grand Marnier, Divided, 1-1/2 pound Mascarpone Cheese, At Room Temperature, 2 cups Whipping Cream, and more.
Yes, Raspberry Tiramisu–Perfect For The Holidays! falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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