Raspberry & Dark Chocolate Tiramisu
Perfect for holiday gatherings, dinner parties, or any occasion that calls for a decadent, make-ahead dessert, this tiramisu combines bold chocolate, bright raspberries, and velvety cream for a treat that always impresses.
Equipment
- medium saucepan
- Large mixing bowl
- Electric mixer
- Wide shallow bowl
- 9x13-inch baking pan
- Spatula
- Measuring Cups
- Measuring Spoons
- Spoon or ladle
Ingredients
- 16 ounces soft cream cheese
- 3 cups heavy whipping cream
- 1 –1 1/4 cups brown sugar start with 1 cup, adjust to taste
- 1 teaspoon vanilla extract
- 2 cups fresh raspberry compote*
- Pinch of salt
- 2 7-ounce packages ladyfinger cookies
- 16 ounces frozen raspberries for decorating
- 4 tablespoons unsweetened cocoa powder divided
Coffee Soak
- 3 cups strong coffee or espresso
- 1 tablespoon instant coffee granules optional
- 1 tablespoon vanilla extract
- Pinch of kosher salt
Raspberry Compote
- 3 cups frozen raspberries
- 1 cup sugar
Instructions
- In a medium saucepan, combine 3 cups frozen raspberries and 1 cup sugar. Simmer 15 minutes over medium heat, crushing berries, skim foam, and set aside to cool.
- Beat 16 ounces soft cream cheese in a large bowl on low for 2 minutes. Gradually add 3 cups heavy cream and 1–1 1/4 cups brown sugar, then increase to medium speed. Add 1 teaspoon vanilla and a pinch of salt; beat until thick.
- Combine coffee, optional instant coffee, vanilla, and salt in a wide, shallow bowl to make the coffee soak.
- Quickly dip ladyfingers (about 2 seconds) into the coffee soak and line the bottom of a 9×13-inch pan.
- Spread half the cream over the ladyfingers. Spoon cooled raspberry compote on top and dust with 2 tablespoons cocoa powder.
- Add another layer of coffee-soaked ladyfingers. Spread remaining cream on top and dust with remaining cocoa powder. Chill at least 4 hours or overnight.
- Before serving, top with 16 ounces frozen raspberries. Serve chilled.