Almond-Raspberry Tiramisu - Recipe from Price Chopper
Almond-Raspberry Tiramisu
The boozy dessert you never knew you needed: tiramisu with layers of coffee-amaretto-soaked ladyfingers and a raspberry-vanilla mascarpone filling. It’s easy to make and even easier to eat.
The boozy dessert you never knew you needed: tiramisu with layers of coffee-amaretto-soaked ladyfingers and a raspberry-vanilla mascarpone filling. It’s easy to make and even easier to eat.
- Into 8-inch square baking dish, sift 1/2 tablespoon cocoa powder to evenly coat dish. In large bowl, with mixer on medium speed, beat cream and sugar 2 minutes or until soft peaks form. Add cheese and vanilla extract; beat 1 minute or until incorporated. Makes about 4 cups.
- In wide, shallow dish, whisk coffee, liqueur and fruit spread. Dip 9 ladyfingers, 1 at a time, in coffee mixture; place in single layer in prepared 8-inch square dish,
- cutting to fit if necessary. Top with 3/4 cup raspberries and spread with 2 cups cream mixture; sift 1/2 tablespoon cocoa powder over cream mixture. Repeat layers, drizzling ladyfingers with any remaining coffee mixture; cover and refrigerate at least 3 hours or up to overnight.
- Sprinkle tiramisu with almonds and remaining 1/2 cup raspberries; cut into 12 pieces
