Vanilla Bean, Raspberry and Chocolate Tiramisu

Ingredients

Directions

Line lady fingers up in a shallow dish. Mix coffee and coffee extract together in a measuring cup. Pour over lady fingers, making sure the coffee is evenly distributed. Let cookies soak while you make the chocolate cream.

In a medium saucepan, add egg yolks and sugar. Whisk until combined. Turn the heat on low, and whisk constantly until the sugar has melted, about 3-4 minutes. Be sure not to overheat and curdle eggs. If the you feel the mixture is getting too hot, remove from heat, whisk and then put back on the heat. Once the sugar has melted, remove from the heat.

Add chocolate and heavy cream to a small microwave-safe dish. Microwave for 30 seconds. Stir until chocolate melts. If there are still some pieces that haven’t melted, pop back in the microwave for 15 more seconds.

Add chocolate mixture to egg yolk and sugar. Mix until combined. Add to the bottom of a stand mixer fit with the paddle attachment. Add in mascarpone cheese. Beat until completely combined and fluffy.

You can assemble the tiramisu in four individual dessert cups, or in a square clear dish. Instructions here are for four dessert cups. Start by spooning some of the chocolate on the bottom. Layer with three soaked lady fingers. Spoon more chocolate on top. Lay raspberries on top. Place three more lady fingers on top of raspberries. Cover in chocolate mixture. Garnish with whipped cream and cocoa powder.

Directions

Line lady fingers up in a shallow dish. Mix coffee and coffee extract together in a measuring cup. Pour over lady fingers, making sure the coffee is evenly distributed. Let cookies soak while you make the chocolate cream.

In a medium saucepan, add egg yolks and sugar. Whisk until combined. Turn the heat on low, and whisk constantly until the sugar has melted, about 3-4 minutes. Be sure not to overheat and curdle eggs. If the you feel the mixture is getting too hot, remove from heat, whisk and then put back on the heat. Once the sugar has melted, remove from the heat.

Add chocolate and heavy cream to a small microwave-safe dish. Microwave for 30 seconds. Stir until chocolate melts. If there are still some pieces that haven’t melted, pop back in the microwave for 15 more seconds.

Add chocolate mixture to egg yolk and sugar. Mix until combined. Add to the bottom of a stand mixer fit with the paddle attachment. Add in mascarpone cheese. Beat until completely combined and fluffy.

You can assemble the tiramisu in four individual dessert cups, or in a square clear dish. Instructions here are for four dessert cups. Start by spooning some of the chocolate on the bottom. Layer with three soaked lady fingers. Spoon more chocolate on top. Lay raspberries on top. Place three more lady fingers on top of raspberries. Cover in chocolate mixture. Garnish with whipped cream and cocoa powder.

  • Nielsen-Massey time icon

    30 minprep

  • Nielsen-Massey time icon

    15 mincook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Coffee Extract 4oz

Pure Coffee Extract