Raspberry Tiramisu! (RECIPE IN DESCRIPTION)

Описание: Raspberry Tiramisu
Creamy mascarpone, bright raspberry coulis, and soft ladyfingers layered into a fresh, fruity twist on classic tiramisu.
Serves
8–10 • Best made the day before

Ingredients
Raspberry Coulis
    •    1½ lb (675 g) fresh raspberries
    •    ½ cup (100 g) granulated sugar
    •    2 Tbsp (30 ml) lemon juice
Cornstarch Slurry
    •    1½ Tbsp (12 g) cornstarch
    •    1½ Tbsp (22 ml) water

Mascarpone Cream
    •    1 lb (450 g) mascarpone, very cold
    •    Zest of ½ lemon
    •    2 cups (480 ml) heavy cream, very cold
    •    1 cup (120 g) powdered sugar
    •    ¾ cup (180 ml) raspberry coulis (from above)
    •    1 tsp (5 ml) vanilla extract

Layers
    •    32 ladyfingers (savoiardi)

Raspberry Soak
    •    ½ cup (125 ml) cooled raspberry coulis
    •    ½ cup (125 ml) water

Instructions
1. Make the Raspberry Coulis
Add raspberries, sugar, and lemon juice to a saucepan over medium heat. Cook for 10–15 minutes, stirring occasionally, until the berries break down and release their juices.
In a small bowl, mix cornstarch and water to make a slurry. Stir it into the raspberry mixture and continue cooking for 2–5 minutes, until thickened to a loose, jam-like consistency.
Optional but recommended: strain through a fine-mesh sieve to remove seeds for a smoother finish.
Let the coulis cool completely before using.
Tip: Warm coulis will melt the cream later—cooling is essential.
You should have about 2 cups (500 ml) total.

2. Prepare the Mascarpone Cream
In a medium bowl, gently mix the cold mascarpone and lemon zest with a spatula just until smooth. Do not overmix—mascarpone can split if beaten too aggressively.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
Fold the whipped cream into the mascarpone in three additions, using slow, gentle strokes to keep the mixture light and airy.
Finally, gently fold in ¾ cup (180 ml) raspberry coulis until just combined. Set aside.

3. Make the Raspberry Soak
In a shallow bowl, mix ½ cup (125 ml) cooled raspberry coulis with ½ cup (125 ml) water.

4. Assemble the Tiramisu
Quickly dip each ladyfinger into the raspberry soak for 1–2 seconds per side (they should be moist, not soggy).
Arrange a single layer of soaked ladyfingers in a 9-inch (23 cm) square pan or individual heart-shaped glasses.
Spread 6 Tbsp (90 ml) raspberry coulis evenly over the ladyfingers.
Spoon half of the mascarpone cream on top and smooth it out.
Repeat with another layer of soaked ladyfingers, coulis, and the remaining cream.

5. Chill & Serve
Cover and refrigerate for at least 8 hours, preferably overnight, to allow the layers to set.
Before serving, drizzle with extra raspberry coulis and garnish with fresh raspberries and mint if desired.

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