My first tiramisu experience was at Macaroni Grill, circa 1992. I was eight years old and absolutely mesmerized by the freshly made dish. foccacia dipped in that thick olive oil, the occasional waiters would break into Birthday concerts, and that white paper tablecloth that you could color? Forget it. But it was that first piece of tiramisu that really blew my mind — I’ve never tasted anything quite like layers of sponge cake soaked in bitter espresso combined with the fattest mascarpone filling and chocolate syrup. she lama. It was a perfect flavor combination, and over the years it has become my regular birthday dinner request.
I’ve had multiple versions of tiramisu since then, and (sorry, but I must say) most have passed that original MG moment. I also love making the classic version at home, usually Jonathan Waxman’s recipe from Barbuto cookbook. I’ve been craving it a lot lately, so in honor of summer I decided to improve the fruity recipe by adding fresh raspberries to the filling. Because chocolate is a natural perfection complementary for raspberries, I knew it had to be good… and my instincts were right. Scroll to see step-by-step instructions for making my raspberry tiramisu (recipe card at the bottom of this post.)
Summer desserts that don’t need to be cooked
I am always on the lookout for the unexpected uncooked dessert for the summer — come June, it’s so hot in Texas that any recipe that doesn’t require me to turn on the oven gets a big bonus. Plus, the fact that this raspberry tiramisu can be made up to a day in advance and simply hangs in the fridge, ready to go, makes it almost perfect for any person. summer party you’ve got on the books.
Double the raspberries, double the fun
I want to really make this a raspberry tiramisu, so for extra flavor, I used raspberries in two ways: fresh berries between layers, plus raspberry liqueur (Chambord) in the immersion liquid. I love the bold fruity quality it adds, especially paired with the chocolate, cream, and espresso flavors.
How to make raspberry tiramisu (so easy!)
I love the process of making this raspberry tiramisu, as it’s more of an art project than a recipe. Here is the basic step-by-step method:
- Dissolve the espresso powder and chambord in the water.
- Beat together mascarpone, vanilla, sugar, and cream until smooth.
- Quickly dip the ladyfingers in the espresso, then add the mascarpone and raspberries to the pan. Repeat.
- Refrigerate until set.
Easy! Something about embedding and layering, dipping and layering is truly meditative, and the end result is breathtaking.
Friend need to Make this raspberry tiramisu and report back — I know you’ll love it as much as we do! If you try it out, don’t forget to leave a rating and comment, and tag us in Instagram so we can see yours. Also, if you have any Macaroni Grill memories to share, drop them in the comments…tell me I’m not the only one!
