Description
No oven, no problem. This no-bake tiramisu is the answer to your summer sweet tooth. Filled with fruit flavors and a coffee kick.
Ingredients
Units
Scale
- 1 1/2 cups brewed espresso (I make mine with espresso powder mixed with hot water, according to package directions)
- 1/2 cup Chambord (or feel free to sub another liqueur)
- 1 cup mascarpone
- Seeds of vanilla bean, or 1/2 tsp vanilla extract
- 2 tablespoons sugar
- 1 1/2 cups heavy cream
- Pinch of salt
- 24 ladyfingers
- 2 pints raspberries
- bittersweet chocolate shavings
Instructions
- Mix espresso and Chambord in a bowl.
- Put mascarpone, vanilla bean seeds, and sugar in electric mixer with a whisk attachment. Add half of the cream and mix until just smooth–scrape down the sides, then add the remaining cream and salt. Beat until thick and soft peaks form.
- Dip half of the ladyfingers quickly into espresso liquid, then place in bottom of a 9-inch square baking dish. When bottom of dish is covered, spread half the mascarpone mixture over. Top with a layer of raspberries, then repeat with remaining ladyfingers and cream.
- Cover and refrigerate for at least 2 hours and up to overnight. Shave bittersweet chocolate over top and cut into squares. Eat!