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Raspberry Tiramisu Recipe

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Raspberry shortcake-like dessert that is easy to pull together. Sweet from the creamy topping and tart from the raspberries. Strawberries could certainly be used in place of the raspberries, or use a combination of both.
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Servings:
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Ingredients
  • 12 ounces frozen raspberries, thawed
  • 1/4 cup sugar, divided
  • 1 loaf pound cake
  • 1/4 cup mascarpone cheese
  • 1/4 teaspoon vanilla extract
  • 1/2 cup heavy cream, lightly whipped
  • 1/2 pint fresh raspberries
Directions
PREP
10 mins
COOK
0 mins
READY IN
10 mins
Puree raspberries with half the sugar.

Slice the cake. Cut into 1/2 inch cubes, if desired.

Divide cake in 4 lowball, wine, or martini glasses, or toss into bowls. Top with equal amounts of raspberry puree.

Gently blend the mascarpone with the vanilla extract and remaining sugar. Fold in the whipped cream and put a scoop of this mixture into each glass.

Finish with fresh berries and serve immediately or chill up to 4 hours.

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Raspberry Tiramisu Recipe Reviews

raspberry tiramisu 3

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Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
RTMember1929 User
Rating of 5 out of 5.0 stars
Reviewed By
"Yum! I used Tastefully Simple's Absolutely Almond Pound Cake so I used almond extract in the whipping cream instead of vanilla. No words to describe except now I am miserable since I ate SO much!"
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