Raspberry Tiramisu [eggless version] ~ A (No-Bake) Dessert

Raspberry Tiramisu

This (no-bake) dessert has made it to my “FAVORITE RECIPES” list.

Raspberry Tiramisu

What’s so great about this recipe?
It requires no baking..
This dessert is best when made a day or two before serving.

Great time saver when entertaining.
It’s a chilled dessert. In the summertime, chilled desserts rule in my house!

Came upon a gorgeous photo of Tiramisu on a website, Baking Obsession.
Was inspired to shape my Tiramisu in a log shape, similar to the one on the website by Baking Obsession.
The pan she used was a Saddle of Venison Cake Pan.

I called a local kitchen store, Kitchen A La Mode,

Kitchen a la Mode ~ South Orange, NJ

and was advised by salesperson, Kathleen, to use a hearth bread pan, since the Saddle of Venison pan was not available. I was thrilled to see that the hearth bread pan turned out to be a great substitute.

hearth bread pan

If you need anything related to cooking and baking, check out Kitchen A La Mode in South Orange, New Jersey. Store is located in the heart of Downtown South Orange.

Kitchen a la Mode ~ South Orange, NJ

It’s a store that is packed with lots of cool stuff for your cooking/baking and home needs. Stop by, you’ll love it…and the salespeople are knowledgeable and friendly too!

Kitchen A La Mode
19 South Orange Ave
South Orange, NJ 07079
Tel: (973) 821-5145

Owner: Ben Salmon
Facebook: Kitchen A La Mode
Website:
Yelp:

What is Tiramisu, you ask?
Tiramisu is an elegant and rich Italian dessert that is made by combing lady finger biscuits, espresso, mascarpone cheese, eggs, sugar, Marsala wine, rum and cocoa powder.

My variation today on the classic Tiramisu will be eggless, include raspberries and raspberry liqueur.

raspberries

Raspberry Liqueur

Savoiardi, or simply, Ladyfingers, is the cookie of choice used in this recipe.

Savoiardi Ladyfingers

Ladyfingers

Mascarpone cheese makes this dessert a delight.

mascarpone cheese

MASCARPONE – Pronunciation: [mah-skar-POH-nay]

What is Mascarpone Cheese?

Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich double-cream to triple-cream cow’s-milk cheese. (Technically it’s not cheese but rather curdled cream because citric or tartaric acid is used rather than rennet.). It’s ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter.

Since I was in the middle of entertaining guests, when I unmolded the Tiramisu, I didn’t pipe the whipped cream on the dessert. But, if you have the time, it would look exceptionally gorgeous if you piped the whipped cream.

Kitchen Notes: I did not add coffee to the simple syrup. However, I found that the bitterness of the coffee counteracts the sweetness from the raspberry simple syrup. So, I added coffee to the bottom layer after the fact. It made a huge difference. Also, the second and third day, the Tiramisu tasted even better.

Hope you enjoy the dessert as much as I did…

RASPBERRY TIRAMISU

[Eggless Version]
A No-Bake Dessert
Recipe by Laura Vitale
Adapted by Carmen Ortiz of Baking is my Zen

Raspberry Tiramisu

Serves Approx. 10

INGREDIENTS:

FOR PAN:
oil spray [I use PAM Oil Spray]

RASPBERRY SIMPLE SYRUP:
2 cups simple syrup [consists of: 2 cups water and 2 cups sugar]
1/2 cup raspberry liqueur

COOLED COFFEE:
1 cup strong coffee or Espresso, cooled

MASCARPONE/WHIP CREAM MIXTURE:
1 1/2 cups heavy cream, cold
1 pound mascarpone cheese, softened
1 teaspoon vanilla extract
1/3 cup granulated sugar
pinch salt

LADYFINGERS / COCOA POWDER:
2 tablespoons unsweetened cocoa powder
25 Savoiardi ladyfingers

WHIPPED CREAM TOPPING:
2/3 cup whipping cream, chilled
2 tablespoons icing sugar, sifted
2 tablespoons raspberry liqueur

GARNISH:
fresh raspberries
cocoa powder

DIRECTIONS:

PREPARE SIMPLE SYRUP: In a saucepan, add sugar and water. Over medium heat, stir until sugar is dissolved. Pour syrup in bowl to cool. Set aside.

BREW COFFEE: Brew one cup of strong coffee. Chill. Set aside.

PREPARE PAN: [I used a hearth bread pan. 12” x 5 ½” x 2 ¼” ] Place clean pan on counter. Spray lightly with PAM oil spray. Line pan with a sheet of plastic wrap. Keep the flaps extended. Each flap should be long enough to cover the length of the pan. Set aside.

LADYFINGERS AND COCOA POWDER: Open bag of Ladyfingers and place on counter. Set aside. Place cocoa powder on counter, remove lid. Have a spoon and fine mesh strainer ready to use. Set aside.

RASPBERRY LIQUEUR: Add the raspberry liqueur to the cooled simple syrup. Mix. Set aside.

COOLED COFFEE: Add cooled coffee to raspberry liqueur simple syrup. Mix. Set aside.

PREPARE WHIPPED CREAM: Whip the chilled heavy cream in a large bowl. Do not overbeat cream or it will turn into butter. Set in the fridge until ready to use. (cream stays stiffer longer if kept cold).

CREAM THE MASCARPONE: In a large bowl, cream together the mascarpone, vanilla and sugar. Add a pinch of salt. Mix.

ADD WHIPPED CREAM TO MASCARPONE:
Gently fold half of the cold whipped cream into the mascarpone mixture. Add remaining whipped cream, folding gently. Do not overmix.

MIS EN PLACE: LAY OUT ALL ITEMS BEFORE ASSEMBLY OF TIRAMISU:
• Plastic-lined pan
• Ladyfingers
• Raspberry/Coffee Simple Syrup
• Mascarpone/Whipped Cream mixture
• Raspberries
• Cocoa Powder

ASSEMBLY OF TIRAMISU:
LAYER 1: [7 ½ ladyfingers used]
Dip each ladyfinger into the raspberry/coffee simple syrup mixture for a few seconds.
Lay soaked ladyfingers in the bottom of the plastic lined pan.
Continue soaking ladyfingers and placing in bottom of pan until first layer is filled.
Add one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.
Sprinkle with cocoa powder, using a fine mesh strainer.
Place raspberries over mascarpone/cream mixture.

LAYER 2: [7 ½ ladyfingers used]
Dip each ladyfinger into the raspberry/coffee simple syrup mixture for a few seconds.
Lay soaked ladyfingers over the mascarpone/cream mixture until completely covered.
Add remaining half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.
Place raspberries over mascarpone/cream mixture.
Sprinkle with cocoa powder, using a fine mesh strainer.

FINAL TOP LAYER of SOAKED LADYFINGERS: [10 ladyfingers used]
Dip each ladyfinger into the raspberry/coffee simple syrup mixture for a few seconds.
Arrange soaked ladyfingers on top of the mascarpone/cream mixture until completely covered.

WRAP/CHILL:
Wrap Tiramisu completely with plastic wrap. Do not leave air gaps.
Chill for 4 to 24 hours before serving.
*Best if kept in refrigerator overnight.

UNMOLD:
Remove Tiramisu from refrigerator.
Remove top layer of plastic wrap.
Place a plate over Tiramisu.
Invert the Tiramisu onto the plate.
Remove pan and remaining plastic wrap.

DECORATE with WHIPPED CREAM, COCOA POWDER AND RASPBERRIES:
In bowl, whip heavy cream until creamy. [Careful not to overwhip or it will turn into butter].
Add confectioners sugar. Fold. Add raspberry liqueur. Fold.
Spread or pipe flavored whipped cream over entire Tiramisu.
[Piping the whipped cream would make it prettier]
Sprinkle with cocoa powder using a fine mesh strainer.
Place raspberries in a decorative pattern on Tiramisu.

~ ~ ~  ENJOY!  ~ ~ ~

RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ
Raspberry Tiramisu
[eggless version]
A (No-Bake) Dessert

DIRECTIONS:

PREPARE SIMPLE SYRUP: In a saucepan, add sugar and water. Over medium heat, stir until sugar is dissolved. Pour syrup in bowl to cool. Set aside.

1 ingred for simple syrup

2 add sugar to water

3 stir sugar in hot water

4 pour simple syrup in bowl cool

BREW COFFEE: Brew one cup of strong coffee. Chill. Set aside.

PREPARE PAN: [I used a hearth bread pan. 12” x 5 ½” x 2 ¼” ] Place clean pan on counter. Spray lightly with PAM oil spray. Line pan with a sheet of plastic wrap. Keep the flaps extended. Each flap should be long enough to cover the length of the pan. Set aside.

oil pan with PAM oil spray

place plastic over oiled pan

LADYFINGERS AND COCOA POWDER: Open bag of Ladyfingers and place on counter. Set aside. Place cocoa powder on counter, remove lid. Have a spoon and fine mesh strainer ready to use. Set aside.

ladyfingers

cocoa powder

RASPBERRY LIQUEUR: Add the raspberry liqueur to the cooled simple syrup. Mix. Set aside.

COOLED COFFEE: Add cooled coffee to raspberry liqueur simple syrup. Mix. Set aside.

pour raspberry liqueur and coffee in syrup

PREPARE WHIPPED CREAM: Whip the chilled heavy cream in a large bowl. Do not overbeat cream or it will turn into butter. Set in the fridge until ready to use. (cream stays stiffer longer if kept cold).

pour cream in mixing bowl

whipped cream

CREAM THE MASCARPONE: In a large bowl, cream together the mascarpone, vanilla and sugar. Add a pinch of salt. Mix.

add sugar, vanilla, salt to mascarpone

ADD WHIPPED CREAM TO MASCARPONE:
Gently fold half of the cold whipped cream into the mascarpone mixture. Add remaining whipped cream, folding gently. Do not overmix.

fold whip cream in mascarpone

MIS EN PLACE: LAY OUT ALL ITEMS BEFORE ASSEMBLY OF TIRAMISU:
Plastic-lined pan
Ladyfingers
Raspberry/Coffee Simple Syrup
Mascarpone/Whipped Cream mixture
Raspberries
Cocoa Powder

ASSEMBLY OF TIRAMISU:
LAYER 1: [7 ½ ladyfingers used]
Dip each ladyfinger into the raspberry/coffee simple syrup mixture for a few seconds.

1 soak ladyfingers in syrup

2 turn over ladyfinger-soak in syrup
Lay soaked ladyfingers in the bottom of the plastic lined pan.
Continue soaking ladyfingers and placing in bottom of pan until first layer is filled.

3 add ladyfingers to pan
Add one-half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.

4 add cream mixture5 add cream mixture6 spread cream mixture
Sprinkle with cocoa powder, using a fine mesh strainer.

7 sprinkle cocoa powder
Place raspberries over mascarpone/cream mixture. 

8 add raspberries

NOTE-I spread some more mascarpone cream on the raspberries. Not a necessary step.

9 add more cream mixture

10 spread cream mixture

LAYER 2: [7 ½ ladyfingers used]
Dip each ladyfinger into the raspberry/coffee simple syrup mixture for a few seconds.
Lay soaked ladyfingers over the mascarpone/cream mixture until completely covered.

1 add soaked ladyfingers
Add remaining half of the mascarpone/cream mixture, spreading evenly over soaked ladyfingers.

2 spread cream mixture over ladyfingers
Place raspberries over mascarpone/cream mixture. [I crushed the fruit in this layer]

3 add raspberries
Sprinkle with cocoa powder, using a fine mesh strainer.

4 sprinkle with cocoa powder
FINAL TOP LAYER of SOAKED LADYFINGERS: [10 ladyfingers used]
Dip each ladyfinger into the raspberry/coffee simple syrup mixture for a few seconds.
Arrange soaked ladyfingers on top of the mascarpone/cream mixture until completely covered.

1 top with soaked ladyfingers

2 soaked ladyfingers-close up

WRAP/CHILL:
Wrap Tiramisu completely with plastic wrap. Do not leave air gaps.
Chill for 4 to 24 hours before serving.
*Best if kept in refrigerator overnight.

Tiramisu in plastic wrap

UNMOLD:
Remove Tiramisu from refrigerator.
Remove top layer of plastic wrap.

unmolding the Tiramisu (1)
Place a plate over Tiramisu.
Invert the Tiramisu onto the plate.
Remove pan and remaining plastic wrap.

unmolding the Tiramisu (2)

unmolding the Tiramisu (3)

DECORATE with WHIPPED CREAM, COCOA POWDER AND RASPBERRIES:
In bowl, whip heavy cream until creamy.
[Careful not to overwhip or it will turn into butter].

Add confectioners sugar. Fold. Add raspberry liqueur. Fold.

Spread or pipe flavored whipped cream over entire Tiramisu.
[Piping the whipped cream would make it prettier]

1 spread whipped cream over ladyfingers2 cover Tiramisu completely with whipped creamSprinkle with cocoa powder using a fine mesh strainer.

dust Tiramisu with cocoa powder

Place raspberries in a decorative pattern on Tiramisu.

raspberries
Raspberry Tiramisu by Baking is my Zen

 Add some blueberries to the Raspberry Tiramisu to give it a patriotic look.

Have fun making this easy and SO DELICIOUS dessert!

We have what we seek, it is there all the time, and if we give it time, it will make itself known to us

~ Carmen

Baking is my Zen
…sweet nibbles for the soul
~ ~ ~

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

For savory dishes, visit my other blog, sometimes SAVORY.

Advertisements

About Baking is my Zen

Love to bake...it is my peaceful time. ~ Baking is my Zen ~
This entry was posted in Chilled Dessert, Dessert, Flickr-Food Bloggers-Dessert Love, Flickr-Macro Desserts, NO-BAKE dessert and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.