Cinnamon-Tiramisu-with-Fresh-Raspberries
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Cinnamon Tiramisu with Fresh Raspberries

How do you make a coffee-flavoured classic even more irresistible? Try brightening it up with some fresh raspberries and Saigon cinnamon.

  • Prep Time: 20 minutes
  • Makes: 9 servings
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All You Need

  • 1/2 cup (125 mL) strong brewed coffee
  • 3/4 cup (175 mL) sugar, divided
  • 2 tsps (10 mL) McCormick Gourmet Ground Cinnamon
  • 16 ozs (454 g) mascarpone cheese, softened
  • 1 tsp (5 mL) McCormick Gourmet Organic Pure Madagascar Vanilla Extract
  • 1 cup (250 mL) whipping (35%) cream
  • 14 crisp Italian ladyfingers, Savoiardi
  • 1/2 tsp (2 mL) unsweetened cocoa powder
  • 1 cup (250 mL) raspberries

Instructions

  1. Mix coffee, 1/4 cup of the sugar and cinnamon in small saucepan. Bring to boil on medium heat, stirring occasionally until sugar is dissolved. Remove from heat. Cool slightly

  2. Meanwhile, stir mascarpone cheese, remaining 1/2 cup sugar and vanilla in medium bowl until well blended. Beat cream in large chilled bowl with electric mixer with chilled beaters on medium speed until soft peaks form. Add 1/4 of the whipped cream to mascarpone mixture. Stir gently with spatula until well blended. Add remaining whipped cream. Stir gently to incorporate whipped cream

    Meanwhile, stir mascarpone cheese, remaining 1/2 cup sugar and vanilla in medium bowl until well blended. Beat cream in large chilled bowl with electric mixer with chilled beaters on medium speed until soft peaks form. Add 1/4 of the whipped cream to mascarpone mixture. Stir gently with spatula until well blended. Add remaining whipped cream. Stir gently to incorporate whipped cream

  3. Dip 1/2 of the ladyfingers on both sides in coffee mixture. Arrange ladyfingers in single layer in bottom of 8-inch baking dish, cutting ladyfingers to fit if necessary. Spread half of the mascarpone mixture over ladyfingers. Top with raspberries. Dip remaining ladyfingers in remaining coffee mixture. Arrange over raspberries. Drizzle with any remaining coffee mixture. Spread remaining mascarpone mixture over ladyfingers. Cover

    Dip 1/2 of the ladyfingers on both sides in coffee mixture. Arrange ladyfingers in single layer in bottom of 8-inch baking dish, cutting ladyfingers to fit if necessary. Spread half of the mascarpone mixture over ladyfingers. Top with raspberries. Dip remaining ladyfingers in remaining coffee mixture. Arrange over raspberries. Drizzle with any remaining coffee mixture. Spread remaining mascarpone mixture over ladyfingers. Cover

  4. Refrigerate at least 4 hours or until ready to serve. Just before serving, sprinkle top with cocoa powder. Serve with additional raspberries, if desired

    Refrigerate at least 4 hours or until ready to serve. Just before serving, sprinkle top with cocoa powder. Serve with additional raspberries, if desired

  5. Chef’s Tip: Savoiardi are crisp Italian cookies used to prepare tiramisu or trifles. They can be found in specialty food stores or in the international section of some grocery stores. If unavailable, substitute 2 packages soft ladyfingers.

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