Tiramisú is a classic. And rightfully so. Fluffy dollups of fresh, sweet mascarpone whipped cream with the warmth of vanilla and the slight bite of brandy or liqueur. Espresso- soaked ladyfingers and shavings or a dusting of rich, dark chocolate. Perfection.
And then along came raspberries. Nestled into the light, airy layers. Infused into the whipped cream in the form of raspberry liqueur.
Raspberries don’t have a lot of competition in the berry world, as far as I’m concerned. Growing up, we had a couple dozen raspberry bushes, and in the summer when the big, beautiful berries were at the peak of ripeness, we would eat them right off the plants – by the handful.
2 oz prepared espresso, or very strong coffee, cooled.
1 basket of fresh raspberries
3 oz. dark chocolate, shaved or chopped finely