584. Raspberry Tiramisu

I would sometimes replace the coffee in my tiramisu for chocolate to make it more kid-friendly, such as in my tiramisu cake.

Scouring the internet gave me endless options to change-up a traditional tiramisu.
The idea of a raspberry tiramisu stood out, using fresh bursts of whole berries, as well as a coulis to dunk the biscuits in.
I adapted it into my own recipe, and I think I just might like it more than the regular!
Using fresh raspberries is imperative.
For the coulis however, you can use frozen berries or fresh.

Ingredients:

For the coulis:
1 1/2 cups frozen or fresh raspberries
3/4 cup water
6 Tbsp sugar

For the tiramisu:

1 bar (250g) cream cheese

3/4 cup heavy cream

1/3 cup sugar

3 cups fresh rasperries

2 packages (about 30 pc) soft ladyfingers

Method:

Start making the coulis: combine the frozen (or could be fresh) raspberries with the water and six tablespoons sugar in a pan or small pot.
Bring to a boil and let simmer about 7 minutes until all the berries have burst and you have a thick but still runny (not jammy) sauce.
While still hot, pour through a sieve over a bowl and scrape to release the coulis and discard the seeds.
Set aside to cool.
Whip the cream cheese, sugar, and whipping cream until thick and creamy, of spreadable consistency.
To later, dunk the biscuit fingers in the coulis and roll it around to absorb as much as it can without breaking.
Layer in single file half of the biscuits, dunked .
Spread a third of the cream over the biscuits, and press in a cup of the raspberries; repeat.
This is the arrangement of the first, second, and third (top) layers:
1/3 cream + 1/2 biscuits, dunked +1/3 fresh raspberries
1/3 cream + 1/2 biscuits, dunked +1/3 fresh raspberries
1/3 cream + 1/3 fresh raspberries
Make sure to tidy the last layer of raspberries prettily for presentation.
You can sprinkle with some crushed pistachio for a nice visual contrast.
Refrigerate overnight and serve cold.

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