We love a classic tiramisu and couldn’t imagine it getting much better–until raspberries entered the picture.
3 c. heavy cream
3/4 c. powdered sugar
2 tsp. pure vanilla extract
12 oz. mascarpone
3 c. strongly brewed coffee
1/4 c. Grand Marnier
1/2 c. raspberry jam
12 oz. fresh raspberries
Chocolate shavings, for garnish
In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat cream, powdered sugar, and vanilla until medium peaks form.
In a medium bowl, add mascarpone and about ¼ cup of whipped cream. Stir until combined, then gently fold in the remaining whipped cream.
In a large glass measuring cup, combine coffee and Grand Marnier.
Spread a thin layer of whipped cream in the bottom of a large trifle dish. Working one a time, quickly dip 1 ladyfinger into coffee mixture, then place into dish. Place dipped ladyfingers in a circle until bottom is completely covered, breaking ladyfingers as needed to fit. Spread about a third of the whipped cream over ladyfingers into an even layer. Spread half of the jam over top, gently to not mix the whipped cream in too much. Then place raspberries in a circle over jam. Repeat with a second layer of ladyfingers, whipped, cream, jam, and raspberries. Add a third layer of dipped ladyfingers, then top with remaining whipped cream.
Cover with plastic wrap and refrigerate until well chilled, at least 4 hours, or up to overnight.
When ready to serve, top with chocolate shavings.