Description
A delightful twist on the classic tiramisu with the flavors of lychee and raspberry, perfect for any occasion.
Ingredients
Scale
- 8 oz (225g) mascarpone cheese
- 1 cup (240ml) heavy whipping cream
- 3/4 cup (90g) powdered sugar
- 1 cup (240ml) strong brewed coffee
- 1/2 cup (120ml) lychee syrup
- 1 package (7 oz/200g) ladyfinger cookies
- 1 cup (150g) fresh raspberries
- Extra raspberries and lychee slices for topping
- Cocoa powder or grated chocolate for garnish
Instructions
- Prepare the Coffee Mixture by combining the brewed coffee and lychee syrup in a shallow dish and allowing it to cool.
- Whip the heavy cream until soft peaks form, then gradually add the powdered sugar and continue whipping.
- Mix the mascarpone cheese into the whipped cream mixture until well combined, being careful not to deflate the cream.
- Soak each ladyfinger in the coffee mixture quickly and arrange them at the bottom of your serving dish.
- Add half of the mascarpone mixture over the first layer of ladyfingers and sprinkle half of the fresh raspberries on top. Repeat the layering process with the remaining ingredients.
- Chill the tiramisu by covering it with plastic wrap and refrigerating for at least 4 hours.
- Serve and garnish just before serving with cocoa powder or grated chocolate and additional raspberries and lychee slices.
Notes
Be sure to allow the coffee mixture to cool before soaking the ladyfingers to prevent them from becoming too soggy. The dessert tastes even better the next day as the flavors meld.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 75mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg