Red White & Blue Tiramisu

Name: Red White & Blue Tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 5 tablespoons orange liqueur, such as Grand Marnier, divided; 1 pound mascarpone cheese, at room temperature; 1 cup whipping cream; 1/4 cup sugar; 1 teaspoon pure vanilla extract; 1/4 cup fresh orange juice, from one large orange; 1/2 cup blueberry jam; 12 soft ladyfingers; 1 basket fresh raspberries (about 1 cup total); Confectioners' sugar, for serving

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This light and fluffy dessert is perfect for the warmer months. Tiramisu can be reimagined with so many flavor profiles, and this version stars blueberry jam and fresh raspberries - perfectly red white and blue for a patriotic spin!

Rated 5.0 stars by 1 users

Servings

Prep Time

30 minutes

Calories

621

Author:

Giadzy

Ingredients

5 tablespoons orange liqueur, such as Grand Marnier, divided
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
1/4 cup fresh orange juice, from one large orange
1/2 cup blueberry jam

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12 soft ladyfingers
1 basket fresh raspberries (about 1 cup total)
Confectioners' sugar, for serving

Instructions

Combine the mascarpone and 2 tablespoons of orange liqueur in a large bowl to blend. In another large bowl, using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
In a small bowl, combine the remaining 3 tablespoons of orange liqueur with ¼ cup orange juice.
One at a time, dip 6 of the ladyfingers into the orange liqueur mixture. Do not let them sit and soak in the liquid–just a quick dip. Break each one in half and fit 2 halves on the bottom of each of six 6-ounce coffee cups, wine glasses or ramekins.
Spoon about 1/4 cup of the mascarpone mixture over the ladyfingers in each coffee cup and spread evenly with an offset spatula. Spoon a scant tablespoon of the blueberry jam over the mascarpone mixture in each and spread evenly. Repeat with an additional layer of the ladyfingers, followed by a layer of the mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. Top with fresh raspberries and confectioner’s sugar to serve.