Raspberry Cocoa Tiramisu


8 to 10



Total Time

3 Hours 30 Minutes

Prep Time

30 Minutes

Cook Time

Refrigeration time: 3 hours or overnight

Meal Type






Products Used In This Recipe


About This Recipe

A lighter and more beautiful version of the traditional Tiramisu. The great thing about this dessert is that you actually have to prepare it ahead of time. The longer it sits, the better it tastes.

Raspberry Cocoa Tiramisu

1 cup seedless Terra Verde Foods Raspberry Cocoa Preserves
6 tablespoons Grand Marnier, divided
1 pound mascarpone cheese, at room temperature

2 teaspoon fine ground expresso  coffee  bean
1 cup heavy cream
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
48 soft ladyfingers (2 3-ounce packages) or 40 dry Italian ladyfingers (2 packages)
3 baskets fresh raspberries (1/2 dry pint, about 3-3/4 cups total)
Confectioners' sugar, for dusting


Stir the TVF Raspberry Cocoa  jam and 4 tablespoons of the Grand Marnier together in a small bowl to blend.

Stir the mascarpone cheese, ground refrigeration timeexpresso coffee and remaining 2 tablespoons of Grand Marnier together in a large bowl to blend.

Use an electric mixer; beat the heavy cream, granulated sugar and vanilla in another large bowl until soft peaks form.

Use a large rubber spatula to gently stir a fourth of the whipped cream into the mascarpone mixture.  Fold the remaining whipped cream into the mascarpone mixture.

Line the bottom of a 13x9x2-inch glass baking dish or other decorative serving dish with a third of the ladyfingers. Spread a third of the jam mixture over the ladyfingers. Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries.

Cover and refrigerate at least 3 hours or overnight.

Dust the confectioners' sugar & fresh raspberries over the top and serve.

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