Raspberry Basil Tiramisu

Ingredients

• 12 oz ladyfingers
• 1 cup mascarpone cheese
• 1/2 cup granulated sugar
• 2 tablespoons unsweetened raspberry puree
• 2 tablespoons chopped fresh basil
• 2 ounces high-quality dark chocolate (at least 70% cocoa), finely chopped
• 1 cup heavy cream, whipped
• Fresh raspberries and basil leaves for garnish

Instructions

1. In a large mixing bowl, combine the mascarpone cheese, granulated sugar, raspberry puree, and chopped basil. Mix until well combined.
2. Dip each ladyfinger into the coffee for about 3-5 seconds on each side. They should be soft and pliable but not too wet.
3. In a separate bowl, whip the heavy cream until it forms stiff peaks. Set aside.
4. To assemble the tiramisu, start with a layer of ladyfingers in the bottom of a large serving dish.
5. Spread half of the mascarpone mixture over the ladyfingers.
6. Sprinkle half of the chopped dark chocolate over the mascarpone mixture.
7. Repeat the layers: ladyfingers, mascarpone mixture, and chocolate.
8. Top the tiramisu with the whipped cream and sprinkle with additional chopped basil leaves.
9. Refrigerate for at least 3 hours before serving.

Variations

• To make a raspberry sauce to drizzle over the top of the tiramisu, combine 1 cup fresh raspberries, 2 tablespoons granulated sugar, and 2 tablespoons water in a blender. Blend until smooth and strain through a fine-mesh sieve.
• Replace the basil with lemon zest or lemon juice for a different flavor profile.

Tips

• Use high-quality ingredients to ensure the best flavor and texture.
• Don't over-dip the ladyfingers in coffee, as they can become too wet and fall apart.
• Allow the tiramisu to chill for at least 3 hours before serving to allow the flavors to meld together.