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Raspberry Chocolate Tiramisu Bars

2022-02-15 - Written by: Giovanni Bianchi

Dessert Tiramisu Raspberry

Raspberry Chocolate Tiramisu Bars

A creative twist on the classic Italian dessert, featuring ladyfingers soaked in coffee and liqueur, layered with a raspberry-infused mascarpone cream and topped with dark chocolate.

Raspberry Chocolate Tiramisu Bars

Servings: 12-15 bars

Ingredients:

For the ladyfingers:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3 large egg whites
  • 3 teaspoons baking powder
  • 1 teaspoon vanilla extract

For the raspberry mascarpone cream:

  • 8 ounces (225g) mascarpone cheese
  • 2 tablespoons granulated sugar
  • 1 cup (120g) fresh raspberries, pureed
  • 2 tablespoons raspberry jam
  • 1/4 teaspoon salt

For the dark chocolate topping:

  • 6 ounces (170g) high-quality dark chocolate (at least 70% cocoa), finely chopped

Instructions:

Make the ladyfingers:

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, and baking powder.
  3. In a separate large bowl, whisk together egg whites and vanilla extract until frothy.
  4. Add the dry ingredients to the egg mixture and stir until well combined.
  5. Pour the batter onto the prepared baking sheet and spread evenly to form a thin layer.
  6. Bake for 12-15 minutes or until lightly golden brown.
  7. Allow the ladyfingers to cool completely on the baking sheet.

Make the raspberry mascarpone cream:

  1. In a medium bowl, whip the mascarpone cheese until smooth.
  2. Add the granulated sugar, pureed raspberries, raspberry jam, and salt; mix well until combined.
  3. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Assemble the bars:

  1. In a large bowl, combine the cooled ladyfingers and enough coffee liqueur (or espresso) to make them pliable but not too soggy.
  2. Cut the ladyfingers into rectangles about 1 inch wide and 3-4 inches long.
  3. Line the bottom of an 8-inch x 12-inch baking dish with a layer of ladyfingers, trimming any excess as needed.
  4. Spread half of the raspberry mascarpone cream over the ladyfingers.
  5. Repeat the layers, starting with the ladyfingers and ending with the remaining mascarpone cream.

Top with dark chocolate:

  1. Melt the chopped dark chocolate in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
  2. Pour the melted chocolate over the top layer of mascarpone cream and spread evenly to cover.
  3. Refrigerate for at least 4 hours or overnight before slicing and serving.

Enjoy your delicious Raspberry Chocolate Tiramisu Bars!