| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Inactive: | 3 hr |
| Yield: | 8 to 12 servings |
Ingredients
- 1 cup seedless raspberry jam
- 6 tablespoons orange liqueur (recommended: Grand Marnier)
- 1 pound mascarpone cheese, at room temperature
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
- 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
- Confectioners’ sugar, for serving
Instructions
- Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
- Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl 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.
- Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half 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 with the confectioners’ sugar and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 503 |
| Total Fat | 26 g |
| Saturated Fat | 14 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 28 g |
| Protein | 7 g |
| Cholesterol | 144 mg |
| Sodium | 231 mg |
Reviews
Delightful taste, it is simply delicious and I loved that it is not too sweet. Now, if you guys plan on making this in a large (13 x 9″) baking dish, you need to double most of the ingredients, except for the fresh raspberries; the amount is perfect for a large dish. Also, I made it 36 hours before the party, with the savoiardi (harder) ladyfingers, and it was just fine. Everyone loved it! I will surely be making this dessert again and again. Thank you, Giada.
Made this for Independence Day BBQ. Everyone loved it. I did use soft lady fingers separated in half and had plenty to fill the 9×13 dish. Only changes I made: sprinkled the lady fingers with cream sherry before spreading on the jam mixture; added zest of one lemon and a little salt to the mascarpone mixture; used about 4 pints of raspberries; and made the top berries into a flag formation for the holiday and used blueberries for the stars. It’s a light, not too sweet dessert after a heavy meal that screams “summer”. For those saying there wasn’t enough flavor, try adding a bit of salt to make the flavors come to life, and add the sherry to give it a nice undertone of flavor.
Very happy with how this turned out. It is light and flavorful. All guests enjoyed it. I did change up the recipe after reading other reviews. The lady fingers I used were quite hard so I soaked them in a very thin mix of water and jam.
I made this for Christmas and it got rave reviews and a few second helpings. I used orange syrup made from orange juice instead of the liquor and macerated most of the raspberries to add to the jam for filling. Dressed the top with reserved berries and cocoa. So pretty!
This is wonderful !! I add more Grand Marnier and passed the lady fingers in a bit of espresso and came out not too soft not hard just perfect easy and delicious. Thanks!
This was delicious, next time I might soak the ladyfingers in some grand Marnier to soften them up or think of something else, because in my case they were still a bit hard for my liking, but the flavors are good, not overly sweet and so quick to make, definitely a repeat!
Giada’s Family Dinners cookbook for this recipe calls for 48 soft lady finger…not 28 as this recipe notes. FYI.
Yummy and light! I will cut back on the grand marnier next time because it was definitely boozy and took over the flavor profile.
I saw this on the show years ago, thought it wasn’t interesting as it looked it was dry (thought it had too little tiramisu cream to the ladyfingers.)
Well, during this pandemic in 2020 I decided to try many different flavors of Giada’s tiramisu recipes, and I tried PB & J; Tres Leches; Hazelnut Lemon; and this one. This was my favorite! The Grand Marnier is very nice in it and it’s light and fruity. LOVE!
Never knew we had raspberry tiramisu….sounds intriguing!