Raspberry-Cream Tiramisu

Raspberry-Cream Tiramisu
24 servings


Ingredients Weights Measures
mascarpone cheese - -
PHILADELPHIA Original Cream Cheese, softened - -
powdered sugar - -
frozen sweetened raspberries, thawed, undrained - -
raspberry-flavored liqueur, divided - -
fresh raspberries - -
brewed strong GEVALIA Kaffe, cooled - -
crisp ladyfingers - -
bittersweet chocolate - -


BEAT cheeses in large bowl with electric mixer on medium speed until well blended. Add sugar, thawed frozen raspberries and 9 Tbsp. of the liqueur (or 3 Tbsp. of the liqueur for trial recipe); beat until creamy. Fold in fresh raspberries.

POUR coffee and the remaining 3 Tbsp. liqueur (or 1 Tbsp. liqueur for trial recipe) into shallow pan. Submerge 36 of the ladyfingers (or 12 of the ladyfingers for trial recipe) in coffee mixture, in batches, letting each batch soak about 5 sec. Place in single layer in 4-inch full hotel pan (or 4-inch one-third hotel pan for trial recipe).

SPREAD half (about 7-1/2 cups) of the cheese mixture (or 2-1/2 cups of the cheese mixture for trial recipe) over ladyfingers in pan; cover with layers of the remaining ladyfingers and remaining cheese mixture. Shave chocolate evenly over desserts.

REFRIGERATE, covered, at least 4 hours before serving.

Kraft Kitchens Tips

Special Extra
Garnish each serving with additional fresh raspberries.
Storage Know-How
Dessert can be stored in refrigerator for up to 3 days.
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