Directions :
Wash and drain the raspberries. If using frozen raspberries, allow them to thaw before using.
In a bowl, mix together the ricotta cheese, mascarpone cheese, sugar, vanilla extract and egg yolks until smooth.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the ricotta mixture until well combined.
Pour the cold coffee or espresso into a shallow bowl. Add the amaretto liqueur if you want to use it and mix well.
Briefly dip the ladyfingers one at a time in the coffee until they are slightly softened, but not completely soaked.
Place a layer of the dipped ladyfingers in a baking dish or glass dish.
Spread a layer of the ricotta mascarpone cream over the ladyfingers.
Place a layer of raspberries over the cream.
Repeat layers until all ingredients are used, finishing with a layer of cream.
Place the raspberry tiramisu in the refrigerator for at least 4 hours or overnight to allow it to set and the flavors to combine.
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