Almond-Raspberry Tiramisu
Prep: 20 minutes plus chilling • Serves: 12
1-1/2 cups heavy cream
1/2 cup powdered sugar
1 package (8 ounces) mascarpone cheese, softened
2 teaspoons vanilla extract
3/4 cup brewed medium roast coffee, cooled
1/3 cup almond-flavored liqueur such as amaretto
3 tablespoons raspberry fruit spread
18 ladyfingers
2 cups fresh or frozen raspberries
1/2 cup chopped roasted unsalted almonds
1.Into 8-inch square baking dish, sift 1/2 tablespoon cocoa powder to evenly coat dish. In large bowl, with mixer on medium speed, beat cream and sugar 2 minutes or until soft peaks form. Add cheese and vanilla extract; beat 1 minute or until incorporated. Makes about 4 cups cream mixture.
2.In wide, shallow dish, whisk coffee, liqueur and fruit spread. Dip 9 ladyfingers, 1 at a time, in coffee mixture; place in single layer in prepared 8-inch square dish, cutting to fit if necessary. Top with 3/4 cup raspberries and spread with 2 cups cream mixture; sift 1/2 tablespoon cocoa powder over cream mixture. Repeat layers, drizzling ladyfingers with any remaining coffee mixture; cover and refrigerate at least 3 hours or up to overnight.
3.Sprinkle tiramisu with almonds and remaining 1/2 cup raspberries; cut into 12 pieces.
Approximate nutritional values per serving (1 piece):
354 Calories, 24g Fat (12g Saturated), 97mg Cholesterol, 43mg Sodium,
27g Carbohydrates, 4g Fiber, 17g Sugars, 14g Added Sugars, 6g Protein
Smart Swaps:
> Lighten the filling by swapping some of the mascarpone for part-skim ricotta mixed with a touch of honey. Almonds provide vitamin E and healthy fats, adding nourishment to every bite.
