Raspberry Tiramisu

by Vicki BrunsvoldTastemaker in Residence

Can be made a day ahead
1 cup seedless raspberry jam
6 Tbsp Chambord (raspberry liqueur)
1 lb mascarpone cheese, room temp
1 cup whipping cream
1/4 cup sugar
1 tsp vanilla extract
24 oz pound cake, cut into 1 inch slices
3 -1/2 pint baskets (about 3-3/4 cups) fresh raspberries
1 cup mini chocolate chips


  1. Stir jam and 4 Tbsp liqueur in small bowl to blend.

  2. Combine mascarpone and remaining liqueur in large bowl to blend.

  3. Beat cream, sugar and vanilla in mixer until soft peaks form.

  4. Gently mix 1/4 whipped cream mixture into mascarpone bowl. Fold remaining whipped cream into mascarpone.

  5. Line 9X13 inch dish with sliced pound cake, cover with half of jam mixture.

  6. Spread 1/2 of mascarpone mixture over jam mixture.

  7. Sprinkle with mini chocolate chips.

  8. Cover with half of fresh raspberries.

  9. Repeat layering, cover and refrigerate several hours or overnight.