When you think of traditional Italian desserts, you probably think of cannoli, gelato, and of course, tiramisu. Tiramisu first became popular in the 1960s, but its popularity soared in the 1980s and it’s been considered a dessert classic ever since. This layered, coffee-drenched, creamy treat is notoriously easy to make, and dessert lovers love the no-bake nature of this decadent treat. This summer, Pioneer Woman puts a fruity twist on the classic Italian dessert that’s more delicious than ever.
Ree Drummond’s recipe sticks pretty closely to the traditional tiramisu recipe, with key ingredients like ladyfingers, coffee or espresso, and zabaione (a custard-like mixture mixed with mascarpone and sandwiched between layers of espresso-soaked ladyfingers). The only difference between Drummond’s recipe and most traditional recipes is that she adds a layer of fresh raspberries on top of the creamy filling and uses Marsala wine instead of the traditional use of dark rum or brandy. If you’re making this for kids, you can omit the alcohol entirely.
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This decadent dessert tastes best when chilled for a few hours, so you can make this recipe a day or two before you plan to serve it. This tart, sweet, and creamy treat is perfect for backyard barbecues, big family meals, and special occasions, but it’s also quick and easy enough to make as a quick weeknight dessert.
Check out the complete recipe on Food Network.
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