What’s in Raspberry Tiramisu?

Eggs: You will only need use egg yolks in this recipe. But don’t toss those egg whites! You can use them in an egg white omelette, white cake, or coconut macaroons.
Sugar: Granulated sugar adds sweetness and gives body to the mascarpone mixture. Do not sub another sweetener in this recipe.
Raspberry Liqueur: Framboise or Chambord both work well. If you’re not looking to invest in a whole bottle, check the mini bottles section at the liquor store. In a pinch, Grand Marnier or amaretto can also be used, but they WILL change the overall flavor.
Salt: As in most recipes, salt balances the sweetness and enhances all of the other flavors in the recipe.
Mascarpone Cheese: If you cannot find it, cream cheese would be your best replacement option. Be sure to use the brick-style cream cheese. Be sure either cheese is at room temperature!
Heavy Cream: It must be COLD! And beat the cream just until soft peaks form. If you whip too long, it will become grainy and ruin the entire mascarpone mixture.
Confectioners’ Sugar: A small amount helps thicken and sweeten the whipped cream.
Coffee: Use very strong, very hot, freshly brewed! Don’t like coffee? Try making a very hot batch of tea instead. Earl grey or Chai tea would be lovely.
Chocolate: Dark chocolate avoids adding too much sweetness to the coffee mixture. To ensure it melts evenly, finely chop it. Buy extra chocolate to shave on top of the top layer of raspberries, if desired. I usually add around a 1/4 cup.