The Pioneer Woman's New Make-Ahead Summer Dessert Is a Fruity Twist on an Italian Classic
When you think of classic Italian desserts, you probably envision cannolis, gelato, and, of course, tiramisu. Tiramisu only became popular in the ’60s but its popularity skyrocketed in the ’80s and has been considered a classic ever since. The layered, coffee-drenched, creamy delight is known for being easy to make and dessert enthusiasts love that this indulgent sweet treat requires zero baking. This summer, The Pioneer Woman is giving his Italian classic a fruity twist and it couldn’t be more delicious.
Ree Drummond’s recipe sticks pretty closely to a traditional tiramisu recipe and includes key components like lady fingers, coffee or espresso, and zabaglione — the custard-like mixture that gets mixed with mascarpone and placed between layers of espresso-soaked lady fingers. The only two differences between Drummond’s recipe and most traditional recipes is she adds a layer of fresh raspberries on top of the creamy filling and she swaps in marsala wine where dark rum or brandy would traditionally be used. If you’re making this for kids, you can leave the liquor out entirely.
Because this decadent dessert tastes best when allowed to chill for several hours, you can make this recipe up to a day or two before you plan on serving it. That makes this tart, sweet, and creamy treat perfect for backyard BBQs, big family meals, or special occasions, but also quick and easy enough for an easy weeknight dessert.
Get the full recipe from Food Network.
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