Raspberry Tiramisu Icebox Cake

Ingredients

• 24 ladyfingers (savoiardi), preferably fresh
• 1 cup strong brewed espresso, cooled
• 2 cups fresh raspberries (plus extra for garnish)
• 1 ½ cups heavy cream, chilled
• 1 cup mascarpone cheese, at room temperature
• ½ cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder (for dusting, optional)

Instructions

1. Brew Espresso: Start by brewing 1 cup of strong espresso and allow it to cool completely.
2. Prepare the Cream Filling: In a mixing bowl, combine heavy cream, mascarpone cheese, powdered sugar, and vanilla extract. Whip until soft peaks form.
3. Dip the Ladyfingers: Quick dip each ladyfinger into the cooled espresso for about 1-2 seconds.
4. Layer the Base: Arrange a layer of dipped ladyfingers at the bottom of a cake dish.
5. Add Cream Filling: Spread half of the whipped mascarpone mixture over the layer of ladyfingers.
6. Add Raspberries: Distribute half of the fresh raspberries over the cream filling.
7. Repeat Layers: Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture, and the remaining raspberries.
8. Chill: Cover the cake with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.