Swedish Princess Cake Tiramisu

Make the raspberry compote. In a medium saucepan, combine the raspberries, sugar for the compote, raspberry liqueur, balsamic vinegar, and salt for the compote. Cook on medium speed for 2 to 3 minutes, or until the half of the raspberries thaw completely while the other half keeps their shape.
Remove from heat and immediately stir in the raspberry jam.
Make the mascarpone whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream on medium-high speed until soft peaks form, 1 to 2 minutes.
Turn the mixer off and add the mascarpone, amaretto, and almond extract all at once. Scrape down the bottom and sides of the bowl with a rubber spatula, then whisk the mascarpone and vanilla into the whipped cream on medium speed until combined, about 30 seconds.
Transfer the whipped cream to a medium bowl.
Whisk the egg yolks and sugar, then fold in the whipped cream. Combine the egg yolks, sugar and salt for the mascarpone whipped cream in the stand mixer bowl (there's no need to clean the bowl!). Beat on medium-high speed until light, fluffy, and doubled in volume, about 5 minutes.
Scoop half of the whipped cream over the egg mixture and fold it in with a rubber spatula. Repeat with the remaining whipped cream and fold it in until just combined. At this point, it will be a very light and fluffy cream.
Assemble the tiramisu. Working with one ladyfinger at a time, dip a ladyfinger in the raspberry compote, and turn to coat repeatedly while soaking the entire cookie for at least 5 seconds. Quickly place it in the pan to arrange a single layer of cookies at the bottom of the pan. If using an 8-inch square pan, you’ll end up using around 13 ladyfingers. You may need to slice or break the ladyfingers to fit them into the pan.
Scoop half (around 12 ounces or 340 grams) of the mascarpone whipped cream over the ladyfingers and use an offset spatula to spread it evenly over the cookies.Repeat the process of soaking the remaining ladyfingers, arranging them in the pan, and topping them with the remaining mascarpone whipped cream to make the final 2 layers of the tiramisu.
Chill the tiramisu. Loosely cover the tiramisu with plastic wrap. Refrigerate for at least 4 hours, but preferably overnight.
Make the marzipan topping. Place a sheet of parchment paper on the counter and dust with confectioners' sugar. Add 1 to 2 drops of green food coloring into the center of the marzipan and knead until completely combined and pale green.
Place a second sheet of parchment paper on top of the marzipan and use a rolling pin to roll it out to square to fit your pan, using a pair of kitchen shears to trim off the edges if necessary.
Serve and store. Serve chilled. The tiramisu will keep, tightly covered in plastic wrap or sliced in an airtight container, for up to 3 days in the refrigerator.

Get the Recipe: Swedish Princess Cake Tiramisu

Ingredients

For The Raspberry Compote

For The Mascarpone Whipped Cream

Assembly

Instructions

Notes