Raspberry Tiramisu

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Directions:

1. Prepare the Raspberry Mixture: In a bowl, mix raspberry jam with hot water until smooth. Set aside to cool.
2. Whip the Cream: In a separate bowl, beat the mascarpone, heavy whipping cream, powdered sugar, and vanilla extract together until thick and creamy.
3. Assemble the Layers: Dip each ladyfinger briefly into the raspberry mixture, then layer them in the bottom of an 8×8-inch dish. Spread half of the mascarpone mixture over the ladyfingers, followed by a layer of fresh raspberries. Repeat with another layer of dipped ladyfingers, remaining mascarpone mixture, and more fresh raspberries on top.
4. Chill: Cover the tiramisu and refrigerate for at least 4 hours or overnight for best results.
5. Serve: Dust with cocoa powder or sprinkle with grated dark chocolate before serving. Garnish with extra fresh raspberries if desired.
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