This raspberry tiramisu is a fun twist on the classic dessert! With layers of coffee-soaked ladyfingers and luscious mascarpone, it’s fresh and fruity with a raspberry zing!
Let’s be real, the raspberries are the real MVP here! I love how their tartness balances the creaminess. Perfect for impressing guests—or just enjoying on a cozy night in! 🍓
You’ll find this dessert is a breeze to make. Just layer the ingredients and let it chill. It’s my go-to recipe when I want something sweet without too much fuss!
Key Ingredients & Substitutions
Fresh Raspberries: These add a tart sweetness that complements the creamy layers. If raspberries aren’t available, consider using strawberries or blueberries for a similar effect.
Mascarpone Cheese: This creamy cheese is key to achieving that rich texture. If you’re looking for a lighter option, substitute with ricotta mixed with a bit of heavy cream, but it won’t be as creamy.
Heavy Cream: Whipping cream makes the dessert light and fluffy. You can use non-dairy options like coconut cream if you’re dairy-free. Just make sure it’s well-chilled for whipping.
Ladyfinger Cookies: These cookies soak up the coffee perfectly. If you can’t find them, sponge cake or even shortbread can work as a substitute. Just slice them into similar sizes!
Espresso or Strong Coffee: Coffee is essential for that classic tiramisu flavor. If you’re concerned about caffeine, use decaf coffee. Herbal teas can be a fun alternative, but the flavor will be different.
How Do I Get the Perfect Texture When Whipping Cream?
Whipping cream can be tricky! Here are some tips to get it just right. It should be fluffy enough to hold its shape but not over-whipped to the point of becoming butter!
- Chill your mixing bowl and beaters in the fridge for about 15 minutes before whipping.
- Start on low speed to incorporate some air, then gradually increase to medium-high until stiff peaks form.
- Keep an eye on it to avoid over-whipping. You want it fluffy, not grainy.
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Puree:
- 1 cup fresh raspberries (plus extra for garnish)
- 1/4 cup granulated sugar
For the Mascarpone Mixture:
- 2 cups mascarpone cheese
- 3/4 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
For the Whipped Cream:
- 1 cup heavy cream
For the Ladyfinger Layer:
- 1 cup brewed espresso or strong coffee (cooled)
- 1 tablespoon coffee liqueur (optional)
- 24 ladyfinger cookies
How Much Time Will You Need?
This delightful dessert requires about 30 minutes of preparation time and then needs to chill for at least 4 hours in the fridge, or overnight for the best flavor. It’s a little patience, but well worth it when you take that first bite!
Step-by-Step Instructions:
1. Make the Raspberry Puree:
Start by adding 1 cup of fresh raspberries and 1/4 cup of sugar into a blender or food processor. Blend them until smooth. If you want a seedless puree, pour the mixture through a fine mesh sieve to catch the seeds. Set the raspberry puree aside for later.
2. Prepare the Mascarpone Mixture:
In a mixing bowl, whisk together 2 cups of mascarpone cheese with the remaining 3/4 cup of sugar, 1 teaspoon of vanilla extract, 1 tablespoon of lemon juice, and the zest of 1 lemon. Mix until the mixture is smooth and creamy. This will be your delightful creamy layer!
3. Make the Whipped Cream:
In a separate bowl, pour in 1 cup of heavy cream and whip it until stiff peaks form. This means it should stand up on its own and not droop. Gently fold this whipped cream into your mascarpone mixture, combining them well without deflating the cream.
4. Dip the Ladyfingers:
In a shallow dish, mix together the cooled espresso and the coffee liqueur if you’re using it. Quickly dip each ladyfinger into this coffee mixture, making sure to soak them slightly but not too long, or they’ll get soggy.
5. Layer the Tiramisu:
Start by laying half of the dipped ladyfingers at the bottom of a square or rectangular dish. Spread half of the mascarpone mixture over these ladyfingers, followed by half of the raspberry puree on top.
6. Repeat the Layers:
Now, do it all over again! Add another layer of the remaining dipped ladyfingers, then the rest of the mascarpone mixture, and finish with the remaining raspberry puree. This will give you lovely layers of flavor!
7. Chill the Dessert:
Cover your dish tightly with plastic wrap and pop it into the fridge. Let it chill for at least 4 hours, or overnight if you can be patient! This helps all the flavors to meld together beautifully.
8. Serve and Enjoy:
Before serving, garnish your tiramisu with extra fresh raspberries and maybe a slice of lemon on top for a burst of color. Cut into squares and enjoy your delicious homemade raspberry tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can substitute frozen raspberries for fresh ones! Just make sure to thaw them completely before blending. Consider straining the puree as frozen raspberries may have more moisture, which could affect the texture.
How Can I Make This Tiramisu Non-Alcoholic?
To make a non-alcoholic version, simply omit the coffee liqueur without replacement. You can still enjoy the rich flavor by increasing the brewed espresso a bit or adding a splash of vanilla extract for extra depth.
Can I Make This Dessert Ahead of Time?
Absolutely! Tiramisu tastes even better after chilling. You can prepare it a day in advance; just keep it covered in the fridge. The flavors will meld beautifully, making for a richer dessert when served.
How to Store Leftover Tiramisu?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you notice any separation, just give it a gentle stir before serving to freshly blend the layers again.
