Description
This Fresh Raspberry Tiramisu combines the classic elegance of traditional tiramisu with bright, fruity flavors. Featuring layers of creamy mascarpone, tart-sweet raspberry compote, and coffee-soaked ladyfingers, this no-bake dessert is perfect for special occasions and can be made ahead of time.
Ingredients
Scale
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- For the Raspberry Layer:
- 2 cups fresh raspberries (reserve ½ cup for garnish)
- ¼ cup granulated sugar (adjust based on berry sweetness)
- 2 tablespoons fresh lemon juice
- 1 tablespoon raspberry liqueur (optional)
-
- For the Mascarpone Cream:
- 16 oz mascarpone cheese (room temperature)
- ¾ cup heavy whipping cream (cold)
- ½ cup powdered sugar (sifted)
- 3 large egg yolks (pasteurized)
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- For Assembly:
- 30–35 ladyfinger cookies (savoiardi)
- 1 cup strong brewed coffee (cooled)
- 2 tablespoons coffee liqueur (Kahlúa or Tia Maria)
- Fresh raspberries for garnish (about 1 cup)
- Powdered sugar for dusting (optional)
- Fresh mint leaves for presentation
Instructions
- Prepare the Raspberry Compote: In a medium saucepan, combine 1½ cups fresh raspberries with ¼ cup granulated sugar and lemon juice. Cook over medium heat for 8-10 minutes until berries break down. Remove from heat, stir in raspberry liqueur if using. Press through fine-mesh sieve to remove seeds. Set aside to cool completely.
- Create the Coffee Mixture: In a shallow dish, combine cooled strong coffee with coffee liqueur. This will be used to quickly dip the ladyfinger cookies.
- Make the Mascarpone Cream: In a large mixing bowl, whisk egg yolks and granulated sugar until pale and creamy (3-4 minutes). In separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold room-temperature mascarpone into egg mixture, then carefully fold in whipped cream in two additions.
- Assembly Process: Quickly dip each ladyfinger into coffee mixture (don’t oversoak) and arrange in single layer in 9×13 inch dish. Spread half the mascarpone cream evenly over ladyfingers. Drizzle half the raspberry compote over cream. Repeat with remaining dipped ladyfingers, remaining mascarpone cream, and finish with raspberry compote swirls and fresh raspberries.
- Chill and Set: Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Garnish with fresh raspberries and mint before serving.
Notes
- Make-Ahead Tip: This dessert actually improves after 24-48 hours of chilling as flavors meld together.
- Egg Safety: Use pasteurized eggs for food safety, especially when serving to pregnant women, elderly, or immunocompromised individuals.
- Ladyfinger Technique: Quick dipping is key – each cookie should be moistened but not soggy.
- Storage: Store covered in refrigerator for up to 4 days. Can be frozen for up to 1 month (texture may change slightly).
- Substitutions: For gluten-free version, use gluten-free ladyfingers. For lighter version, substitute half the mascarpone with Greek yogurt.
- Prep Time: 30
- Cook Time: 10
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 22g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: fresh raspberry tiramisu, raspberry tiramisu recipe, easy raspberry tiramisu, no bake raspberry dessert, homemade raspberry tiramisu, Italian raspberry dessert, make ahead dessert, mascarpone raspberry dessert