This fresh raspberry tiramisu is a fun twist on the classic dessert! Layered with creamy mascarpone and sweet, tart raspberries, it’s a treat that brightens up any gathering.
What I love about this dessert is how easy it is to make. Plus, those juicy raspberries add a pop of color and flavor! Serve it chilled for a refreshing delight that everyone will love!
Key Ingredients & Substitutions
Raspberries: Fresh raspberries are key for this recipe, bringing a tartness that balances the creamy layers. If fresh raspberries aren’t available, you could use other berries like strawberries or blueberries, but adjust the sugar if they are sweeter.
Mascarpone Cheese: This creamy cheese makes the dessert smooth. If you’re in a pinch, you can substitute it with a mix of cream cheese and heavy cream for a similar texture, though the taste may vary slightly.
Heavy Cream: Whipped to fold into the mascarpone, heavy cream gives the tiramisu its lightness. You can use whipping cream if that’s what you have, but avoid low-fat versions as they won’t whip up nicely.
Ladyfinger Cookies: These are essential for structure and texture. If you can’t find them, you could use pound cake or sponge cake cut into strips, but keep in mind the texture will change slightly.
Coffee Liqueur: This adds a lovely depth to the coffee dip. If you don’t want to use alcohol, simply increase the amount of coffee or add a splash of vanilla extract for flavor.
How Do I Get the Whipped Cream Just Right?
Getting the whipped cream to soft peaks is crucial to give your tiramisu that light and airy feel. It’s best to start with a chilled mixing bowl and beaters. Here’s how to do it:
- Pour heavy cream into your bowl and start mixing on low to avoid splatters.
- Gradually increase the speed as it thickens.
- Stop when you see soft peaks form that gently fold over when you lift the beater. Don’t overwhip, or it can turn grainy.
With this sweet dessert, taking the extra time to whip carefully makes all the difference! Enjoy creating your raspberry tiramisu!
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Mixture:
- 2 cups fresh raspberries
- 1 tablespoon sugar (for raspberries)
- 1 tablespoon lemon juice
- Extra raspberries for garnish
For the Cream Layer:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Ladyfinger Layer:
- 1 cup strong brewed coffee, cooled
- ¼ cup coffee liqueur (optional)
- 1 package ladyfinger cookies (about 24)
- Zest of 1 lemon (for garnish)
How Much Time Will You Need?
This delicious raspberry tiramisu takes about 30 minutes of preparation time and needs to chill in the fridge for at least 4 hours, or even better, overnight. Just gather your ingredients, whip, dip, layer, and let it set—simple and scrumptious!
Step-by-Step Instructions:
1. Prepare the Raspberry Mixture:
In a medium bowl, combine the fresh raspberries and 1 tablespoon of sugar. Use a fork to gently mash the raspberries. You want a chunky sauce that’ll release some yummy juice! Set this aside to let the flavors mix and juices release.
2. Make the Cream Layer:
In a large mixing bowl, whip the heavy cream with a mixer until you see soft peaks forming. This will give the tiramisu a fluffy texture. In another bowl, mix together the mascarpone cheese, powdered sugar, vanilla extract, and lemon juice until it’s smooth and creamy.
3. Fold the Mixtures Together:
Carefully fold the whipped cream into the mascarpone mixture using a spatula. Mix gently until everything is combined, but be careful not to deflate the whipped cream. You want it to stay airy and light!
4. Dip the Ladyfingers:
In a shallow dish, combine the cooled coffee and coffee liqueur if you’re using it. Quickly dip each ladyfinger into this coffee mixture. Don’t soak them—just a quick dip will do! Arrange a layer of these dipped ladyfingers in a 9×9-inch dish or a serving platter.
5. Layer the Tiramisu:
Spread half of the mascarpone mixture over the ladyfingers evenly. Then, spoon half of the raspberry mixture on top of the cream layer, spreading it out gently. Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture, and finish with the rest of the raspberry sauce.
6. Chill and Garnish:
Cover the tiramisu carefully and place it in the fridge for at least 4 hours (or overnight for the best results). When you’re ready to serve, sprinkle some lemon zest on top and add extra fresh raspberries for a lovely touch. Enjoy your refreshing raspberry tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but they may be softer and release more juice once thawed. To use them, thaw the raspberries in the fridge overnight or use the microwave for a quick thaw. Drain excess liquid before combining with sugar to avoid a watery sauce.
What Can I Substitute for Mascarpone Cheese?
If you don’t have mascarpone cheese, a mixture of cream cheese and heavy cream works well as a substitute. Use equal parts cream cheese and heavy cream, blending until smooth. You can also try using ricotta cheese for a lighter option, but it may alter the flavor slightly.
How to Store Leftover Tiramisu?
Leftover tiramisu should be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep it well-covered to prevent it from absorbing any other odors in the fridge. Enjoy it cold, as it’s traditionally best served chilled!
Can I Make This Tiramisu Ahead of Time?
Absolutely! Tiramisu is perfect for making ahead. It actually tastes even better the next day after the flavors have had time to meld. Simply assemble it and refrigerate it for up to 2 days before serving for the best results!
