Raspberry Tiramisu
Raspberry Tiramisu is a fresh twist on the classic Italian dessert, combining the creamy layers of mascarpone cheese with the bright, juicy flavor of raspberries. Instead of coffee-soaked ladyfingers, this…
Tip: save now, cook later.Raspberry Tiramisu is a fresh twist on the classic Italian dessert, combining the creamy layers of mascarpone cheese with the bright, juicy flavor of raspberries. Instead of coffee-soaked ladyfingers, this version uses a delicate raspberry syrup that soaks into the cake, giving it a lovely fruity touch. It’s light, creamy, and just a bit tangy – perfect for when you want something special but not too heavy.
I love making this Raspberry Tiramisu when I want to impress friends without spending all day in the kitchen. The raspberries add a beautiful pop of color and freshness that makes the dessert feel extra inviting. One tip I like is to use fresh raspberries on top for garnish – it makes the whole thing look as wonderful as it tastes! Plus, the combination of creamy and fruity keeps everyone coming back for seconds.
When I serve this, I usually pair it with a cup of tea or a light dessert wine, and it’s always a hit at gatherings. It’s perfect for spring or summer when raspberries are in season, but honestly, I don’t wait for the season because frozen raspberries work just fine too. This dessert feels like a little celebration in every bite, and it’s a sweet way to end any meal with friends or family.
Key Ingredients & Substitutions
Fresh raspberries: They give a fresh, tart flavor and bright color. If fresh are unavailable, frozen raspberries work well—just thaw and drain excess juice.
Mascarpone cheese: This creamy cheese is key for texture. You can substitute with cream cheese mixed with a bit of heavy cream if mascarpone isn’t at hand.
Ladyfingers: These soak up the raspberry mixture without falling apart. If you can’t find them, sponge cake or pound cake cut into strips can be a good swap.
Egg yolks & sugar: These are cooked gently to create a silky custard base. For a safer option, pasteurized egg yolks or store-bought custard can be used.
How Do I Get the Mascarpone Cream Perfectly Smooth and Light?
Making the mascarpone cream is the heart of this dessert. The double boiler step gently cooks the egg yolks and sugar to thicken without scrambling the eggs. Here’s how:
- Whisk egg yolks and sugar constantly over simmering water until the mixture thickens and turns pale. This takes about 8-10 minutes.
- Let the cooked yolk mixture cool before folding in mascarpone. This prevents lumps and keeps the texture smooth.
- Whip heavy cream to stiff peaks separately, then fold gently into the mascarpone mixture. This adds lightness without deflating the cream.
Take your time at each step, and avoid rushing. A smooth and fluffy mascarpone cream makes the tiramisu feel luxurious and melts in your mouth.
Equipment You’ll Need
- Mixing bowls – you’ll need a few for beating eggs, mascarpone, and whipped cream separately.
- Whisk – perfect for smoothing the egg yolks and sugar over the double boiler.
- Double boiler or heatproof bowl and pot – keeps the egg yolk mixture from overheating and scrambling.
- Electric mixer or hand mixer – makes whipping heavy cream quick and easy.
- Spatula – great for folding mascarpone and cream without losing air.
- Square baking dish (8×8 inches) – good size for layering and chilling the tiramisu evenly.
Flavor Variations & Add-Ins
- Use blueberries or blackberries instead of raspberries for a different berry twist with similar freshness.
- Mix in a splash of orange liqueur or fresh orange zest to brighten the flavor.
- Sprinkle chopped toasted almonds or hazelnuts on top for a crunchy texture contrast.
- Swap vanilla extract for almond extract to add a nutty, aromatic touch that pairs well with berries.
How to Make Raspberry Tiramisu?
Ingredients You’ll Need:
For the Raspberry Layer:
- 1 cup fresh raspberries, plus extra for garnish
- 1 cup raspberry puree or fresh raspberry juice
- 2 tablespoons raspberry liqueur (optional)
For the Mascarpone Cream:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese, room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Other Ingredients:
- 24 ladyfinger cookies
- Freeze-dried raspberry powder (for dusting)
- Fresh mint leaves (for garnish)
- Lemon slices (for serving, optional)
How Much Time Will You Need?
This Raspberry Tiramisu takes about 30 minutes to prepare. After assembling, it’s best to chill in the refrigerator for at least 4 hours or overnight to let the flavors blend and the dessert set beautifully.
Step-by-Step Instructions:
1. Prepare the Raspberry Mixture:
In a small bowl, combine the raspberry puree with raspberry liqueur if you’re using it. Set this aside—this mixture will be used to soak the ladyfingers and add a lovely raspberry flavor.
2. Make the Mascarpone Cream:
In a heatproof bowl, whisk together the egg yolks and sugar. Place this bowl over a pot of simmering water (a double boiler) and whisk continuously for about 8-10 minutes, until the mixture thickens and becomes pale. Remove from heat and let it cool a little.
In another bowl, beat the mascarpone cheese until smooth. Gently fold the mascarpone into the cooled egg yolk mixture.
Whip the heavy cream with vanilla extract until it forms stiff peaks. Carefully fold the whipped cream into the mascarpone mixture until smooth and creamy.
3. Assemble the Tiramisu:
Quickly dip each ladyfinger into the raspberry mixture—be careful not to soak them too long, or they’ll get soggy.
Place a layer of dipped ladyfingers at the bottom of an 8×8 inch square dish.
Spread half of the mascarpone cream over the ladyfingers and scatter half of the fresh raspberries on top.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Finish with a layer of fresh raspberries on top.
4. Chill and Serve:
Cover the tiramisu and refrigerate for at least 4 hours, or overnight. This chilling time helps the flavors blend and the dessert set.
Before serving, dust the top with freeze-dried raspberry powder and garnish with fresh raspberries and mint leaves. Serve chilled, with optional lemon slices on the side for a fresh contrast.
Enjoy the creamy, fruity delight of your homemade Raspberry Tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just thaw them fully and drain any excess liquid before using to avoid making the tiramisu too watery.
How Long Should I Let the Tiramisu Chill?
For best results, refrigerate for at least 4 hours, but overnight chilling helps the flavors meld beautifully and improves the texture.
Can I Substitute Mascarpone Cheese?
If you can’t find mascarpone, use cream cheese mixed with a bit of heavy cream to loosen it up. The flavor will be slightly different, but it still tastes delicious!
How Do I Prevent Ladyfingers from Getting Too Soggy?
Dip them quickly into the raspberry mixture—just a brief dunk is enough. Ladyfingers soak liquid fast, so avoid letting them sit in the liquid too long.