This Fresh Raspberry Tiramisu is a lovely twist on the classic dessert! With layers of creamy mascarpone and tart raspberries, it’s both sweet and refreshing. Yum!
You know it’s good when the berries do a happy dance in your mouth! I can’t resist sneaking spoonfuls right from the dish. Just between us, it’s super easy to whip up for guests!
I love how this recipe lets me use fresh fruit while still being a breeze to make. Just layer the ingredients, chill, and you’re ready for a tasty treat that’s sure to impress!
Key Ingredients & Substitutions
Fresh Raspberries: The star of the dish! Use bright and plump raspberries for the best flavor. If you can’t find them, strawberries or blueberries can make a good replacement, but keep in mind the taste will be different.
Sugar: I split the sugar into two parts for the filling and the raspberry sauce. If you want to cut back on sweetness, consider using a sugar substitute that measures like sugar, such as stevia or erythritol.
Mascarpone Cheese: This creamy cheese is key for texture. If you’re looking for a lighter option, you can substitute with a mix of cream cheese and Greek yogurt for a similar consistency with less fat.
Ladyfinger Cookies: These are essential for the classic tiramisu experience, but if you can’t find them, use sponge cake or pound cake cut into rectangles. They won’t absorb the liquid the same, but they’ll work!
Raspberry Liqueur: This adds a nice kick to the dish, but if you want to keep it non-alcoholic, simply skip it or use a splash of raspberry syrup instead.
What’s the Best Way to Fold in Ingredients for a Light and Fluffy Tiramisu?
Folding is a technique to gently mix ingredients without deflating air that you’ve whipped in. This is especially important for maintaining the lightness of the cream mixture.
- Use a spatula and scoop from the bottom to the top, turning the bowl as you go.
- Fold just until mixed, with some streaks of mascarpone still visible. It should look creamy and not deflated.
- Take your time! If you stir too vigorously, you risk losing the airy texture.
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Sauce:
- 1 ½ cups fresh raspberries
- ½ cup sugar (divided)
- 1 tsp lemon juice
For the Cream Layer:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup raspberry liqueur (optional)
For the Layers:
- 24 ladyfinger cookies
- Zest of 1 lemon (for garnish)
- Additional raspberries for garnish
How Much Time Will You Need?
This fresh raspberry tiramisu takes about 20 minutes to prepare and requires at least 4 hours to chill in the fridge. For the best flavor, it’s ideal to let it sit overnight. So, while it’s easy to make, it’s even better with a little patience!
Step-by-Step Instructions:
1. Making the Raspberry Sauce:
Start by grabbing a small saucepan. Combine the fresh raspberries, ½ cup of sugar, and lemon juice. Heat it over medium heat, gently stirring until the raspberries break down and the mixture starts to thicken. This will take about 10 minutes. Once it’s done, remove it from the heat and set it aside to cool completely.
2. Preparing the Cream Layer:
In a large mixing bowl, add the heavy cream, the remaining ½ cup of sugar, and the vanilla extract. Whip them together using a hand mixer on medium speed until soft peaks form. This might take a few minutes, so keep an eye on it. Once you’ve got soft peaks, gently fold in the mascarpone cheese until the mixture is smooth and well combined. Be gentle; we want to keep that fluffiness!
3. Layering the Tiramisu:
If you’re using raspberry liqueur, quickly dip each ladyfinger into it—don’t soak them! Just a brief dip will do. Arrange a layer of these ladyfingers at the bottom of a rectangular dish. Next, spread half of the mascarpone mixture over this layer of ladyfingers, followed by half of the cooled raspberry mixture. Repeat this process: add another layer of dipped ladyfingers, the remaining mascarpone mixture, and finish with the rest of the raspberry mixture on top.
4. Chilling and Serving:
Cover your delightful tiramisu with plastic wrap and pop it in the refrigerator for at least 4 hours—overnight is even better! This waiting time lets the flavors blend beautifully and helps the dessert to set. When you’re ready to serve, sprinkle the top with lemon zest and add some fresh raspberries. Slice it up and enjoy your refreshing raspberry tiramisu! It’s the perfect treat for any occasion!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them before cooking to avoid excess moisture in your mixture. You may want to reduce the cooking time slightly since frozen berries will break down faster than fresh ones.
What Can I Use Instead of Mascarpone Cheese?
If you don’t have mascarpone cheese, you can substitute it with an equal mix of cream cheese and heavy cream (about 8 oz of cream cheese mixed with 1/4 cup of heavy cream until smooth). This will give you a similar creamy texture, though the taste will be slightly different.
How to Store Leftover Tiramisu?
Store any leftover tiramisu in an airtight container in the refrigerator for up to 3 days. Make sure to cover it well to keep the dessert fresh and prevent it from absorbing any odors from the fridge.
Can I Make Tiramisu Without Alcohol?
Absolutely! If you prefer not to use raspberry liqueur, simply dip the ladyfingers in a mixture of fruit juice (like raspberry or apple juice) or leave them plain. This will give you a similar flavor without the alcohol!
