Fresh Raspberry Tiramisu is a light and fruity twist on the classic dessert. With layers of coffee-soaked ladyfingers and creamy mascarpone mixed with bright raspberries, it’s sure to make your taste buds happy!
Who can resist a dessert that looks so pretty and tastes amazing? I love serving it chilled for a refreshing treat! It’s perfect for gatherings or just a cozy night in, and super easy to make!
Key Ingredients & Substitutions
Raspberries: Fresh raspberries add brightness to your tiramisu. If they’re not in season, you can use frozen raspberries. Just thaw and drain them well before using.
Mascarpone Cheese: This creamy cheese is essential for that smooth texture. In a pinch, cream cheese can be used, but it will alter the flavor. For a lighter option, try ricotta cheese.
Ladyfinger Cookies: Traditional ladyfingers are a must, but you can swap them out with sponge cake or even vanilla wafers. Be careful with soaking them as they might absorb liquid differently.
Espresso: Strong coffee gives the tiramisu its classic flavor. If you don’t have espresso, brewed coffee works too, but aim for a bold roast. Decaf can also be used for a caffeine-free dessert.
Lemon Juice and Zest: They add a nice balance of acidity. If you’re not a fan of lemon, feel free to use orange juice and zest for a different citrus kick.
How Do You Achieve the Perfect Layered Texture?
Layering is key to getting that ideal tiramisu texture. Each layer should be distinct yet blend well. Here are some tips:
- Quickly dip the ladyfingers in espresso—too long will make them soggy. A quick dip (just a second) helps.
- Spread the mascarpone mixture evenly to avoid gaps. A spatula works great for this.
- Allow it to chill properly! Refrigerate for at least 4 hours, but overnight is best for flavors to meld and layers to set.
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Sauce:
- 1 1/2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup sugar
- 1/4 cup water
For the Mascarpone Layer:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest from 1 lemon
For the Tiramisu Assembly:
- 1 package (7 oz) ladyfinger cookies
- 1/2 cup brewed espresso or strong coffee, cooled
How Much Time Will You Need?
This delightful fresh raspberry tiramisu will take you about 15 minutes to prepare, and then you’ll want to chill it for at least 4 hours (or overnight) to help it set perfectly. In total, you’re looking at a fun and sweet adventure that takes just a little while and results in a tasty dessert!
Step-by-Step Instructions:
1. Make the Raspberry Sauce:
Start by adding the 1 1/2 cups of fresh raspberries, the sugar, and the water to a small saucepan. Cook this mixture over medium heat, stirring occasionally. You want to cook it until the raspberries break down and the sauce thickens slightly—this should take about 5-7 minutes. Once it’s done, if you prefer, you can strain the sauce to remove the seeds. Let it cool while you prepare the other layers.
2. Prepare the Mascarpone Mixture:
In a mixing bowl, grab your mascarpone cheese and add in the heavy cream, powdered sugar, vanilla extract, and lemon juice. Whisk everything together until it’s super smooth and fluffy—this is what will give your tiramisu its creamy texture!
3. Soak the Ladyfingers:
Next, take your ladyfinger cookies and dip each one quickly into the cooled espresso. Be careful not to soak them too long, or they’ll get too soggy—just a quick dip will do!
4. Layer the Tiramisu:
Now it’s time to build your tiramisu! In a 9×9-inch dish, start by layering half of the dipped ladyfingers at the bottom. After that, spread half of the mascarpone mixture over the ladyfingers. Next, drizzle half of the raspberry sauce on top of that. Repeat this process with the remaining ladyfingers, mascarpone mixture, and raspberry sauce, making sure to finish with the raspberry sauce on top.
5. Final Touches:
Sprinkle the lemon zest on top of the layered tiramisu and garnish it with a few fresh raspberries for a beautiful finish. Now cover the dish, and pop it in the refrigerator for at least 4 hours, or overnight if you can wait that long!
6. Serve and Enjoy:
When you’re ready to enjoy your fresh raspberry tiramisu, take it out of the fridge and serve it chilled. Each bite will be a delightful mix of creamy mascarpone, sweet raspberry sauce, and the delightful texture of ladyfingers. Enjoy your sweet creation!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just keep in mind that frozen raspberries will release more liquid as they thaw. To minimize excess moisture, drain them well after thawing and pat dry with paper towels before adding to the recipe.
How to Store Leftover Tiramisu?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day!
Can I Substitute the Mascarpone Cheese?
If you’re looking for a substitute, try using cream cheese mixed with a bit of heavy cream to achieve a similar texture. However, keep in mind that the taste will vary slightly, so it’s best to use mascarpone if you can!
How to Make This Recipe Gluten-Free?
To make a gluten-free tiramisu, simply swap out the ladyfinger cookies for gluten-free versions. Many brands offer gluten-free ladyfingers that work wonderfully in this dessert!
