This Fresh Raspberry Tiramisu is a dreamy dessert with layers of soft ladyfingers and creamy mascarpone mixed with tart raspberries. It’s light, fruity, and absolutely delicious!
I love how the raspberries add a fun twist to the classic tiramisu. Plus, it’s great for impressing guests—just don’t tell them how easy it is to make! 😄
Using fresh raspberries makes it even more special. I enjoy serving it chilled, and it never lasts long at my gatherings. It’s simply a crowd-pleaser!
Key Ingredients & Substitutions
Fresh Raspberries: These add a burst of flavor and color. If you’re in a pinch, frozen raspberries work too but thaw and drain them first to avoid excess moisture.
Mascarpone Cheese: This creamy Italian cheese is crucial for texture. If you can’t find it, cream cheese mixed with sour cream can be a decent substitute. Just use a little less sugar as cream cheese is tangier.
Heavy Cream: Whipping cream can be an alternative, but it’s essential for that light and airy texture. Try to use that for the best results.
Coffee Liqueur: It can add a nice depth of flavor, but it’s perfectly fine to skip it if you prefer a non-alcoholic dessert. You could also substitute it with a bit of vanilla extract or additional coffee for flavor.
Ladyfinger Cookies: If ladyfingers are hard to find, you can use some sponge cake or pound cake. Just cut them into strips to mimic the ladyfinger shape.
Why is Whipping the Cream Important?
Whipping the cream properly is a key step for achieving the right structure in your tiramisu. The cream adds lightness and volume to the dessert. Here’s how to do it right:
- Chill your mixing bowl and beaters in the fridge for 10-15 minutes before whipping; it helps the cream whip faster.
- Start at a low speed to avoid splattering, then increase to high speed until soft peaks form. Stop here; over-whipping will turn it into butter!
- Gently fold the whipped cream into the mascarpone mixture using a spatula. This keeps the air bubbles intact and ensures a light texture.
How to Make Fresh Raspberry Tiramisu?
Ingredients You’ll Need:
For the Filling:
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For the Coffee Mixture:
- 1 cup brewed espresso or strong coffee, cooled
- 1/2 cup coffee liqueur (optional)
For Layering:
- 24 ladyfinger cookies
- 1/2 cup raspberry jam
- Lemon slices (for garnish)
How Much Time Will You Need?
This delightful Fresh Raspberry Tiramisu will take about 30 minutes to prepare, plus at least 4 hours of chilling time in the fridge. For the best flavor, you can chill it overnight, making it a perfect make-ahead dessert!
Step-by-Step Instructions:
1. Prepare the Raspberry Puree:
Start by adding the fresh raspberries to a blender and puree until smooth. If you want a smoother texture, strain the puree through a fine mesh sieve to remove the seeds. Set aside for later!
2. Make the Cream Filling:
In a mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture until you see soft peaks forming. This means your cream is light and fluffy—just right for the tiramisu!
3. Prepare the Coffee Mixture:
In a shallow dish, mix together the cooled brewed espresso or strong coffee with the optional coffee liqueur. This will be what you dip the ladyfingers into, giving them a delicious coffee flavor.
4. Dip the Ladyfingers:
Quickly dip each ladyfinger into the coffee mixture. Be sure they get moist but avoid soaking them—just a second or two will do!
5. Assemble the Tiramisu:
In a 9×9 inch dish or similar-sized serving dish, lay out half of the dipped ladyfingers in the bottom. Then, spread half of the mascarpone mixture over the ladyfingers, followed by half of the raspberry puree. This layering is what makes your tiramisu delicious!
6. Repeat the Layers:
Now, add another layer with the remaining ladyfingers, the rest of the mascarpone mixture, and finally, top it all off with the raspberry jam spread across the top. This gives it a beautiful finish!
7. Chill and Garnish:
Cover the dish with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or overnight if you can wait. When you’re ready to serve, garnish with fresh raspberries and lemon slices for a lovely touch!
Slice up, serve, and enjoy your tasty Fresh Raspberry Tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess liquid. Blend them until smooth and proceed with the recipe. The flavor will still be delicious!
What If I Can’t Find Ladyfinger Cookies?
No worries! You can substitute with a sponge cake cut into strips or use a firmer biscuit like Savoiardi. Just make sure to dip them quickly in the coffee mixture to keep them from getting too soggy.
How to Store Leftover Tiramisu?
Store any leftover tiramisu in an airtight container in the refrigerator for up to 3 days. To maintain the texture, it’s best not to freeze it, as the cream may separate upon thawing.
Can I Make This Recipe Without Coffee Liqueur?
Absolutely! If you prefer not to use coffee liqueur, simply omit it. The tiramisu will still taste fantastic with just the brewed coffee or espresso. You might want to add a little extra sweetness to balance the flavor, if desired!
