This Easy Fresh Raspberry Tiramisu is a fruity twist on the classic dessert! With layers of creamy mascarpone and tangy raspberries, it’s both refreshing and delicious.
The best part? There’s no baking involved! I love making this when I want a quick treat that looks fancy. Just layer, chill, and serve—so simple! 🍓😊
Key Ingredients & Substitutions
Fresh Raspberries: Fresh raspberries give a bright flavor and color. If they’re not in season, you can use frozen raspberries—just thaw them and drain excess liquid. I often add a bit more to the layers for extra sweetness.
Mascarpone Cheese: This creamy cheese is essential for the dessert’s texture. If you can’t find it, cream cheese mixed with a splash of heavy cream can work in a pinch, but the taste will differ a bit.
Ladyfingers: Traditional ladyfingers are ideal for this tiramisu, but you could use sponge cake cut into strips or even homemade if you’re feeling adventurous!
Coffee or Espresso: Strong coffee is a must for soaking ladyfingers. For a caffeine-free option, try brewed herbal tea like rooibos—it’s an interesting twist!
How Do I Make the Perfect Mascarpone Cream?
The mascarpone cream can make or break your tiramisu, so pay attention here! It’s crucial to whisk the egg yolks and sugar until thick and pale over a double boiler. This not only warms the yolks but also helps to create a safe, creamy texture.
- Whisk egg yolks and sugar over simmering water until thick, about 5-7 minutes.
- Whisk mascarpone separately until smooth. Then gently fold in the egg mixture.
- Finally, fold in the whipped cream gently. You want to keep it airy!
Make sure not to rush this step. The cream’s lightness is key to a fluffy tiramisu!
Easy Fresh Raspberry Tiramisu
Ingredients You’ll Need:
- 1 cup fresh raspberries, plus extra for garnish
- 1/4 cup granulated sugar (divided)
- 1 tbsp lemon juice (freshly squeezed)
- 1 cup strong brewed coffee or espresso, cooled
- 2 tbsp coffee liqueur (optional)
- 3 large egg yolks
- 1/2 cup granulated sugar (for mascarpone cream)
- 8 oz mascarpone cheese, at room temperature
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 20-24 ladyfinger cookies
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
You’ll need about 30 minutes to prepare this delicious tiramisu, plus at least 4 hours to chill it in the refrigerator. For the best results, you can make it the day before serving!
Step-by-Step Instructions:
1. Prepare Raspberry Sauce:
In a small saucepan over medium heat, combine 1 cup of fresh raspberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice. Cook while stirring occasionally until the raspberries break down and the mixture thickens slightly, which should take about 5-7 minutes. Remove the saucepan from heat and let the mixture cool. After cooling, gently mash the remaining whole raspberries into the sauce. Set aside to let the flavors meld.
2. Make Coffee Mixture:
In a shallow bowl, mix together the cooled coffee or espresso with coffee liqueur, if you’re using it. Set this aside, too.
3. Make Mascarpone Cream:
In a heatproof bowl, whisk together the 3 large egg yolks and 1/2 cup of granulated sugar until combined. Place this bowl over a pot of simmering water (this is the double boiler method) and whisk continuously for about 5-7 minutes until the mixture becomes thick and pale in color. Once it’s ready, remove the bowl from heat and let it cool slightly.
Next, take another large bowl and whisk the mascarpone cheese until smooth. Gradually fold in the cooled egg mixture into the mascarpone cheese until everything is well combined and creamy.
4. Whip the Cream:
In a separate bowl, whip the heavy cream and vanilla extract together until stiff peaks form. Gently fold this whipped cream into the mascarpone mixture, mixing until it’s smooth and light.
5. Assemble the Tiramisu:
Now, quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long as they can get mushy. Arrange a single layer of the soaked ladyfingers at the bottom of an 8×8-inch dish or a similar dish.
6. Layer with Cream and Raspberry Sauce:
Spread half of the mascarpone cream over the ladyfingers layer, and then spoon and spread half of the raspberry sauce evenly on top of the cream layer.
7. Repeat the Layers:
Repeat this process with another layer of dipped ladyfingers, followed by another layer of mascarpone cream, and then pour the remaining raspberry sauce on top. This gives your tiramisu a beautiful layered look!
8. Chill and Serve:
Cover the tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, or better yet, overnight to allow the flavors to meld and the dessert to set. Before serving, garnish with fresh raspberries and lemon slices if desired.
Enjoy this fresh and vibrant twist on the classic tiramisu, bursting with raspberry flavor and silky cream!
FAQ for Easy Fresh Raspberry Tiramisu
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries work well! Just thaw them in advance and gently drain any excess liquid before incorporating them into the sauce. This will avoid excess moisture in your tiramisu.
Can I Make the Tiramisu a Day Ahead?
Absolutely! Making it a day ahead is actually ideal, as it allows all the flavors to meld beautifully. Just cover it well and keep it refrigerated until you’re ready to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The layers may soften a bit, but the flavors will still be delicious!
Can I Substitute Mascarpone Cheese?
If you can’t find mascarpone, you can substitute it with a mix of cream cheese and heavy cream for a similar texture, although the taste will vary slightly. Aim for a 1:1 ratio of cream cheese to heavy cream for the best consistency.
