This Fresh Raspberry Tiramisu is a delightful twist on the classic Italian dessert. With layers of coffee-soaked ladyfingers, fluffy mascarpone, and tart raspberries, it’s a fruity treat!
Honestly, the bright raspberry flavor makes this tiramisu extra special. I love when the tartness cuts through the creamy layers—it’s pure bliss on a spoon! 😋
Making this tiramisu is simple and fun. Just mix, layer, and chill! Perfect for a summer dessert or any time you want to impress your friends—just don’t forget to save some for yourself!
Key Ingredients & Substitutions
Raspberries: Fresh raspberries are ideal for vibrant flavor, but if they’re not available, you can use frozen raspberries. Just thaw and drain them to remove excess water before mashing.
Sugar: Granulated sugar is used for sweetness. You can consider using powdered sugar to blend smoothly into the cream. For a healthier option, agave syrup or honey can work, but adjust to your taste.
Heavy Whipping Cream: This contributes to a rich texture. If you want a lighter version, you could use half-and-half. For dairy-free options, coconut cream is a great substitute, adding a unique flavor.
Mascarpone Cheese: This creamy cheese is essential for that classic tiramisu taste. If you can’t find it, cream cheese mixed with a bit of sour cream can be a decent alternative.
Ladyfinger Cookies: If you can’t find ladyfingers, you can use sponge cake or pound cake cut into strips, or even graham crackers in a pinch. Just ensure they can absorb the coffee without falling apart.
How Do I Achieve the Perfect Whipped Cream?
Getting whipped cream to the right texture is key for this dessert. Start with cold equipment; chill your mixing bowl and beaters for the best results. Here’s how:
- Pour heavy cream into your chilled bowl.
- Beat at medium speed until soft peaks form—this is when you can slowly lift the beaters and see the cream hold its shape.
- Gradually add sugar while continuing to whip.
- Keep whipping until stiff peaks form, meaning the cream stands tall when the beaters are lifted. Be careful not to over-whip, or it may turn grainy.
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Tiramisu:
- 2 cups fresh raspberries, plus extra for garnish
- 1 cup granulated sugar, divided
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- 1 tsp vanilla extract
- 1 cup strong brewed coffee, cooled
- 24 ladyfinger cookies
- 2 tablespoons lemon juice
- Lemon slices for garnish (optional)
How Much Time Will You Need?
This delightful Fresh Raspberry Tiramisu will take about 30 minutes of prep time, plus 4 hours of chilling in the fridge. It’s easy to make, and letting it chill overnight will make it even better!
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
In a medium bowl, mash the fresh raspberries together with 1/2 cup of granulated sugar using a fork or a potato masher. Keep mashing until you have a chunky sauce. Set this aside for later.
2. Whip the Cream:
In a large bowl, pour in the heavy cream and start whipping it with a hand mixer or a whisk until soft peaks form. Gradually add in the remaining 1/2 cup of sugar, continuing to whip until stiff peaks form. This makes your cream nice and fluffy!
3. Combine with Mascarpone:
Gently fold the mascarpone cheese and the vanilla extract into your whipped cream. Make sure to do this slowly so you keep that light, airy texture. Mix until everything is smooth and combined.
4. Prepare the Coffee Mixture:
In another shallow dish, mix together the cooled coffee and lemon juice. This adds a refreshing twist to your tiramisu!
5. Assemble the Layers:
Quickly dip each ladyfinger in the coffee mixture—just enough to soak them without making them soggy. Place these ladyfingers in a single layer at the bottom of a rectangular dish.
6. Add the Cream and Raspberry Layers:
Spread half of the mascarpone mixture over the layer of ladyfingers. Next, spoon half of the raspberry sauce over the mascarpone layer, spreading it gently.
7. Repeat the Process:
Now, add another layer of soaked ladyfingers on top, followed by the rest of the mascarpone mixture and the remaining raspberry sauce. Make sure each layer is nice and even.
8. Chill and Set:
Cover the dish tightly with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or even better, overnight. This allows all those wonderful flavors to blend together.
9. Serve and Enjoy:
Before serving, feel free to garnish with extra fresh raspberries and lemon slices if you like. Slice up your delicious Fresh Raspberry Tiramisu and enjoy every bite!
Can I Use Frozen Raspberries for This Recipe?
Yes, you can use frozen raspberries if fresh ones aren’t available. Just make sure to thaw them first and drain any excess liquid before mashing. This ensures your raspberry sauce isn’t too watery!
How Do I Make This Recipe Dairy-Free?
For a dairy-free version, substitute the mascarpone cheese with a dairy-free cream cheese or a cashew-based alternative. Use coconut cream instead of heavy whipping cream for a creamy texture!
What If I Don’t Have Ladyfingers?
No worries! If you can’t find ladyfingers, you can use sponge cake or even pound cake cut into strips. Just make sure to dip them quickly in the coffee mixture to prevent sogginess.
How to Store Leftover Tiramisu?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep it covered to prevent it from drying out and to maintain the flavor of the raspberry and coffee!
