This Fresh Raspberry Tiramisu is a light and fruity twist on the classic dessert. Layered with creamy mascarpone and tart raspberries, it’s simply delightful!
Trust me, once you make it, you won’t want to stop at just one piece. It’s ready in a snap, and perfect for impressing your friends at dinner parties. 🍰
Key Ingredients & Substitutions
Fresh Raspberries: Raspberries add a vibrant color and tangy flavor. If you can’t find fresh ones, frozen raspberries work too! Just thaw and drain them to reduce excess moisture.
Sugar: We use sugar to sweeten the raspberries and mascarpone mix. For a healthier option, try honey or maple syrup, but note that this might slightly change the flavor.
Heavy Cream: This is crucial for a rich texture. For lighter versions, you can use half-and-half or a dairy-free alternative like coconut cream, though it will taste different.
Mascarpone Cheese: The star of the tiramisu! If you can’t find it, cream cheese combined with a little sour cream can be a good substitute for a similar texture, albeit with a tangier taste.
Ladyfinger Cookies: These sponge biscuits are a must. If you need a gluten-free option, use gluten-free ladyfingers or sponge cake cut into strips.
How Do You Get the Right Texture for the Mascarpone Mixture?
Whipping the cream properly is key to getting a light and airy texture for your tiramisu. Here’s how to achieve that perfectly smooth filling:
- Start with cold heavy cream; chill the bowl and beaters for a better whip.
- Whip the cream until soft peaks form—this means it should hold its shape but still be smooth.
- Gently fold in the mascarpone with a spatula, being careful not to deflate the whipped cream. This keeps it nice and fluffy.
Remember, folding means to gently mix without stirring too hard. Take your time, and enjoy the process!
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Tiramisu:
- 1 cup fresh raspberries, plus extra for garnish
- 1/2 cup sugar, divided
- 1 cup heavy cream
- 8 oz mascarpone cheese, softened
- 1 teaspoon vanilla extract
- 1 cup coffee, cooled
- 1/4 cup coffee liqueur (optional)
- 1 package ladyfinger cookies (about 24 cookies)
- 1 cup raspberry jam
- Lemon slices, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and at least 4 hours to chill in the refrigerator, but it’s best if you let it sit overnight. This allows all those delicious flavors to come together perfectly!
Step-by-Step Instructions:
1. Prepare the Raspberry Mixture:
In a medium bowl, mix the fresh raspberries with 1/4 cup of sugar. Use a fork to gently mash the raspberries until they start releasing their juices. Set this mixture aside so it can develop a lovely flavor.
2. Whip the Cream and Mascarpone:
In another bowl, whip the heavy cream until it forms soft peaks—this means when you lift the beaters, the cream holds its shape but isn’t too stiff. Add the softened mascarpone cheese, the remaining 1/4 cup of sugar, and vanilla extract. Beat everything together until it’s smooth and creamy.
3. Prepare the Ladyfingers:
In a shallow dish, combine the cooled coffee with coffee liqueur if you’re using it. Take each ladyfinger and quickly dip it into the coffee mixture. Be sure to coat them lightly so they soak up some coffee but do not become soggy.
4. Layer the Tiramisu:
Start by arranging a layer of dipped ladyfingers at the bottom of a 9×9-inch rectangular dish. Then spread half of the whipped mascarpone mixture over the ladyfingers. Next, evenly distribute half of the raspberry mixture over the mascarpone layer.
5. Build Additional Layers:
Repeat the layering process: add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture, and top it with the last of the raspberry mixture. This will create a beautiful, colorful dessert!
6. Finish with Raspberry Jam:
Spread a thin layer of raspberry jam on top of the last berry layer. This gives a nice shine and extra flavor to your tiramisu.
7. Refrigerate and Serve:
Cover the dish with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, but overnight is even better! When you’re ready to serve, garnish with fresh raspberries and lemon slices for a pop of color. Slice it up and enjoy your fresh raspberry tiramisu—it’s a perfect blend of creamy and fruity goodness!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them completely and drain off any excess liquid before mashing. Frozen berries might be softer, but they will still provide great flavor in your tiramisu.
Can I Substitute Another Type of Cheese for Mascarpone?
If you don’t have mascarpone, cream cheese can be a good substitute. Soften it with a bit of heavy cream to get a smoother consistency. You can blend 8 oz of cream cheese with 1-2 tablespoons of cream until it’s nice and creamy!
How Can I Store Leftover Tiramisu?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best to keep it covered to maintain its freshness. Just give it a quick stir before serving again if the layers settled a bit!
Is It Possible to Make This Recipe Without Coffee?
Absolutely! You can replace the coffee with chocolate milk or a milk alternative for a milder taste. Just that little tweak will still provide a delicious dessert without that coffee flavor!
