This Fresh Raspberry Tiramisu is a sweet treat that pairs creamy mascarpone with tart raspberries. It’s light, fluffy, and perfect for any celebration!
I love how the raspberries add a fruity twist to the classic dessert. Plus, with layers of ladyfingers, it’s pretty to look at too! Who doesn’t love a dessert that tastes as good as it looks? 😊
Key Ingredients & Substitutions
Fresh Raspberries: Raspberries are the star of this dessert! You can swap them for strawberries or blueberries if needed. Just remember that they’ll change the flavor a bit. Frozen berries work too, but will be softer after thawing.
Sugar: I used regular granulated sugar, but you could substitute with powdered sugar for a smoother texture in the cream. If you’re looking for a healthier option, try coconut sugar or a sugar-free sweetener that measures like sugar.
Heavy Cream: This gives the tiramisu a rich texture. If you’re looking for a lighter version, try using whipping cream, or for a dairy-free option, coconut cream can be a good alternative!
Mascarpone Cheese: It’s crucial for that creamy consistency. Cream cheese can work in a pinch, but it will change the flavor a bit. Greek yogurt might also be a lighter option, but it won’t be as creamy.
Ladyfinger Cookies: Savoiardi are traditional, but you can use any sponge cake or even homemade cake if you have some on hand. They should be light enough to soak up the espresso without getting too soggy.
How Can I Whip the Cream Perfectly?
Whipping cream can be tricky, but it’s key for a fluffy tiramisu. Here’s how to do it:
- Ensure your bowl and beaters are cold! This helps the cream whip better.
- Start at a low speed and gradually increase as the cream thickens. Watch for soft peaks—the cream should hold its shape but drop gently when you lift the beaters.
- Be careful not to over-whip! Once it turns buttery, it’s too late. Stop as soon as you see soft peaks.
With these tips, you’ll have the perfect whipped cream to complement your tiramisu!
How to Make Fresh Raspberry Tiramisu?
Ingredients You’ll Need:
For the Tiramisu:
- 2 cups fresh raspberries
- ½ cup sugar (divided)
- 1 cup heavy cream
- 8 oz mascarpone cheese, softened
- 1 tsp vanilla extract
- 1 cup ladyfinger cookies (savoiardi)
- ½ cup brewed espresso or strong coffee (cooled to room temperature)
- ¼ cup lemon juice
- Lemon zest for garnish (optional)
How Much Time Will You Need?
This delicious Fresh Raspberry Tiramisu takes about 20 minutes to prepare, plus at least 4 hours in the fridge to chill and meld all the lovely flavors together. If you can, making it the night before is even better!
Step-by-Step Instructions:
1. Make the Raspberry Sauce:
Start by combining the fresh raspberries and ¼ cup of sugar in a medium bowl. Use a fork to gently mash the raspberries a bit—this helps create a lovely raspberry sauce. Once you’ve done that, set the bowl aside and let it sit for a few minutes.
2. Whip the Cream:
In a separate mixing bowl, pour in the heavy cream. Using a hand mixer or a whisk, whip the cream until you see soft peaks forming. This means your cream is light and fluffy, perfect for mixing!
3. Combine with Mascarpone:
Add the softened mascarpone cheese, the remaining ¼ cup of sugar, and the vanilla extract into the whipped cream. Gently fold these together with a spatula or spoon until the mixture is smooth and well combined. Be gentle to keep the mixture nice and fluffy!
4. Prepare the Ladyfingers:
Quickly dip each ladyfinger into the cooled espresso or strong coffee. Make sure not to soak them—just a quick dip will do! Lay them side by side in a dish that is around 9×9 inches.
5. Layering the Tiramisu:
Once you’ve lined the bottom of your dish with ladyfingers, spread half of the mascarpone mixture over them evenly. Then, take half of your raspberry sauce and spoon it over the mascarpone layer. It’s going to be delicious!
6. Repeat the Layers:
Now, repeat the process! Add another layer of ladyfingers, then spread the rest of the mascarpone mixture on top, followed by the remaining raspberry sauce. This gives you a beautiful multi-layered dessert.
7. Chill:
Cover your tiramisu with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or even better, overnight. This will allow all those wonderful flavors to meld beautifully together.
8. Serve and Enjoy:
When you’re ready to serve, you can garnish your tiramisu with some lemon zest and a few extra raspberries if you like. This adds a nice touch of freshness. Enjoy your lovely, refreshing raspberry tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure to thaw them completely and drain any excess liquid before mashing to prevent the tiramisu from becoming too watery.
Can I Substitute the Mascarpone Cheese?
If you don’t have mascarpone cheese, you can substitute it with a mixture of cream cheese and heavy cream (about 2 parts cream cheese to 1 part cream). Blend until smooth for a similar creamy texture, though the flavor might be slightly different!
How Should I Store Leftovers?
Store any leftover tiramisu in an airtight container in the fridge for up to 3 days. It’s best enjoyed chilled, and the flavors will continue to enhance as it sits!
Can I Make This Recipe in Advance?
Absolutely! This tiramisu can be made a day ahead of time, which actually helps the flavors develop. Just remember to cover it well to keep it fresh in the fridge until you’re ready to serve.
