This Fresh Raspberry Tiramisu is a light and fruity twist on the classic dessert! It features layers of creamy mascarpone cheese, ladyfingers, and sweet raspberries, making every bite heavenly.
Nothing beats the combination of tangy raspberries and rich cream. Trust me, your friends will think you’re a dessert superstar when you serve this up! 🍰
I love how quick this dessert comes together. Just soak the ladyfingers, layer everything, and let it chill. It’s perfect for impressing guests or enjoying on a cozy night in!
Key Ingredients & Substitutions
Fresh Raspberries: These add a juicy tartness to the tiramisu. If raspberries aren’t available, you can use strawberries, blueberries, or a mix of berries for a similar flavor.
Granulated Sugar: This is essential for sweetness. You can substitute with powdered sugar for a smoother texture, or if you’re looking for a healthier option, try honey or maple syrup, adjusting the quantity as needed.
Mascarpone Cheese: This rich cheese gives the dessert its creamy texture. If you can’t find mascarpone, cream cheese mixed with a little heavy cream will work as a good substitute.
Heavy Whipping Cream: This helps create a light and airy filling. If you’re looking for a lighter option, you might use a low-fat whipped topping, though it won’t be quite as rich.
Ladyfinger Cookies: These are traditional for tiramisu but can be hard to find. You can replace them with sponge cake or pound cake cut into strips. Just be mindful of soaking them, as they hold moisture differently.
How Do You Get the Perfect Texture When Folding Ingredients?
Folding is a crucial technique here. It combines ingredients without deflating the whipped cream, which keeps your tiramisu light. Here’s how to do it effectively:
- Once your whipped cream reaches soft peaks, take a spoonful and mix it vigorously into the mascarpone mixture to lighten it.
- Then, gently add the remaining whipped cream. Use a spatula to cut down into the mixture, scrape against the bottom, and then lift it back over the top.
- Repeat this method until just combined—don’t overdo it or you’ll lose that airy texture!
Practice makes perfect, and with a little care, you’ll have a smooth and fluffy filling every time!
How to Make Fresh Raspberry Tiramisu?
Ingredients You’ll Need:
For The Raspberry Puree:
- 2 cups fresh raspberries (plus extra for garnish)
- ½ cup granulated sugar (out of the total 1 cup)
- 2 tablespoons lemon juice
For The Mascarpone Mixture:
- 1 cup mascarpone cheese
- ½ cup granulated sugar (remaining sugar)
- 1 teaspoon vanilla extract
For The Cream:
- 1 cup heavy whipping cream
For The Assembly:
- 1 cup strong brewed espresso (cooled)
- 1 cup ladyfinger cookies
- Lemon slices for garnish
How Much Time Will You Need?
This tasty dessert takes about 20 minutes to prepare and should be refrigerated for at least 4 hours, or preferably overnight. That means you can whip it up in no time, then relax while it chills!
Step-by-Step Instructions:
1. Make the Raspberry Puree:
Start by blending the fresh raspberries with half of the sugar (½ cup) in a blender or food processor until they’re smooth. Once blended, strain this mixture through a fine mesh sieve to remove the seeds, so it’s nice and smooth. Set the raspberry puree aside for later.
2. Prepare the Mascarpone Mixture:
In a mixing bowl, combine the mascarpone cheese, the remaining sugar (½ cup), vanilla extract, and lemon juice. Mix everything together until it becomes smooth and creamy. You want it to be light and fluffy!
3. Whip the Cream:
In a separate bowl, whip the heavy cream until soft peaks form. This means when you lift the beater out, the cream will hold its shape a bit but still be soft and luscious. Gently fold the whipped cream into the mascarpone mixture until well combined. This will make the filling light and airy.
4. Assemble the Tiramisu:
Now it’s time to layer everything! Briefly dip each ladyfinger into the cooled espresso—just a quick dip so they don’t get soggy. Place them in the bottom of a rectangular dish to form the first layer. Then, spread half of the raspberry puree over the ladyfingers, followed by half of the mascarpone mixture on top.
5. Repeat the Layers:
For the second layer, repeat the process with another set of dipped ladyfingers, the remaining raspberry puree, and the rest of the mascarpone mixture. Use a spatula to smooth it out nicely!
6. Top It Off:
If you have any leftover raspberry puree, spread it across the top layer and smooth it out. This will give it a lovely finish.
7. Chill Out!
Cover your dish with plastic wrap and refrigerate for at least 4 hours. If you can wait overnight, it will be even better as the flavors meld together!
8. Serve and Enjoy:
When you’re ready to enjoy your dessert, take it out of the fridge. Garnish the top with fresh raspberries and lemon slices for a pop of color and a refreshing touch. Cut into squares and savor every delightful bite of your Fresh Raspberry Tiramisu!
Can I Use Frozen Raspberries for This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them well before blending. The texture may be slightly different, but they will still add great flavor to your tiramisu.
How to Store Leftovers?
Leftover tiramisu can be stored in an airtight container in the refrigerator for up to 3 days. Just cover the top with plastic wrap to keep it fresh and avoid any fridge odors from affecting the flavor.
Can I Substitute Mascarpone Cheese?
If you can’t find mascarpone, you can substitute it with a mixture of cream cheese and heavy cream (use about 2/3 cup cream cheese mixed with 1/3 cup heavy cream). This won’t replicate the exact flavor and texture, but it can work in a pinch!
What to Do If My Tiramisu Is Too Soft?
If your tiramisu turns out too soft, try refrigerating it a bit longer—up to 24 hours is ideal for firming it up. Additionally, ensure your ladyfingers are dipped quickly in the espresso to avoid them absorbing too much liquid.
