This Fresh Raspberry Tiramisu is a fruity twist on the classic dessert! With layers of creamy mascarpone, soft ladyfingers, and tart raspberries, it’s light and refreshing.
Perfect for warm days or when you want to impress friends, this dessert feels fancy but is easy to put together. I love serving it chilled for a sweet surprise that’s always a hit! 🍓
Key Ingredients & Substitutions
Fresh Raspberries: These give the tiramisu its bright flavor. If raspberries aren’t available, use strawberries or blueberries for a similar effect. Frozen berries can work too, just thaw and drain them well.
Sugar: I use granulated sugar, but if you’re looking to cut back, feel free to use a sugar substitute like stevia or coconut sugar. Just keep in mind that it may change the flavor slightly.
Mascarpone Cheese: This is crucial for the creamy texture. If you can’t find mascarpone, cream cheese can be a decent substitute if you blend it until smooth. You might want to add a bit of heavy cream for extra creaminess.
Heavy Whipping Cream: This helps create a fluffy whipped texture. If you’re looking for a lighter version, consider using a mixture of yogurt and whipped cream, or coconut cream for a non-dairy option.
Ladyfinger Cookies: Traditional savoiardi work best, but if you don’t have them on hand, you can use sponge cake or even cookies like graham crackers cut to size.
How Do I Achieve the Perfect Creamy Texture?
The key to a successful tiramisu is mixing the mascarpone and whipped cream gently. You want to keep that light and airy texture. Here’s how to do it:
- First, beat the heavy cream until soft peaks form. This adds volume!
- Then, fold in the mascarpone gently using a spatula. Mix in a circular motion from the bottom up to avoid deflating.
- Add the lemon juice and zest in the same gentle manner to combine everything without losing air.
This will keep your tiramisu light and delightful. Happy cooking!
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Sauce:
- 1 cup fresh raspberries
- 1/4 cup sugar (divided)
For the Mascarpone Mixture:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup lemon juice (freshly squeezed)
- 2 tbsp lemon zest
For the Assembly:
- 1 package (7 oz) ladyfinger cookies (savoiardi)
- 1/2 cup raspberry jam
- Fresh raspberries and lemon slices for garnish
How Much Time Will You Need?
This delicious Fresh Raspberry Tiramisu will take about 30 minutes to prepare. Then, it needs at least 4 hours in the fridge to chill, so it’s best if you can make it the night before. Perfect for a delightful dessert anytime!
Step-by-Step Instructions:
1. Making the Raspberry Sauce:
Start by putting 1/2 cup of fresh raspberries and 2 tablespoons of sugar into a small saucepan. Heat it over medium heat for about 5 minutes. Stir occasionally, and watch as the raspberries break down and turn into a lovely sauce. Once it’s ready, remove it from the heat and let it cool down.
2. Whipping the Cream:
In a separate mixing bowl, pour in the heavy whipping cream. Add the remaining sugar and vanilla extract. Use a hand mixer or a whisk to beat it until soft peaks start to form. This will give your tiramisu a fluffy texture!
3. Mixing the Mascarpone:
Now, gently fold the mascarpone cheese into the whipped cream. Be careful here—just mix until you can’t see any more lumps; you want to keep that airiness in the cream. Next, add the fresh lemon juice and lemon zest, mixing gently until everything is combined.
4. Assembling the Tiramisu:
Time to put everything together! Quickly dip each ladyfinger into the raspberry sauce. Make sure they’re soaked but not too soggy. Arrange a layer of the dipped ladyfingers in the bottom of a rectangular dish. Then, spread half of the mascarpone mixture over the ladyfingers followed by half of the raspberry jam.
5. Creating the Second Layer:
Repeat the process for a second layer: another round of dipped ladyfingers, the rest of the mascarpone mixture, and finally, the remaining raspberry jam. Make it nice and even!
6. Chill and Garnish:
Cover the tiramisu with plastic wrap and pop it in the fridge. It needs at least 4 hours to chill, but overnight is even better! When you’re ready to serve, take it out and garnish with fresh raspberries and lemon slices. Enjoy your delicious Fresh Raspberry Tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them completely before using, and drain any excess liquid to ensure your tiramisu doesn’t become too soggy. You may also want to adjust the sugar since frozen berries can be a bit sweeter.
How Can I Make This Tiramisu Dairy-Free?
You can substitute the mascarpone cheese with a dairy-free alternative, such as coconut cream or a vegan cream cheese. For the heavy cream, use a dairy-free whipping cream. Just keep in mind the flavor might differ slightly, but it will still be delicious!
Can I Make This Dish Ahead of Time?
Absolutely! This tiramisu is perfect for making ahead of time. You can prepare it a day in advance and let it chill overnight in the fridge. This also gives the flavors more time to meld, making it even tastier!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed cold, so you can dig right in straight from the fridge. Just be mindful that the ladyfingers may get softer over time!
