This Fresh Raspberry Tiramisu is a tasty twist on the classic dessert! It’s made with fluffy mascarpone cheese, sweet raspberries, and coffee-soaked ladyfingers, bringing a burst of flavor in every bite.
I love how the bright raspberries pop against the creamy layers. Plus, it’s so easy to whip up! Perfect for impressing friends or just enjoying a cozy night at home. Who can resist such a treat? 🍰
Key Ingredients & Substitutions
Fresh Raspberries: These give the tiramisu its bright flavor. If you’re short on berries, you can use frozen raspberries—just thaw and drain before use. I love using a mix of berries for added depth!
Mascarpone Cheese: The creamy base of this dessert. If you’re looking for a lighter option, you could substitute with cream cheese mixed with a bit of heavy cream. However, for that authentic taste, mascarpone is the go-to.
Heavy Cream: Whipped cream lightens up the dessert. You can use a non-dairy whipped topping if you need a dairy-free version. I’ve tried it, and it works surprisingly well!
Ladyfinger Cookies: These are essential for texture. If you’re gluten-free, check for gluten-free ladyfingers, or you can use sponge cake cut into strips. I sometimes bake my own for a personal touch!
Raspberry Jam: Adds sweetness and extra raspberry flavor. If you want something less sweet, try using a fruit puree or a homemade jam with less sugar. Homemade tastes so fresh!
How Do I Achieve the Perfect Whipped Cream?
Getting the whipped cream just right is key to this recipe! Here’s the best way to whip it up:
- Start with cold heavy cream; it whips better. A chilled mixing bowl helps too!
- Using a hand mixer or stand mixer, beat on medium speed until soft peaks form. This usually takes about 3-4 minutes.
- Then, increase speed to high and beat until stiff peaks form—be careful not to overwhip, or it can turn into butter!
- Gently fold the whipped cream into the mascarpone mixture, using a spatula to maintain its fluffiness. Fold gently to keep the air in!
With these tips, your whipped cream will be silky and light, perfect for layering in the tiramisu!
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Purée:
- 1 cup fresh raspberries, plus extra for garnish
- 1/4 cup lemon juice
For the Mascarpone Mixture:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- A pinch of salt
For the Layers:
- 1 box ladyfinger cookies (savoiardi)
- 1/2 cup raspberry jam
- 1 tablespoon gelatin (optional, for setting)
How Much Time Will You Need?
This Fresh Raspberry Tiramisu requires about 20 minutes of prep time and needs to chill in the refrigerator for at least 4 hours, or overnight for the best results. After all that waiting, you’ll be rewarded with a refreshing and creamy dessert!
Step-by-Step Instructions:
1. Prepare the Raspberry Purée:
Grab your blender and toss in 1 cup of fresh raspberries along with the 1/4 cup of lemon juice. Blend them all together until smooth. If you prefer your dessert without seeds, strain the mixture through a sieve to remove them. Set the raspberry purée aside for later.
2. Mix the Mascarpone:
In a mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla extract, lemon zest, and a pinch of salt. Using a mixer, beat them together until everything is smooth and creamy. This will give your tiramisu a luscious texture!
3. Whip the Heavy Cream:
In another bowl, whip the heavy cream until it forms stiff peaks. This means it should stand up nicely without falling over when you lift the beaters out. Now, gently fold the whipped cream into the mascarpone mixture until it’s all well combined. Be careful not to deflate the whipped cream too much.
4. Dip the Ladyfingers:
Take your ladyfinger cookies and quickly dip each one into the raspberry purĂ©e. Make sure they’re soaked but not too soggy, as you want them to hold their shape in the layers.
5. Layering Time:
In a rectangular dish, start by arranging a layer of the soaked ladyfingers at the bottom. Spread half of the mascarpone mixture over the ladyfingers, then take half of the raspberry jam and spread that on top. This layering is essential for the flavor!
6. Repeat the Layers:
Add another layer of the soaked ladyfingers on top, followed by the rest of the mascarpone mixture, and finish with the remaining raspberry jam. Your beautiful layers should be visible, showing off that delightful raspberry color.
7. Chill and Set:
Cover your dish and place it in the refrigerator. Let it chill for at least 4 hours, though overnight is even better to allow the flavors to meld together.
8. Serve and Enjoy:
Before serving, garnish your tiramisu with fresh raspberries and, if you like, a slice of lemon on top for a pop of color. Slice into portions and enjoy your delightful Fresh Raspberry Tiramisu! It’s the perfect treat to share with family or friends!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries if fresh ones are not available! Just be sure to thaw them and drain any excess liquid before blending for the puree. This will help maintain the right texture and flavor in your tiramisu.
Can I Substitute the Mascarpone Cheese?
Absolutely! If you don’t have mascarpone, you can use cream cheese mixed with a bit of heavy cream for a similar texture. Blend them together until smooth to achieve a creamy consistency. Note that the flavor may be slightly different, but it will still be delicious!
How Long Can I Store Leftover Tiramisu?
Your Fresh Raspberry Tiramisu can be stored in the fridge for up to 3 days. Make sure to cover it with plastic wrap or a lid to keep it fresh. It’s best enjoyed cold, so just slice and enjoy it straight from the fridge!
Can I Use Other Flavors of Jam?
Yes! While raspberry jam is traditional for this recipe, feel free to experiment with other flavors like strawberry or blueberry to match your taste preferences. Just ensure they complement the fresh raspberries in the dish!
