Is it possible to elevate the beloved tiramisu by infusing it with the vibrant flavor of fresh raspberries? Absolutely! This Raspberry Tiramisu brings a refreshing, seasonal twist to the classic Italian favorite. By incorporating the tartness of raspberries, this version provides a refreshing balance to the rich mascarpone and espresso flavors, making it an ideal treat for warm-weather gatherings.
Why You’ll Love This Recipe
- Seasonal Delight: Perfect for showcasing fresh raspberries during their peak season.
- No-Bake Convenience: An oven-free dessert that’s easy to prepare, especially in the heat of summer.
- Make-Ahead Friendly: Prepare in advance and refrigerate, allowing flavors to meld beautifully.
- Visually Striking: The dessert boasts beautiful layers of ladyfingers, smooth mascarpone, and bright raspberries for an eye-catching finish.
Ingredients
For the Espresso Soak
- 24–36 ladyfingers (savoiardi)
- 1 cup (240 ml) warm espresso or strong coffee
- 2 tablespoons (25 g) granulated sugar
For the Filling
- 4 large egg yolks
- ¾ cup (150 g) granulated sugar
- 2 cups (453 g) mascarpone cheese
- 1 cup (240 ml) cold heavy cream
- ½ cup (85 g) finely chopped dark chocolate
- 1 recipe raspberry curd or ¾ cup raspberry jam/preserve
- 3–4 cups fresh raspberries
How to Make Raspberry Tiramisu
Prepare the Espresso Soak
- In a bowl, combine the warm espresso and sugar, stirring until the sugar dissolves.
- Allow the mixture to cool to room temperature, then refrigerate while preparing the filling.
Make the Filling
- In a heatproof bowl, whisk together the egg yolks and sugar.
- Place the bowl over a saucepan of simmering water (double boiler) and whisk continuously until the mixture becomes pale and slightly thickened.
- Remove from heat and use an electric mixer to beat the mixture for about one minute to cool slightly.
- Add the mascarpone cheese and mix until just combined.
- Pour in the cold heavy cream and beat until the mixture thickens to a smooth, soft consistency. Avoid overmixing to prevent curdling.
Assemble the Tiramisu
- Briefly soak the base of each ladyfinger in the cooled espresso, then neatly line them in a single layer within an 8- or 9-inch baking dish.
- Evenly spread half of the mascarpone mixture over the ladyfingers, gently smoothing the surface.
- Gently spread half of the raspberry curd or jam over the mascarpone layer.
- Sprinkle half of the chopped dark chocolate over the raspberry layer.
- Repeat the layers with the remaining ladyfingers, mascarpone filling, raspberry curd or jam, and chopped chocolate.
- Top with fresh raspberries, covering the surface evenly.
- Cover and chill the dish for a minimum of 4 hours—or better yet, overnight—to let the layers set and the flavors fully develop.
Helpful Tips
- Chill Time: Ensure a minimum of 4 hours of refrigeration for optimal texture and flavor development.
- Mascarpone Handling: Avoid overmixing the mascarpone to prevent it from becoming grainy or curdled.
- Egg Safety: If concerned about raw eggs, use pasteurized egg yolks or an egg-free mascarpone frosting alternative.
- Flavor Enhancement: For an adult version, consider adding a splash of raspberry or coffee liqueur to the espresso soak.
Substitutions and Variations
- Egg-Free Version: Replace the egg yolks with an egg-free mascarpone frosting, increasing the heavy cream to 1.5 cups and omitting the butter.
- Alternative Toppings: If fresh raspberries are unavailable, top the tiramisu with whipped cream or a dusting of cocoa powder.
- Berry Variations: Substitute raspberries with other berries like strawberries or blueberries for a different flavor profile.
- Chocolate Options: Use white chocolate shavings instead of dark chocolate for a sweeter twist.
Frequently Asked Questions
Can I make Raspberry Tiramisu ahead of time?
Yes, this dessert is ideal for making in advance. Prepare it the day before and refrigerate overnight to enhance the flavors and ensure proper setting.
How long does Raspberry Tiramisu last in the refrigerator?
When stored properly in an airtight container, Raspberry Tiramisu can last up to 5 days in the refrigerator.
Can I freeze Raspberry Tiramisu?
Freezing is not recommended, as it can alter the texture of the mascarpone filling and the ladyfingers, resulting in a less desirable consistency upon thawing.
Storage Instructions
- Refrigeration: Store the tiramisu covered in the refrigerator for up to 5 days.
- Serving: For the best texture and flavor, allow the tiramisu to sit at room temperature for about 10–15 minutes before serving.
Conclusion
This Raspberry Tiramisu offers a delightful and refreshing take on the classic Italian dessert. With layers of espresso-soaked ladyfingers, creamy mascarpone filling, and vibrant raspberries, it’s a show-stopping treat that’s sure to impress. Whether you’re hosting a summer party or simply indulging in a sweet craving, this dessert is a must-try.
Ready to delight your taste buds? Give this Raspberry Tiramisu a try and share your experience in the comments below. Don’t forget to explore our other delicious dessert recipes for more inspiration!
Raspberry Tiramisu: A Refreshing Twist on the Classic Italian Dessert
- Total Time: 4 hours 30 minutes
- Yield: 8–12 servings 1x
Description
Raspberry Tiramisu is a fresh, no-bake twist on the classic Italian dessert. Layered with mascarpone, espresso-soaked ladyfingers, and tart raspberries, it’s a chilled treat perfect for summer. Make it ahead and wow your guests!
Ingredients
For the Espresso Soak
24–36 ladyfingers (savoiardi)
1 cup (240 ml) warm espresso or strong coffee
2 tablespoons (25 g) granulated sugar
For the Filling
4 large egg yolks
¾ cup (150 g) granulated sugar
2 cups (453 g) mascarpone cheese
1 cup (240 ml) cold heavy cream
½ cup (85 g) finely chopped dark chocolate
¾ cup raspberry curd or jam/preserve
3–4 cups fresh raspberries
Instructions
Prepare the Espresso Soak
In a bowl, combine the warm espresso and sugar, stirring until the sugar dissolves.
Allow the mixture to cool to room temperature, then refrigerate while preparing the filling.
Make the Filling
In a heatproof bowl, whisk together the egg yolks and sugar.
Place the bowl over a saucepan of simmering water (double boiler) and whisk continuously until the mixture becomes pale and slightly thickened.
Remove from heat and use an electric mixer to beat the mixture for about one minute to cool slightly.
Add the mascarpone cheese and mix until just combined.
Pour in the cold heavy cream and beat until the mixture thickens to a smooth, soft consistency. Avoid overmixing to prevent curdling.
Assemble the Tiramisu
Briefly soak the base of each ladyfinger in the cooled espresso, then neatly line them in a single layer within an 8- or 9-inch baking dish.
Evenly spread half of the mascarpone mixture over the ladyfingers, gently smoothing the surface.
Gently spread half of the raspberry curd or jam over the mascarpone layer.
Sprinkle half of the chopped dark chocolate over the raspberry layer.
Repeat the layers with the remaining ladyfingers, mascarpone filling, raspberry curd or jam, and chopped chocolate.
Top with fresh raspberries, covering the surface evenly.
Cover and chill the dish for a minimum of 4 hours—or better yet, overnight—to let the layers set and the flavors fully develop.
Notes
Use pasteurized egg yolks to skip the double boiler step.
Don’t overmix mascarpone to prevent curdling.
Add raspberry or coffee liqueur for a boozy version.
Swap in whipped cream or cocoa dusting if fresh raspberries aren’t available.
Make it egg-free with mascarpone frosting and extra cream.
- Prep Time: 30 minutes + Chill Time: 4 hours
- Cook Time: 0 minutes