This Fresh Raspberry Tiramisu is a light and fruity twist on the classic. With layers of creamy mascarpone and sweet raspberries, it’s sure to impress your friends and family!
The best part? You get to enjoy a delicious dessert without all the heavy feel. Plus, those bright raspberries make it look so pretty, it’s almost too good to eat! Almost. 😋
Key Ingredients & Substitutions
Raspberries: Fresh raspberries are key for flavor. If they’re out of season or not available, you can use thawed frozen raspberries instead. Just make sure to drain any excess liquid before using.
Mascarpone Cheese: This creamy cheese gives the tiramisu its rich texture. If you can’t find mascarpone, you can substitute with cream cheese mixed with a bit of heavy cream for a similar consistency.
Heavy Whipping Cream: This helps to create a light and airy filling. If you’re looking for a lighter option, you can use whipped coconut cream, which works well too!
Ladyfinger Cookies: These are essential for the classic tiramisu texture. If you can’t find them, you could use sponge cake cut into strips, or even graham crackers as a quick alternative.
Gelatin: Adding gelatin is optional but helps to set the raspberry layer. If you prefer a vegetarian option, you can use agar-agar instead, following the package instructions for quantities.
How Do You Make the Perfect Mascarpone Filling?
The mascarpone filling is soft and fluffy, and getting it right is easy if you follow these steps. The key is to gently fold the whipped cream into the mascarpone to keep air in it.
- Start with room-temperature mascarpone for easy mixing.
- In one bowl, mix mascarpone with powdered sugar and vanilla until smooth.
- In another bowl, whip the heavy cream to stiff peaks. This should stand straight up when you pull the whisk out.
- Gently fold the whipped cream into the mascarpone. Use a spatula, and go slowly to avoid deflating the cream.
Getting this step right ensures a creamy and fluffy layer that balances the tartness of the raspberries beautifully!
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Layer:
- 1 cup fresh raspberries (plus extra for garnish)
- 1/4 cup lemon juice
- Zest of 1 lemon
- 2 tablespoons sugar (for the raspberry layer)
- 1 tablespoon gelatin (optional, for the raspberry layer)
For the Mascarpone Filling:
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Ladyfinger Layer:
- 24 ladyfinger cookies
- 1 cup brewed espresso or strong coffee, cooled
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, plus a chilling time of at least 4 hours or overnight. You’ll be assembling delightful layers of raspberry and mascarpone flavors, making it worth the wait!
Step-by-Step Instructions:
1. Prepare the Raspberry Layer:
In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook them gently until the raspberries break down and the mixture becomes thick and syrupy. If you want a firmer layer, you can dissolve the gelatin in a little warm water and stir it into the raspberry mixture. Once done, remove it from the heat and let it cool.
2. Make the Mascarpone Filling:
In a mixing bowl, add the mascarpone cheese, powdered sugar, and vanilla extract. Mix these together gently. In another bowl, whip the heavy cream until stiff peaks form (it should hold its shape). Now, carefully fold the whipped cream into the mascarpone mixture until everything is nicely combined and smooth.
3. Construct the Tiramisu:
Take your cooled espresso and dip each ladyfinger briefly into it. Make sure they soak up some coffee but don’t get too soggy! Place a single layer of the soaked ladyfingers in the bottom of a 9×9 inch square dish.
4. Layering:
Spread half of the mascarpone mixture over the ladyfingers. Next, layer half of the raspberry mixture on top of the mascarpone. Repeat this process by placing another layer of soaked ladyfingers, followed by the remaining mascarpone mixture, and finish with the rest of the raspberry layer on top.
5. Chill:
Cover the dish with plastic wrap. Place it in the refrigerator for at least 4 hours or, better yet, overnight. This helps all the flavors blend beautifully together.
6. Serve:
When you’re ready to enjoy your dessert, remove it from the fridge. Garnish the top with fresh raspberries and a sprinkle of lemon zest for a refreshing touch. Slice it into squares, serve, and enjoy your delicious fresh raspberry tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but be aware that they may release more liquid during cooking. Thaw the raspberries first, and gently drain any excess liquid before mixing them with sugar and lemon juice. This will help maintain the right consistency for the raspberry layer.
What Can I Substitute for Mascarpone Cheese?
If you don’t have mascarpone cheese, you can use cream cheese as a substitute. Mix equal parts cream cheese and sour cream for a similar creamy texture and flavor, or blend cream cheese with a little heavy cream to soften it.
How to Store Leftover Tiramisu?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tiramisu lasts best when kept chilled. If you’re preparing it ahead of time, it’s safe to make it a day or two in advance for optimal flavor!
Can I Make This Recipe Gluten-Free?
Absolutely! Simply swap regular ladyfinger cookies for gluten-free versions, which are widely available in stores. Make sure to check the label to ensure they’re gluten-free, and you’ll have a delicious dessert for everyone to enjoy!
