This Fresh Raspberry Tiramisu is a fruity twist on the classic dessert. With layers of soft mascarpone and coffee-soaked ladyfingers, it’s both creamy and refreshing!
You can’t go wrong with the bright raspberries adding a pop of color and flavor! I love serving it chilled; it’s like a tiny party in your mouth. Who can resist that? 😋
Key Ingredients & Substitutions
Fresh Raspberries: These are key for flavor. If raspberries aren’t available, you can use strawberries or blueberries instead. For a more tropical twist, mango also works wonderfully!
Granulated Sugar: I use sugar to balance the tartness of the raspberries. If you’re looking to cut down sugar, a sugar substitute or honey can be used, but keep in mind that it may alter the texture slightly.
Heavy Cream: This is essential for a fluffy texture. If you’re looking for a lighter version, you could use whipped coconut cream or a reduced-fat variant, but it might not whip as well.
Mascarpone Cheese: This cheese gives a rich creaminess that’s hard to replace. If you don’t have mascarpone, you can mix cream cheese with a bit of heavy cream to achieve a similar consistency.
Ladyfinger Cookies: These are traditional for tiramisu. If you can’t find ladyfingers, you can use sponge cake or pound cake cut into slices. Just be cautious not to soak them too long in coffee.
How Do You Whip Heavy Cream for the Best Texture?
Whipping heavy cream properly is vital for a light and airy tiramisu. Here’s what you need to do:
- Start with chilled heavy cream and a cold bowl. This helps it whip faster and holds its shape better.
- Use an electric mixer on medium speed. It usually takes about 3-5 minutes to reach stiff peaks.
- Don’t walk away! Pay attention and stop when the cream holds its shape. Over-whipping can turn it into butter.
Once your cream is whipped, gently fold in the mascarpone. Be patient and use a spatula for a smooth blend, avoiding deflation.
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
Fruity Layer:
- 2 cups fresh raspberries
- 1 cup granulated sugar, divided
- 1 tablespoon lemon juice
Creamy Layer:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1 teaspoon vanilla extract
Base Layer:
- 1 cup strong brewed coffee, cooled
- 24 ladyfinger cookies
Garnish (Optional):
- 2 tablespoons cocoa powder or grated chocolate for dusting
- Lemon slices for garnish
- More fresh raspberries for decoration
How Much Time Will You Need?
This delicious Fresh Raspberry Tiramisu will take about 20 minutes to prepare, and then you’ll need to let it chill in the fridge for at least 4 hours or even overnight. It’s a simple but rewarding dessert that’s perfect for any gathering!
Step-by-Step Instructions:
1. Make the Raspberry Sauce:
In a medium bowl, combine the fresh raspberries, 1/2 cup of the granulated sugar, and lemon juice. Use a fork to mash the mixture slightly, just enough to create a chunky raspberry sauce. Set this aside while you prepare the other layers.
2. Prepare the Creamy Mixture:
In another bowl, whip the heavy cream with an electric mixer until it forms stiff peaks. This means that when you lift the mixer, the cream should hold its shape. Gently fold in the mascarpone cheese and the vanilla extract until everything is combined and smooth. Be careful not to deflate the whipped cream!
3. Dip the Ladyfingers:
Pour the cooled brewed coffee into a shallow dish. Quickly dip each ladyfinger into the coffee. Make sure to dip them just a moment so they absorb some flavor but don’t get soggy. Arrange a layer of the dipped ladyfingers in the bottom of a rectangular dish.
4. Layer It Up:
Spread half of the chunky raspberry sauce over the ladyfingers, then add half of the creamy mascarpone mixture on top. Repeat the process with another layer of dipped ladyfingers, followed by the remaining raspberry sauce, and top it off with the rest of the mascarpone mixture. Smooth the top with a spatula if needed!
5. Chill to Perfection:
Cover the dish with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours, or if you have the time, overnight is best to let the flavors meld together.
6. Serve and Enjoy:
When you’re ready to serve, take the tiramisu out of the fridge. If you like, dust the top with cocoa powder or grated chocolate for a lovely finish. Garnish with lemon slices and a few fresh raspberries for color. Slice it up and enjoy your refreshing and delightful raspberry tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them completely and drain any excess liquid before using. This will help prevent the tiramisu from becoming too watery. Pat them dry with paper towels if needed!
What If I Don’t Have Mascarpone Cheese?
If you’re out of mascarpone cheese, you can substitute it with a mixture of cream cheese and sour cream (1 cup cream cheese mixed with 1/4 cup sour cream for similar creaminess). Another option is to use ricotta cheese blended until smooth, but it may change the texture slightly.
Can I Make This Recipe Without Coffee?
Absolutely! If you prefer a non-coffee version, you can substitute the brewed coffee with a strong brewed tea, like chai or herbal tea, for a different flavor. Just make sure it’s cooled before dipping the ladyfingers.
How Should I Store Leftover Tiramisu?
Store any leftover tiramisu in the fridge, covered tightly with plastic wrap or in an airtight container. It will keep for about 2-3 days. Remember, the flavors will deepen over time, making it even more delicious!
