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Raspberry Tiramisu

A close-up of a layered slice of Raspberry Tiramisu featuring ladyfingers, cream, and fresh raspberries, dusted with powdered sugar.
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A light, no-bake dessert layering ladyfingers soaked in raspberry syrup with a creamy mascarpone mixture.

Ingredients

Scale
  • 1 cup fresh raspberries, plus extra for garnish
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 package (7 ounces) ladyfingers (Savoiardi)
  • 1/2 cup raspberry liqueur or raspberry syrup (optional)

Instructions

  1. Make the raspberry syrup: Combine fresh raspberries, granulated sugar, and water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves and the berries break down, about 5 minutes. Strain the mixture through a fine-mesh sieve, pressing on the solids to extract liquid. Discard solids. Stir in lemon juice and vanilla extract. Let cool completely.
  2. Prepare the cream: In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
  3. In a separate bowl, beat the softened mascarpone cheese, powdered sugar, and lemon zest until smooth and creamy.
  4. Gently fold the whipped cream into the mascarpone mixture until just combined. Do not overmix.
  5. Assemble the Tiramisu: Lightly dip each ladyfinger into the cooled raspberry syrup mixture for just a few seconds per side. Do not soak them completely.
  6. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch dish or individual serving glasses.
  7. Spread half of the mascarpone cream evenly over the ladyfingers.
  8. Arrange a layer of fresh raspberries over the cream.
  9. Top with a second layer of dipped ladyfingers.
  10. Spread the remaining mascarpone cream over the second layer of ladyfingers.
  11. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
  12. Before serving, garnish the top with reserved fresh raspberries and a light dusting of powdered sugar if desired.

Notes

  • If you skip the raspberry liqueur, use the raspberry syrup for dipping and add 1/4 cup of water to the syrup mixture to ensure you have enough liquid.
  • For a firmer set, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot water to the mascarpone mixture before folding in the whipped cream.
  • This dessert tastes best when made a day ahead.

Nutrition

Find it online: https://magazinemeal.com/raspberry-tiramisu-recipe/