This fruity twist on classic tiramisu features fresh raspberries for a burst of flavor. Layered with creamy mascarpone and coffee-soaked ladyfingers, it’s simply delightful!
And let’s not forget, those bright raspberries make everything better! I secretly love piling on extra berries because who can resist that sweet-tart goodness? 🍓
Making this tiramisu is a breeze! Just whip up the layers, let it chill, and enjoy. It’s perfect for impressing guests or treating yourself after a long day!
Key Ingredients & Substitutions
Fresh Raspberries: These add a nice tartness and vibrant color. If you can’t find fresh ones, you can use frozen raspberries but make sure to thaw and drain them first.
Mascarpone Cheese: This creamy cheese is essential for that rich texture. If you’re in a pinch, ricotta can work as a substitute, but it may change the smoothness a bit. Blend it with a little cream for better results.
Ladyfingers: These sweet cookies are perfect for absorbing the coffee mixture. If you can’t find them, you can use sponge cake cut into strips. Just ensure they’re light and airy.
Heavy Cream: Whipping cream adds fluffiness. If you’re looking for a lighter option, consider using coconut cream for a dairy-free version. Just make sure to chill it before whipping!
Raspberry Liqueur: This is optional but adds depth to the flavor. If you’d like to skip it, you can increase the raspberry compote or use a splash of vanilla extract instead for added sweetness.
How Do I Get Perfectly Whipped Cream?
Whipping cream can be tricky if you’re new to it, but it’s all about timing and temperature. Start with a cold bowl and cold cream for best results:
- Use a hand mixer or stand mixer on medium-high speed until soft peaks form (the cream will hold its shape but still have a slight droop).
- Gradually add sugar while continuing to whip. This helps it incorporate well without deflating the cream.
- When you reach stiff peaks, stop! Over-mixed cream turns grainy, which can ruin your tiramisu.
How to Make Fresh Raspberry Tiramisu?
Ingredients You’ll Need:
For the Raspberry Compote:
- 1 cup fresh raspberries (plus extra for garnish)
- 1/2 cup granulated sugar, divided
For the Cream Layer:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the Ladyfinger Layer:
- 1 package ladyfingers (savoiardi)
- 1 cup brewed coffee, cooled
- 1/4 cup lemon juice
- Zest of 1 lemon
- Optional: 2 tablespoons raspberry liqueur (like Chambord) for soaking
How Much Time Will You Need?
This delicious Fresh Raspberry Tiramisu takes about 20 minutes to prepare. After that, it needs to chill in the fridge for at least 4 hours, but overnight is even better. So, plan on some time to let those flavors mix and mingle!
Step-by-Step Instructions:
1. Prepare the Raspberry Compote:
In a medium bowl, mix the fresh raspberries with 1/4 cup of granulated sugar. Gently mash the raspberries with a fork to release their juices. Let the mixture sit for about 15 minutes to develop a lovely compote.
2. Make the Cream Layer:
In a separate bowl, whip the heavy cream using a hand mixer until you achieve soft peaks. Gradually add the remaining 1/4 cup of sugar and keep whipping until you get stiff peaks. Now, gently fold in the mascarpone cheese and vanilla extract until everything is well blended and creamy.
3. Prepare the Coffee Mixture:
In another bowl, combine the cooled brewed coffee, lemon juice, lemon zest, and, if you’re using it, the raspberry liqueur. This will create a flavorful soaking mixture for the ladyfingers.
4. Assemble the Layers:
Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too long—just a quick dip! Lay the dipped ladyfingers in the bottom of a rectangular dish to form your first layer.
5. Add the First Layers of Cream and Raspberry:
Spread half of the mascarpone mixture over the first layer of ladyfingers. Then, add half of the raspberry compote on top, layering it nicely.
6. Repeat the Process:
Now, dip more ladyfingers and place them on top of the first layer. Spread the remaining mascarpone mixture over this new layer of ladyfingers and finish it off with the rest of the raspberry compote.
7. Chill and Let It Set:
Cover the tiramisu with plastic wrap or a lid and refrigerate it for at least 4 hours. For the best flavors, let it chill overnight. This is when the magic happens!
8. Serve and Enjoy:
Before serving, garnish your Fresh Raspberry Tiramisu with fresh raspberries on top and maybe some lemon slices if you like. Slice and serve this fabulous treat to your friends and family. Enjoy!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just remember to thaw them completely and drain any excess liquid before mixing with sugar. They might be a bit softer than fresh raspberries, but they’ll still work great in the tiramisu.
Is There a Substitute for Mascarpone Cheese?
If you don’t have mascarpone cheese, you can create a substitute by blending 2 parts cream cheese to 1 part heavy cream until smooth. This will mimic the texture and creaminess of mascarpone in your tiramisu.
How Long Can I Store Leftover Tiramisu?
Leftover tiramisu can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly to keep it fresh. For the best texture, try to consume it within the first day or two!
Can I Make This Recipe Non-Alcoholic?
Absolutely! Simply omit the raspberry liqueur from the soaking mixture. Alternatively, you could add a splash of extra lemon juice or a bit of raspberry juice for flavor without the alcohol.
