This raspberry tiramisu is a fresh, fruity twist on the classic Italian dessert. Soft ladyfingers are dipped in raspberry liqueur or syrup, then layered with a luscious mascarpone cream and a tangy, jewel-toned raspberry sauce. The flavors are bright and creamy at the same time, making it perfect for spring and summer gatherings, holidays, or any time you want a show-stopping no-bake dessert. After a good chill in the fridge, the layers meld together into slices that look beautiful and taste even better.
Ingredients
For the Raspberry Sauce:
- 2 cups fresh raspberries
- 1/4 cup white sugar
- 1 tablespoon lemon juice
For the Mascarpone Filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese, room temperature
For the Assembly:
- 1 package of ladyfingers (savoiardi biscuits)
- 1/2 cup raspberry liqueur or raspberry syrup
- Fresh raspberries for garnish
- Powdered sugar for dusting
Directions
- In a saucepan over medium heat, combine 2 cups raspberries, white sugar, and lemon juice; cook until the berries break down and the sauce thickens, about 10 minutes, then strain to remove seeds and set aside to cool.
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Gently fold in the mascarpone cheese until the mixture is smooth and creamy; set aside.
- Briefly dip half of the ladyfingers in the raspberry liqueur or syrup and lay them in a single layer in a rectangular serving dish.
- Spread half of the mascarpone filling over the soaked ladyfingers, then drizzle with half of the raspberry sauce.
- Repeat with the remaining ladyfingers, mascarpone filling, and raspberry sauce, creating a second layer.
- Garnish the top with fresh raspberries and a dusting of powdered sugar.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the ladyfingers to soften, then cut into squares and serve chilled.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 40 minutes
Kcal: 420 kcal | Servings: 8
Tips
For a thicker raspberry layer and a bit more tang, you can cook the sauce a few extra minutes to reduce it slightly, or add a couple more tablespoons of raspberries before simmering.
To serve clean slices, chill the tiramisu overnight so it firms up nicely, then store any leftovers tightly covered in the refrigerator for up to 3 days; it actually tastes even better the next day as the flavors continue to develop.
