This Fresh Raspberry Tiramisu is a fun twist on the classic! Layers of creamy mascarpone and sweet, tart raspberries make it a delightful treat. Plus, it’s no-bake, so you won’t heat up the kitchen!
I love how the raspberries add a burst of flavor that brightens up each bite. What’s not to love about a dessert that’s easy to make and looks fancy? Perfect for impressing friends! 🍰
Key Ingredients & Substitutions
Fresh Raspberries: Raspberries add a tart flavor and bright color. You can substitute with strawberries or blueberries if raspberries aren’t available, but adjust the sugar as needed for sweetness.
Heavy Cream: This is key for a rich, creamy texture. If you want a lighter option, try using whipped coconut cream or a low-fat cream. I’ve tried both, and they still create a nice result!
Mascarpone Cheese: This cheese gives tiramisu its traditional creaminess. If you can’t find it, a mix of cream cheese and heavy cream can work in a pinch, but the flavor will be different.
Ladyfinger Cookies: These are essential for the classic tiramisu texture. In a hurry? Use sponge cake cut into strips as an alternative, though they won’t soak up coffee quite the same way.
Coffee Liqueur: This adds depth to the coffee flavor. If you don’t want to use alcohol, simply leave it out or replace it with an extra splash of brewed coffee.
How Do I Achieve the Perfect Cream Mixture?
Making the cream mixture is vital for fluffy tiramisu. You need soft peaks to fold in nicely with the other components. Here’s how to do it:
- Use chilled equipment: Your mixing bowl and whisk should be cold. It helps the cream whip faster.
- Start on low speed: Gradually increase to medium speed as it thickens. Be careful not to overwhip; soft peaks should just hold their shape.
- Mix slowly: Gently fold the mascarpone with the whipped cream to maintain fluffiness for a light texture.
By following these tips, you’ll have a creamy, delicious layer in your tiramisu that everyone will love!
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Layer:
- 1 cup fresh raspberries
- 1/2 cup raspberry jam
For the Cream Mixture:
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Assembly:
- 1 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur (optional)
- 24 ladyfinger cookies (savoiardi)
- Zest of 1 lemon
- Lemon slices, for garnish
How Much Time Will You Need?
This Fresh Raspberry Tiramisu takes about 20 minutes of preparation time, plus at least 4 hours chilling time (overnight is best). So, you can whip it up in a flash and let the fridge do the rest while you relax.
Step-by-Step Instructions:
1. Prepare the Raspberry Layer:
Start by placing a saucepan over medium heat. Add the fresh raspberries and raspberry jam. Stir this mixture until it starts to bubble and the raspberries break down a bit, which should take a few minutes. Once it’s warmed through, remove it from the heat and let it cool down.
2. Make the Cream Mixture:
In a large mixing bowl, combine the heavy cream, mascarpone cheese, powdered sugar, and vanilla extract. Using a whisk or an electric mixer, mix these ingredients until soft peaks form and the mixture is nice and smooth. This will be your creamy layer!
3. Combine Coffee Mixture:
Take a shallow dish and pour in the cooled brewed coffee. If you’re using coffee liqueur, add it now as well. Give it a gentle stir to combine.
4. Assemble the Tiramisu:
Now the fun part! Dip each ladyfinger into the coffee mixture quickly, making sure they are soaked but not soggy—just a quick dip! Arrange a single layer of these dipped ladyfingers at the bottom of a rectangular dish. Then, spread half of the raspberry mixture on top. Next, add half of the cream mixture over the raspberry layer. Repeat this process with another layer of dipped ladyfingers, the rest of the raspberry mixture, and finally, the remaining cream mixture on top.
5. Chill:
Cover the dish with plastic wrap and place it in the fridge. Let it chill for at least 4 hours, but if you can wait overnight, those flavors will blend even better! Patience is key here.
6. Serve:
When you’re ready to enjoy your dessert, take the tiramisu out of the refrigerator. Before serving, sprinkle some lemon zest over the top and add fresh raspberries and lemon slices for a lovely garnish. Cut into squares and dive into your delicious Fresh Raspberry Tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries can be used! Just make sure to thaw them completely and drain excess liquid before mixing with the raspberry jam. This helps to maintain the desired consistency of the raspberry layer.
Can I Substitute the Heavy Cream?
If you need a lighter option, you can substitute heavy cream with whipped coconut cream. Just chill a can of coconut milk overnight, scoop out the solid part, and whip until fluffy. While it will change the flavor slightly, it will create a similar texture!
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within the first couple of days, as the ladyfingers can become too soft over time.
Can I Make This Tiramisu Ahead of Time?
Absolutely! This dessert is perfect for making a day in advance, as it allows the flavors to meld beautifully. Just be sure to keep it stored in the refrigerator until you’re ready to serve.
