Raspberry Tiramisu
Raspberry Tiramisu is a fresh twist on the classic Italian dessert. It layers soft ladyfingers soaked in espresso with creamy mascarpone and sweet-tart raspberries that add a bright pop of…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Raspberry Tiramisu is a fresh twist on the classic Italian dessert. It layers soft ladyfingers soaked in espresso with creamy mascarpone and sweet-tart raspberries that add a bright pop of flavor. The contrast between the rich creaminess and the juicy berries makes this dessert truly special.
I love making Raspberry Tiramisu when I want something light but still satisfyingly sweet. The raspberries give it a lovely freshness that cuts through the richness, so it never feels too heavy. I usually let it chill overnight so the flavors get to know each other—patience definitely pays off here!
Serving this dessert straight from the fridge with a few extra fresh raspberries on top always brings smiles around the table. It’s a great choice for gatherings because it looks pretty but is really easy to put together. Plus, it’s a fun way to surprise people who think they’ve tried every type of tiramisu out there.
Key Ingredients & Substitutions
Raspberries: Fresh raspberries add bright tartness and color. If fresh ones aren’t available, frozen raspberries work well—just thaw and drain before using to avoid extra moisture.
Mascarpone Cheese: It gives tiramisu its creamy texture. You can substitute with cream cheese mixed with a bit of heavy cream, but the flavor will be slightly less rich.
Ladyfingers: These light cookies soak up coffee perfectly. If you can’t find ladyfingers, sponge cake slices can work, but they absorb liquid faster, so dip quickly.
Espresso/Coffee: Use strong brewed coffee or espresso for the dipping liquid. If you prefer no caffeine, use decaf or a coffee substitute like chicory coffee.
How Can I Make Smooth & Stable Mascarpone Cream Filling?
The mascarpone cream filling is the heart of tiramisu. The key is gently heating the egg yolks and sugar together using a double boiler. This method thickens the mixture safely without scrambling the eggs.
- Whisk constantly over simmering water until pale and thick (5-8 mins).
- Let cool slightly before adding mascarpone to keep the texture smooth.
- Whip heavy cream to stiff peaks separately, then fold it slowly into the mascarpone mixture.
- Folding gently prevents the cream from deflating, keeping the filling light and fluffy.
Patience here pays off and results in a rich, silky cream that holds layers beautifully without being too dense or runny.
Equipment You’ll Need
- 8×8 inch baking dish – Perfect size for layering your tiramisu evenly.
- Small saucepan – Use this to gently cook the raspberry sauce without burning.
- Heatproof bowl – For whisking egg yolks over simmering water safely.
- Whisk – Helps to thicken the egg mixture smoothly without lumps.
- Mixing bowls – You’ll need at least two to whip cream and mix mascarpone.
- Spatula – Great for folding whipped cream gently into mascarpone.
- Immersion blender or regular blender – To puree raspberries smoothly.
- Fine sieve (optional) – Strains raspberry seeds for a smoother sauce.
Flavor Variations & Add-Ins
- Swap raspberries with strawberries or mixed berries for a different fruity twist.
- Add a splash of raspberry liqueur or Amaretto in the coffee soak to boost flavor.
- Mix in a teaspoon of lemon zest to the mascarpone cream for a fresh citrus note.
- Use white chocolate shavings between layers for a richer, sweeter taste.
Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Sauce:
- 1 cup fresh raspberries, plus extra for garnish
- 1/3 cup granulated sugar, divided
- 1 tbsp lemon juice
For the Coffee Soak:
- 1 cup strong brewed espresso or coffee, cooled
- 2 tbsp coffee liqueur (optional)
For the Mascarpone Cream Filling:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese, room temperature
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
Other Ingredients:
- About 24 ladyfinger cookies (savoiardi)
- Powdered sugar, for dusting
How Much Time Will You Need?
This raspberry tiramisu takes about 20 minutes to prepare. Then, refrigerate it for at least 4 hours, preferably overnight, so the flavors can come together and the dessert sets nicely.
Step-by-Step Instructions:
1. Prepare the Raspberry Sauce:
In a small saucepan, mix the raspberries, 1/3 cup of sugar, and lemon juice. Cook this over medium heat, stirring every now and then, until the raspberries soften and the sauce thickens a bit—about 8 to 10 minutes. Take it off the heat and let it cool. Then, blend it until smooth with a blender or immersion blender. If you want, strain out the seeds. Set the sauce aside.
2. Make the Coffee Soak:
Combine the cooled espresso or coffee with the coffee liqueur in a shallow dish. This will be used to quickly dip the ladyfingers.
3. Make the Mascarpone Cream Filling:
Whisk the egg yolks and 3/4 cup sugar together in a heatproof bowl. Place the bowl over a pot with gently simmering water (a double boiler). Whisk constantly for 5 to 8 minutes, until the mixture thickens and looks pale. Remove from heat and let it cool slightly. Next, whisk in the mascarpone cheese until smooth.
4. Whip the Cream:
In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Then gently fold the whipped cream into the mascarpone mixture to keep it light and fluffy.
5. Assemble the Tiramisu:
Quickly dip each ladyfinger into the coffee mixture—you just want a quick soak, not to soak them too much. Arrange a layer of dipped ladyfingers at the bottom of an 8×8 inch dish.
Spread half of the mascarpone cream over the ladyfingers.
Spoon half of the raspberry sauce on top of the cream, swirling it gently without mixing it completely.
Repeat the process with the remaining ladyfingers, mascarpone cream, and raspberry sauce.
6. Chill and Serve:
Cover the tiramisu with plastic wrap and let it chill in the fridge for at least 4 hours, or overnight for best flavor and texture.
Before serving, garnish the top with fresh raspberries and sprinkle powdered sugar lightly over the dessert.
Enjoy your fresh, creamy, and fruity Raspberry Tiramisu!
Can I Use Frozen Raspberries for Raspberry Tiramisu?
Yes, frozen raspberries work well too! Just thaw them completely and drain any excess liquid before cooking to avoid making the sauce too watery.
Is It Safe to Use Raw Egg Yolks in the Mascarpone Cream?
This recipe uses a double boiler to gently cook the egg yolks with sugar, which helps reduce any risk. Make sure to whisk constantly and cook until thickened for safety and best texture.
How Long Can I Store Raspberry Tiramisu?
Store it covered in the refrigerator for up to 3 days. The flavors get better with time, but try to enjoy it within this window for the best texture and freshness.
Can I Make Raspberry Tiramisu Ahead of Time?
Absolutely! This dessert benefits from chilling overnight, allowing the flavors to meld and the ladyfingers to soften perfectly. Just assemble it a day before serving.