Fresh Raspberry Tiramisu

Why Make This Recipe

Fresh Raspberry Tiramisu offers a delightful twist on the classic Italian dessert. The combination of sweet raspberries, creamy mascarpone, and crispy ladyfingers creates a light yet indulgent treat. It’s perfect for gatherings, special occasions, or simply to enjoy at home. With its vibrant color and refreshing taste, this dessert is sure to impress anyone who tastes it.

How to Make Fresh Raspberry Tiramisu

Ingredients

• 2 cups Frozen Raspberries (thawed)
• 1 cup Granulated Sugar (or coconut sugar)
• 2 tablespoons Lemon Juice (fresh)
• 1 cup Mascarpone Cheese (do not substitute)
• 1/2 cup Powdered Sugar (confectioners’ sugar)
• 1 cup Heavy Cream (cold)
• 24 pieces Ladyfinger Cookies (or sponge cake)
• 1/2 cup Raspberry Syrup (for dipping)
• 1 cup Fresh Raspberries (for decoration)

Directions

1. Prepare Raspberry Jam: In a saucepan, combine the thawed raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens. Let it cool.

2. Make Raspberry Syrup: Strain the raspberry jam to remove the seeds. You can use the jam for a topping or filling in the tiramisu.

3. Make Mascarpone Filling: In a large bowl, beat the mascarpone cheese and powdered sugar until smooth. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.

4. Assemble Tiramisu: Dip ladyfinger cookies briefly in raspberry syrup. Layer half the soaked cookies in a dish. Spread half of the mascarpone filling on top. Add a layer of raspberry jam, then repeat the layers.

5. Chill and Serve: Cover the dish and refrigerate for at least 4 hours, or overnight for best results. Before serving, decorate with fresh raspberries.

How to Serve Fresh Raspberry Tiramisu

Serve Fresh Raspberry Tiramisu chilled. Cut into squares and place on dessert plates. You can add extra fresh raspberries or a drizzle of raspberry syrup on top for decoration.

How to Store Fresh Raspberry Tiramisu

Store any leftover Tiramisu in the refrigerator. Keep it covered with plastic wrap or a lid to maintain freshness. It’s best enjoyed within 2-3 days.

Tips to Make Fresh Raspberry Tiramisu

1. Use fresh lemons for the juice to enhance the flavor.
2. Do not dip ladyfingers for too long in the raspberry syrup; a quick dip is best to keep them from getting soggy.
3. Feel free to adjust the sweetness by adding more or less sugar based on your taste.

Variation

For a different flavor, you can replace raspberries with strawberries or blueberries. The method remains the same, and it will still be delicious!

FAQs

1. Can I use fresh raspberries instead of frozen ones?
Yes, you can use fresh raspberries. Just crush them slightly to make the jam.

2. Can I make this dessert ahead of time?
Absolutely! This dessert tastes better when chilled, and preparing it a day in advance allows the flavors to meld perfectly.

3. Is it necessary to use mascarpone cheese?
Yes, mascarpone cheese is essential for the creamy texture and taste of Tiramisu. Substituting it may alter the dessert’s signature flavor.

Fresh Raspberry Tiramisu

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A delightful twist on the classic Italian dessert featuring sweet raspberries, creamy mascarpone, and crispy ladyfingers.

• Total Time: 240 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups Frozen Raspberries (thawed)
• 1 cup Granulated Sugar (or coconut sugar)
• 2 tablespoons Lemon Juice (fresh)
• 1 cup Mascarpone Cheese (do not substitute)
• 1/2 cup Powdered Sugar (confectioners’ sugar)
• 1 cup Heavy Cream (cold)
• 24 pieces Ladyfinger Cookies (or sponge cake)
• 1/2 cup Raspberry Syrup (for dipping)
• 1 cup Fresh Raspberries (for decoration)

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Instructions

1. Prepare Raspberry Jam: In a saucepan, combine the thawed raspberries, granulated sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens. Let it cool.
2. Make Raspberry Syrup: Strain the raspberry jam to remove the seeds. Use the jam for a topping or filling in the tiramisu.
3. Make Mascarpone Filling: In a large bowl, beat the mascarpone cheese and powdered sugar until smooth. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
4. Assemble Tiramisu: Dip ladyfinger cookies briefly in raspberry syrup. Layer half the soaked cookies in a dish. Spread half of the mascarpone filling on top. Add a layer of raspberry jam, then repeat the layers.
5. Chill and Serve: Cover the dish and refrigerate for at least 240 minutes, or overnight for best results. Before serving, decorate with fresh raspberries.

Notes

Serve chilled, cut into squares. Add extra raspberries or raspberry syrup for decoration. Store leftovers in the fridge for 2-3 days.

• Author: nevaeh-hall
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Chilling
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 20g
• Sodium: 50mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 30mg