This Easy Fresh Raspberry Tiramisu is a fun twist on the classic dessert! With creamy mascarpone, fluffy ladyfingers, and tangy raspberries, it’s both sweet and refreshing.
You’ll love how simple it is to whip up this beautiful treat. Just layer the ingredients and let it chill—perfect for impressing guests or sweetening up your day!
Key Ingredients & Substitutions
Fresh Raspberries: They are the star of this dessert, providing a burst of flavor and beautiful color. If fresh raspberries aren’t available, you can use frozen raspberries. Just make sure to thaw and drain any excess liquid before using.
Mascarpone Cheese: This mascarpone creates a rich and creamy filling. If you’re looking for a lighter option, you could substitute it with ricotta cheese, but the texture will be a bit grainier. Mixing ricotta with a bit of cream can help soften it.
Heavy Cream: I love using heavy cream for its ability to whip up nicely. If you want to make it lighter, you can use whipping cream, but avoid using low-fat options as they won’t whip as well.
Ladyfingers: Classic choices, but if you need a gluten-free option, look for gluten-free ladyfingers or use gluten-free sponge cake cut into strips. Or, try using pound cake pieces instead!
How Do You Perfectly Assemble Layers in Tiramisu?
Assembling the layers is the heart of this dish! It’s essential to create a nice balance between the ladyfingers, mascarpone cream, and raspberry sauce.
- Start by dipping ladyfingers quickly in juice. Don’t let them soak too long; they should remain firm yet moist.
- Layer half of the dipped ladyfingers on the bottom of your dish. Ensure they are evenly spaced for a good base.
- Spread half of the mascarpone cream over the ladyfingers gently, making sure it’s even for the best texture.
- Then, add half of the raspberry sauce on top of the cream, spreading it out to cover completely.
- Repeat this layering process for a deliciously balanced tiramisu. Ensure the last layer is the raspberry sauce for a beautiful finish.
Enjoy creating this delightful dessert!
Easy Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Sauce:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
For the Mascarpone Cream:
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For Assembly:
- 24-28 ladyfinger cookies
- 1/2 cup raspberry juice or a mild fruit juice (optional for dipping ladyfingers)
- Lemon slices (for garnish)
How Much Time Will You Need?
Preparing this delicious dish takes about 20 minutes, plus an additional chill time of at least 4 hours (or overnight for best results). This means you can set it up ahead of time and let it do its thing in the fridge!
Step-by-Step Instructions:
1. Prepare Raspberry Sauce:
In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Turn the heat to medium and cook while stirring occasionally. You want the raspberries to break down and the mixture to get slightly thick (this should take about 5-7 minutes). Once it’s done, strain it through a fine mesh sieve into a bowl to remove the seeds, then let it cool completely.
2. Make Mascarpone Cream:
In a mixing bowl, use a whisk or mixer to beat the softened mascarpone cheese until it’s smooth and creamy. In another bowl, whip the heavy cream along with powdered sugar and vanilla extract until you get stiff peaks. Carefully fold the whipped cream into the mascarpone mixture until it’s all combined and has a smooth texture.
3. Assemble Tiramisu – First Layer:
Take each ladyfinger and quickly dip it into the raspberry juice or fruit juice, doing this just enough to moisten it without soaking it. Place half of the dipped ladyfingers in a single layer in your serving dish.
4. Layer Filling and Sauce:
Evenly spread half of the mascarpone cream mix over the ladyfingers, then spoon half of the cooled raspberry sauce on top, spreading it gently so it’s evenly distributed.
5. Repeat Layers:
Now, repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone cream, and finish with the last of the raspberry sauce topped over everything.
6. Chill:
Cover your tiramisu with plastic wrap or a lid and refrigerate it for at least 4 hours. For the best taste and texture, letting it sit overnight is ideal, as this allows all the flavors to blend beautifully.
7. Serve:
Before serving, garnish the top of your tiramisu with some fresh raspberries and a thin slice of lemon to make it extra special and visually appealing!
Enjoy your fresh and fruity Raspberry Tiramisu!
FAQ for Easy Fresh Raspberry Tiramisu
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! If using frozen raspberries, just be sure to thaw them and drain any excess liquid before cooking for the raspberry sauce. This will help achieve the right consistency and flavor.
How Do I Store Leftovers?
Store any leftover tiramisu in an airtight container in the refrigerator for up to 3 days. To maintain its freshness, it’s best to avoid freezing it, as that can change the texture of the mascarpone and ladyfingers.
What Can I Substitute for Ladyfingers?
If you don’t have ladyfingers, you can use gluten-free ladyfingers, sponge cake, or even ladyfinger-shaped cookies. Just ensure they are moist enough not to become overly dry in the final dish.
How Do I Make It Less Sweet?
If you prefer a less sweet version of this tiramisu, you can reduce the amount of sugar in the mascarpone filling by a tablespoon or two. Additionally, you can add a little more lemon juice to balance the sweetness with a refreshing tang.
