This Fresh Raspberry Tiramisu is a sweet and fruity twist on the classic dessert! It layers soft mascarpone cream with ladyfingers and fresh raspberries for a yummy treat.
I love how the tart raspberries mix with the sweet cream—it’s like a party in my mouth! Perfect for sharing with friends or enjoying all by myself, shh! 😉
Making it is so easy! Just whip your cream, layer it all up, and let it chill. Trust me, this dessert will impress everyone at your dinner table!
Key Ingredients & Substitutions
Fresh Raspberries: These are essential for a bright flavor. If fresh ones are not available, consider frozen raspberries. Just thaw and drain excess moisture before using. I always prefer the fresh ones for their juiciness!
Mascarpone Cheese: This creamy cheese gives the tiramisu its rich texture. If you’re in a pinch, you can use cream cheese mixed with a bit of heavy cream, but the flavor will be different. Personally, I think nothing beats the original!
Ladyfingers: Classic tiramisu uses these sponge-like cookies. If you’re looking for a gluten-free option, try using gluten-free ladyfingers or even savoiardi cookies. They work well too!
Powdered Sugar: This is great for sweetness without grittiness. If you run out, you can grind granulated sugar in a blender to make your own powdered sugar. It’s a handy trick I often use!
How Can I Make Fluffy Whipped Cream Without Overbeating?
Making whipped cream is a key step in this recipe, and it’s crucial to get it just right. To achieve fluffy peaks without overbeating, here’s what I recommend:
- Start with cold heavy cream – place it in the fridge ahead of time.
- Use a chilled bowl and beaters to help the cream whip faster.
- Begin beating on medium speed and keep an eye on it. As soon as you see soft peaks forming, you’re almost there!
- Stop mixing once it holds peaks strongly but is not grainy. This will give your tiramisu a light texture.
With these tips, you’ll have deliciously creamy whipped cream for your tiramisu! Enjoy the process and the tasty results.
How to Make Fresh Raspberry Tiramisu
Ingredients You’ll Need:
For the Raspberry Mixture:
- 1 cup fresh raspberries
- 1 cup raspberry puree (made from blended raspberries)
- 1/2 cup granulated sugar (for the raspberry mixture)
For the Cream Mixture:
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For the Assembly:
- 1 cup strong brewed coffee, cooled to room temperature
- 24 ladyfingers
- Zest of 1 lemon
- Lemon slices (for garnish)
- Additional raspberries (for garnish)
How Much Time Will You Need?
This delightful tiramisu requires about 20 minutes of active preparation time, plus at least 4 hours to chill in the refrigerator. If you have time, making it the night before is a great option to allow the flavors to blend beautifully!
Step-by-Step Instructions:
1. Prepare the Raspberry Mixture:
Start by combining the fresh raspberries and granulated sugar in a small saucepan. Set the heat to medium and cook for about 5 minutes, stirring occasionally, until the raspberries break down and the sugar melts. Once done, strain the mixture using a fine mesh sieve to remove the seeds. Stir in the raspberry puree, then let it cool while you prepare the rest.
2. Make the Whipped Cream:
In a large mixing bowl, take the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat everything together until soft peaks start to form. Be cautious not to overmix; the cream should be light and fluffy!
3. Combine with Mascarpone:
Now grab another bowl, and whisk the mascarpone cheese until it’s nice and smooth. Gently fold the whipped cream into the mascarpone, mixing until the two are completely combined. This will create your luscious cream layer!
4. Dip the Ladyfingers:
Pour your cooled coffee into a shallow dish. Quickly dip each ladyfinger into the coffee for just a moment; they should soak up some coffee but not become overly soggy. You want them soft but still holding their shape!
5. Layer the Tiramisu:
In a square or rectangular dish, start by laying down a layer of the dipped ladyfingers. Next, spread half of your creamy mascarpone mixture over them. Drizzle half of the raspberry mixture on top. Repeat this process with another layer of ladyfingers, the remaining mascarpone, and finally, the rest of the raspberry mixture.
6. Chill the Tiramisu:
Cover the dish tightly with plastic wrap and pop it into the refrigerator. Let it chill for at least 4 hours, although leaving it overnight will help the flavors develop even more beautifully!
7. Serve and Enjoy:
When you’re ready to serve, sprinkle some fresh lemon zest over the top, decorate with lemon slices and extra raspberries. Cut the tiramisu into squares and enjoy every delectable bite of your fresh raspberry tiramisu!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and drain any excess liquid to avoid watery tiramisu. They may not retain the exact texture as fresh raspberries, but they will still taste delicious in your dessert!
How Can I Make This Recipe Gluten-Free?
To make this tiramisu gluten-free, simply substitute the ladyfingers with gluten-free alternatives or use homemade gluten-free sponge cake. You can find recipes online or at your local health food store!
Can I Prepare This Tiramisu in Advance?
Absolutely! Tiramisu can be made up to 2 days in advance, as it tastes even better when the flavors have had more time to meld. Just make sure to store it covered in the refrigerator until serving.
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep it fresh, avoid exposing it to air, which can dry it out.
