This Easy Fresh Raspberry Tiramisu is a light and fruity twist on the classic dessert. With layers of creamy mascarpone, coffee-soaked ladyfingers, and juicy raspberries, it’s simply scrumptious!
Whipping up this treat is as fun as eating it! I love making it ahead of time and letting it chill; it just tastes better that way. Plus, who can resist those fresh raspberries? 🍇
Key Ingredients & Substitutions
Fresh Raspberries: They are the star of this dessert, adding a vibrant color and tartness. If fresh raspberries are out of season, frozen ones work too! Just thaw and drain before using.
Mascarpone Cheese: This cheese gives the dessert its creamy texture. If you can’t find mascarpone, cream cheese mixed with a little heavy cream can be a good substitute.
Ladyfinger Cookies: These make up the layers of the tiramisu. If you want a gluten-free option, look for gluten-free ladyfingers or use savoiardi cookies.
Coffee: Strong brewed coffee is essential for soaking the ladyfingers. You can substitute with espresso or even decaf if you prefer.
How Do You Create a Creamy and Light Mascarpone Mixture?
Getting the perfect mascarpone mixture is key to a wonderful tiramisu. When mixing the mascarpone and whipped cream, it’s important to be gentle to keep the mixture light and airy. Here’s how to do it:
- First, beat the mascarpone until smooth. Don’t overmix, as it can become grainy.
- In another bowl, whip the heavy cream with powdered sugar until you get stiff peaks. This adds volume and a light texture.
- Gently fold the whipped cream into the mascarpone using a spatula. Start with a small amount of whipped cream to loosen the mascarpone, then fold in the rest carefully.
This will help ensure a creamy texture that’s rich but not heavy!
Easy Fresh Raspberry Tiramisu Dessert
Ingredients
- 1 cup fresh raspberries, plus extra for garnish
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup strong brewed coffee, cooled
- 24 ladyfinger cookies
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Lemon slices, for garnish
Time Needed
This delightful dessert will take you about 20 minutes of active preparation time. You’ll then need to refrigerate it for at least 4 hours or overnight, which allows all the flavors to blend beautifully. So, a total of about 4 hours and 20 minutes including chilling time!
Instructions
1. Make the Raspberry Sauce
In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Stir occasionally until the raspberries break down and form a thick sauce, which should take about 5-7 minutes. Once it’s done, remove the pan from heat and let the sauce cool. If you prefer a smoother sauce, you can strain out the seeds, but leaving them in adds a nice texture!
2. Prepare the Coffee
Brew a strong cup of coffee and let it cool to room temperature. You want it cool enough so the ladyfingers won’t get too soggy when you dip them.
3. Combine the Mascarpone
In a mixing bowl, beat the mascarpone cheese until it’s nice and smooth. This is important to get a creamy texture for your tiramisu!
4. Whip the Cream
In another bowl, whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form. It should be fluffy—think cloud-like! Be careful not to overbeat it, though.
5. Fold Together
Gently fold the whipped cream into the mascarpone mixture. Use a spatula to combine them until it’s all creamy and smooth. This step is key to keeping your mixture airy!
6. Dip the Ladyfingers
Quickly dip each ladyfinger into the cooled coffee. Don’t soak them for too long; just a quick dip is enough to give them flavor without making them soggy.
7. Layering the Tiramisu
Arrange half of the soaked ladyfingers in a single layer in a serving dish or a 9×9 inch square pan. Spread half of the mascarpone cream mixture evenly over the ladyfingers, and then spoon half of the raspberry sauce on top. Repeat this process for another layer with the remaining ingredients: ladyfingers, mascarpone cream, and raspberry sauce.
8. Chill and Serve
Cover the tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, but it’s even better if you let it chill overnight. This allows all those delicious flavors to meld together. Before serving, garnish each portion with fresh raspberries and a lemon slice for a lovely touch!
Enjoy this refreshing raspberry twist on classic tiramisu, perfect for spring and summer gatherings!
FAQ for Easy Fresh Raspberry Tiramisu
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries if fresh ones aren’t available! Just thaw and drain them before use, and they will work beautifully in the sauce.
Can I Make This Tiramisu Gluten-Free?
Absolutely! Look for gluten-free ladyfingers or use gluten-free sponge cake as a substitute. Just make sure to check the packaging to confirm they are gluten-free.
How Long Can I Store Leftover Tiramisu?
This dessert can be stored in the refrigerator for up to 3 days. Just keep it covered to maintain freshness, but it’s best enjoyed within the first couple of days for optimal taste and texture!
Can I Make This Dessert Dairy-Free?
To make the tiramisu dairy-free, substitute mascarpone with a dairy-free cream cheese and use coconut cream in place of heavy cream. Just make sure your ladyfingers are also dairy-free!
