Description
This elegant Raspberry Tiramisu is a refreshing twist on the classic Italian dessert, featuring layers of raspberry-soaked ladyfingers and a creamy mascarpone filling infused with fresh raspberry juice. Topped with a luscious raspberry sauce and fresh berries, it’s a no-bake delight perfect for summer gatherings.
Ingredients
Raspberry Juice
- 3 ¾ cups (450g) raspberries (fresh or frozen, see notes)
- ⅓ cup (80ml) water (use 2-3 tablespoons if using frozen raspberries)
- ¾ cup (150g) granulated sugar (or ⅔ cup for less sweetness)
- 3 tablespoons lemon juice
Filling
- 1 ½ cups (360ml) heavy cream or double cream, cold
- 16 oz (450g) mascarpone cheese, cold
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 260 g ladyfingers (enough to fill the dish)
Topping
- 2 ½ cups (300g) frozen raspberries
- 2 tablespoons water
- 1 tablespoon + 2 teaspoons cornstarch (mixed with 1 tablespoon water)
- 1 teaspoon lemon juice
- 1 teaspoon sugar (adjust to taste)
- 2 teaspoons unsalted butter
- Fresh raspberries for garnish
- Fresh mint leaves for garnish
Instructions
- Prepare Raspberry Juice: Rinse the raspberries thoroughly. In a small saucepan, combine raspberries and water, cooking over low to medium heat for 3-5 minutes until softened. Gently mash the berries with a fork. Strain the mixture through a fine sieve into a bowl, pressing firmly to extract all juice and discard the pulp. Stir in sugar and lemon juice, return to heat, bring to boil, then simmer 2-3 minutes until slightly thickened. Set aside to cool completely.
- Make the Filling: In a medium bowl, whisk the cold heavy cream for 3-5 minutes until stiff peaks form; set aside. In another bowl, whisk together the cold mascarpone, sugar, and vanilla extract for about a minute until smooth but not overmixed. Fold one third of whipped cream into mascarpone mixture gently, then fold in remaining whipped cream until uniform. Once raspberry juice is cooled, fold in ¼ cup juice gently, then ½ cup more until fully incorporated. Set mixture aside.
- Assemble the Tiramisu: Pour remaining raspberry juice into a shallow dish. Dip each ladyfinger for 2-3 seconds per side, then arrange a single layer in a serving dish. Spread half of the mascarpone filling evenly over ladyfingers. Layer dipped ladyfingers again, then top with remaining filling, smoothing the top. Cover and refrigerate for at least 6 hours or preferably overnight.
- Prepare Topping Sauce: For the raspberry sauce, combine frozen raspberries and water in a saucepan, cooking over low-medium heat for 3-5 minutes. Allow to cool then blend until smooth. Return blended mixture to saucepan, add sugar, lemon juice, and cornstarch mixture. Bring to boil, then simmer 2-3 minutes until thickened. Stir in butter for glossiness. Strain sauce through fine sieve to remove seeds and lumps. Cool completely.
- Finish and Serve: Once sauce is cooled, pour it evenly over the chilled tiramisu. Garnish with fresh raspberries and mint leaves. Serve chilled for a refreshing, no-bake summer dessert.
Notes
- Raspberries: When using frozen raspberries for juice, reduce water to 2-3 tablespoons due to higher water content.
- Raspberry Juice: Ensure juice is completely cooled before adding to mascarpone to prevent splitting and maintain texture.
- Swap: For a traditional twist, dip ladyfingers in cooled espresso or strong coffee instead of raspberry juice, using about 1½ cups brewed coffee.
- Topping: Cool the raspberry topping fully before adding to tiramisu to maintain a smooth, glossy finish without melting the filling.
- Add-Ins: Add 1 shot of Amaretto or Limoncello to the raspberry juice for a boozy variation in the ladyfinger soak.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
