Description

Raspberry Tiramisu is a delightful, fruity twist on the classic Italian dessert. This version swaps the traditional coffee and cocoa flavors for the bright and tangy taste of fresh raspberries, creating a lighter, yet equally indulgent, treat. Layers of mascarpone cream, fresh raspberries, and ladyfingers soaked in raspberry syrup make this dessert irresistibly creamy and refreshing. Perfect for summer gatherings or special occasions, Raspberry Tiramisu is a sophisticated, yet easy-to-make dessert that everyone will love.

Ingredients

1 cup fresh raspberries (or frozen, thawed)

1/4 cup water

1/4 cup sugar

1 teaspoon lemon juice (optional)

1 1/2 cups mascarpone cheese

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 package ladyfingers (about 24)

1/2 cup fresh raspberries (for garnish)

Extra raspberry syrup (for drizzling)

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Instructions

Make the Raspberry Syrup: In a small saucepan, combine the raspberries, water, and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Strain the syrup through a fine mesh sieve to remove the seeds, pressing the mixture with the back of a spoon to extract all the juice. Stir in the lemon juice (optional) for added brightness, and let the raspberry syrup cool to room temperature.
Prepare the Mascarpone Cream: In a large mixing bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. The mixture should form soft peaks.
Assemble the Tiramisu: Lightly dip each ladyfinger into the cooled raspberry syrup for just a second or two, making sure not to soak them too much. Arrange a layer of soaked ladyfingers at the bottom of a 9×9-inch or similar-sized serving dish. Spread half of the mascarpone cream mixture over the ladyfingers, smoothing it into an even layer. Add a layer of fresh raspberries on top of the cream. Repeat the process by dipping the remaining ladyfingers in the raspberry syrup and layering them on top of the cream. Finish with the remaining mascarpone cream and smooth the top.
Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The longer it chills, the more the flavors will meld together.
Serve: Just before serving, garnish with fresh raspberries and a drizzle of raspberry syrup for an extra burst of flavor. Optionally, you can sprinkle some extra powdered sugar on top for a little sweetness and elegance.

Notes

Other Berries: Swap out the raspberries for other berries like strawberries, blueberries, or blackberries for a different berry-flavored tiramisu.

Alcoholic Version: For an adult twist, add a tablespoon of raspberry liqueur (like Chambord) or a splash of rum to the raspberry syrup for added depth of flavor.

Vegan Version: Use a plant-based mascarpone (made from nuts or coconut) and substitute the heavy cream with coconut cream for a vegan tiramisu. You can also use vegan ladyfingers or make your own.

Chocolate Version: Add a layer of grated chocolate or cocoa powder between the layers of mascarpone cream to incorporate a chocolatey element.

Prep Time: 20 minutes
Cook Time: 5-7 minutes (for the raspberry syrup)
Category: Dessert
Method: No-Bake
Cuisine: Italian Fusion

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 35g
Sodium: 90mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 5g
Cholesterol: 50mg