Fresh Raspberry Tiramisu Delight (Printable Version)
A light and fruity Italian dessert with creamy mascarpone, raspberries, and coffee-soaked ladyfingers.
# What You’ll Need:
→ Cream Layer
01 - 8 oz mascarpone cheese
02 - 3/4 cup heavy cream, cold
03 - 2/3 cup powdered sugar
04 - 1 tsp vanilla extract
→ Raspberry Layer
05 - 10 oz fresh raspberries
06 - 2 tbsp granulated sugar
07 - 1 tbsp lemon juice
→ Ladyfingers & Soaking
08 - 5 oz ladyfingers (savoiardi)
09 - 1/3 cup strong brewed coffee, cooled
10 - 2 tbsp raspberry liqueur (optional)
→ Garnish
11 - 2 oz fresh raspberries
12 - 1 tbsp powdered sugar
13 - Fresh mint leaves (optional)
# Directions:
01 - In a medium bowl, gently mash 10 oz raspberries with 2 tbsp granulated sugar and 1 tbsp lemon juice. Set aside for 10 minutes to release juices and soften.
02 - In a large bowl, beat cold heavy cream with electric mixer until soft peaks form. Add mascarpone, powdered sugar, and vanilla extract. Fold gently until completely smooth and creamy.
03 - Combine cooled coffee and raspberry liqueur in a shallow dish for dipping ladyfingers.
04 - Quickly dip each ladyfinger into coffee mixture (1-2 seconds per side). Arrange in single layer in 8x8 inch dish.
05 - Spread half of macerated raspberries evenly over ladyfingers.
06 - Spread half of mascarpone mixture over raspberry layer using offset spatula.
07 - Repeat with remaining dipped ladyfingers, followed by remaining raspberries, then final layer of mascarpone cream. Smooth top evenly.
08 - Cover tightly with plastic wrap. Refrigerate minimum 4 hours or overnight for best texture and flavor development.
09 - Before serving, top with fresh raspberries, dust with powdered sugar, and add mint leaves if desired. Cut into squares and serve cold.
# Top Tips:
01 -
- The tart brightness of fresh raspberries cuts through the rich mascarpone cream perfectly
- It comes together in just 25 minutes but tastes like you spent all day in the kitchen
- Everyone assumes it's complicated, but you'll know it's secretly effortless
02 -
- The first time I made this, I soaked the ladyfingers too long and ended up with a soggy mess, so now I count to three on each side
- Room temperature mascarpone blends smoothly, while cold mascarpone leaves tiny stubborn lumps in the cream
03 -
- If your ladyfingers are especially soft to begin with, skip the coffee dip entirely and just brush them lightly with the mixture
- When folding the mascarpone into the whipped cream, use a spatula and fold gently to maintain all that lovely air you whipped into the cream