Original Post: https://www.sweetandsavorybyshinee.com/raspberry-tiramisu/
Raspberry Tiramisu
Servings: 12 servings
Calories: 463kcal
This raspberry tiramisu is one of my go-to no-bake desserts. And it tastes even better the next day! Fresh raspberries bring a bright, sweet-tart flavor that pairs beautifully with creamy mascarpone. Made with just 10 ingredients, it’s easy enough for anyone to whip up, yet impressive enough for any gathering.
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Ingredients
For raspberry syrup:
- 2 cups (250 g) raspberries fresh or frozen
- ½ cup (100 g) granulated sugar
- 2 cups (480 ml) water
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) Chambord raspberry liqueur optional Note 1
For raspberry compote:
- Reserved raspberry pulp from raspberry syrup
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon coarse kosher salt
- 1 tablespoon (8 g) cornstarch
For mascarpone cream:
- 1 ½ cups (360 ml) heavy whipping cream
- 16 ounces (475 g) mascarpone cheese cold, but slightly softened Note 2
- ¼ cup (50 g) granulated sugar
- 2 teaspoons vanilla extract
For assembly:
- 30-32 (250 g) ladyfingers Note 3
- 2 cups (250 g) fresh strawberries
Optional garnishes:
- Freeze-dried raspberry powder, shaved white chocolate, fresh mint leaves
Instructions
To make the raspberry syrup:
- In a medium saucepan, combine raspberries, granulated sugar, water, and lemon juice.
- Bring the mixture to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the raspberries break down and the liquid turns deep red.
- Strain the mixture through a fine-mesh sieve. Reserve the strained pulp.
- Stir in Chambord into the syrup, if using.
- Transfer the raspberry syrup to a shallow bowl and cool completely.
To make raspberry compote:
- Return the strained pulp to the saucepan and add the granulated sugar and salt.
- Whisk the cornstarch with 1 tablespoon of cold water and add it to the raspberry pulp mixture.
- Simmer over medium-low heat for 3–5 minutes until slightly thickened. Remove from heat and cool to room temperature.
To make mascarpone cream:
- Whip the heavy whipping cream and ¼ cup of granulated sugar until medium peaks form.
- In a separate bowl, whisk the mascarpone and vanilla until smooth and creamy.
- Fold the whipped cream into the mascarpone in two batches, being gentle to maintain volume.
To assemble:
- Briefly dip each ladyfinger into the cooled raspberry syrup, turning it quickly so it absorbs flavor without becoming soggy.
- Arrange a full layer of dipped ladyfingers in the bottom of an 8×8-inch glass dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Spoon small pockets of raspberry compote over the cream and scatter a handful of fresh raspberries over top.
- Repeat with another layer of dipped ladyfingers, then finish with the remaining mascarpone cream, smoothing the top.
- Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set.
- Before serving, arrange fresh raspberries on top. Garnish with shaved white chocolate, a dusting of freeze-dried raspberry powder, or powdered sugar.
- Slice cleanly with a warm knife and serve chilled.
Notes
Note 1: Chambord raspberry liqueur adds depth and a luxurious raspberry note. It should complement the dessert rather than overpower it, so a light hand works best. You can substitute another berry liqueur, a splash of rum, or skip it altogether.
Note 2: Let the mascarpone soften slightly, but use it while it's still cold to prevent curdling. Also, overmixing mascarpone cheese can cause it to curdle.
Note 3: Crisp, savoiardi-style ladyfingers work best because they hold their shape well. Sponge cake or pound cake can be used as alternatives, though they create a softer texture.
Storing Tips:
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- I don't recommend freezing the raspberry tiramisu since it can become watery in texture once thawed.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
- I don't recommend freezing the raspberry tiramisu since it can become watery in texture once thawed.
Nutrition
Servings: 1 serving
Calories: 463kcal
Carbohydrates: 40g
Protein: 7g
Fat: 31g
Sugar: 20g
Sodium: 121mg
