Description

This Fresh Raspberry Tiramisu is a delightful, no-bake dessert that combines layers of soft ladyfingers, creamy mascarpone filling, and fresh raspberries. A fruity twist on the classic Italian dessert, this version is light, tangy, and bursting with fresh berry flavor. Perfect for special occasions, brunch, or a simple indulgent treat!

Ingredients

Scale

For the Raspberry Sauce:

2 cups fresh raspberries
¼ cup granulated sugar
1 tablespoon lemon juice
½ cup water

For the Mascarpone Cream:

8 oz mascarpone cheese (room temperature)
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

For Assembling the Tiramisu:

- 20–24 ladyfingers
- ½ cup raspberry liqueur (or orange juice for a non-alcoholic version)
- 1 cup fresh raspberries (for layering)
- 2 tablespoons white chocolate shavings (optional)

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Instructions

- Prepare the Raspberry Sauce:
  - In a saucepan, combine raspberries, sugar, lemon juice, and water over medium heat.
  - Stir and cook for 5-7 minutes until the raspberries break down.
  - Strain through a fine mesh sieve to remove the seeds. Let cool completely.
- Make the Mascarpone Cream:
  - In a bowl, beat mascarpone cheese, powdered sugar, and vanilla extract until smooth.
  - In a separate bowl, whip the heavy cream until stiff peaks form.
  - Gently fold the whipped cream into the mascarpone mixture.
- Assemble the Tiramisu:
  - Quickly dip ladyfingers into the raspberry sauce and layer them in a dish.
  - Spread half of the mascarpone cream over the ladyfingers.
  - Add a layer of fresh raspberries for texture.
  - Repeat with another layer of ladyfingers, mascarpone cream, and raspberries.
- Chill & Serve:
  - Cover and refrigerate for at least 4 hours, preferably overnight.
  - Before serving, garnish with white chocolate shavings and extra raspberries.

Notes

Use Fresh Raspberries: They provide the best natural sweetness.
Don’t Over-Soak the Ladyfingers: Too much liquid makes them soggy.
Chill for Best Texture: Letting it sit overnight enhances the flavors.
Substitutions: Use Greek yogurt instead of mascarpone for a lighter version.
Storage: Keep in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: No Bake
Cuisine: Italian-Inspired