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Raspberry Tiramisu Recipe

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4 from 10 reviews

  • Author: Leila
  • Total Time: 6 hours 30 minutes (including chilling time)
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Raspberry Tiramisu is a delightful twist on the classic Italian dessert, featuring layers of mascarpone whipped cream, raspberry preserves, and syrup-soaked ladyfinger cookies. Infused with fresh raspberries and a touch of lemon zest, it offers a refreshing fruitiness balanced by creamy, fluffy textures. Perfect for a summer gathering or special occasion, this no-bake dessert requires minimal preparation time and is best served chilled.

Ingredients

Syrup and Berry Mixture

  • ½ cup sugar, divided
  • ½ cup water
  • 2 cups raspberries
  • 1 teaspoon lemon zest

Mascarpone Whipped Cream

  • 8 ounces mascarpone cheese, at room temperature
  • 1 cup heavy whipping cream
  • ¼ cup sugar (remaining from the ½ cup divided)

Other Ingredients

  • ¾ cup raspberry preserves
  • 20 ladyfinger cookies (soft or hard)
  • Confectioner’s sugar, for decorating
  • Fresh raspberries, for decorating

Instructions

  1. Prepare the Pan: Line an 8x4-inch loaf pan with plastic wrap in two directions, letting the wrap extend over all sides to allow easy removal later. Set aside.
  2. Make Raspberry Syrup: In a medium saucepan over medium heat, combine ¼ cup sugar, water, and 2 cups raspberries. Stir regularly until the sugar dissolves completely, then immediately remove from heat. Gently press the raspberries to release juices, stir in lemon zest, and set aside to cool.
  3. Whip Mascarpone Cream: In a medium bowl, beat the mascarpone cheese gently with a hand mixer until smooth. Slowly add the heavy whipping cream and the remaining ¼ cup sugar, continuing to beat on medium speed until the mixture thickens into a fluffy consistency. Set aside.
  4. Prepare Berry Preserve Mixture: Strain the raspberry syrup mixture, reserving syrup and berries separately. Stir 2 tablespoons of the syrup into the raspberry preserves, then fold in the reserved raspberries to combine.
  5. Assemble Layers: Quickly dunk each ladyfinger into the raspberry syrup, saturating both sides, and arrange a single layer in the bottom of the lined pan. Spoon a heaping cup of the mascarpone whipped cream over the ladyfingers and spread smoothly. Spread half of the berry preserve mixture over the cream layer. Repeat the layering with soaked ladyfingers, whipped cream, and the remaining berry preserve mixture. Finish with a final layer of ladyfingers and the remaining whipped cream. Smooth the top.
  6. Chill and Serve: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 6 hours or overnight to set. To serve, invert the tiramisu onto a plate, remove the plastic wrap, and garnish with fresh raspberries and a dusting of confectioner’s sugar as desired.

Notes

  • Ladyfingers can be soft or hard; both work well for soaking in the syrup.
  • Make sure the mascarpone is at room temperature before whipping for easier mixing.
  • Feel free to substitute raspberry preserves with other berry preserves for variation.
  • Allowing the tiramisu to chill overnight enhances the flavors and texture.
  • Use fresh raspberries for garnish to add a vibrant, fresh finish.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipesbyleila.com/raspberry-tiramisu-recipe/