Raspberry Tiramisu
Celebrate the summer with this show-stopping Raspberry Tiramisu, made with luscious layers of raspberry-infused mascarpone, raspberry-soaked ladyfingers, and a silky, smooth raspberry topping, finished with fresh raspberries for the perfect garnish. Perfect for summer gatherings and special occasions.
Servings: 10 people
Calories: 459kcal
Equipment
- 9" oval dish
- Hand-held electric whisk
Ingredients
Raspberry Juice
- 3 ¾ cups (450g) of raspberries see notes for frozen raspberries
- ⅓ cup (80ml) water
- ¾ cup 150g of granulated sugar
- 3 tablespoon of lemon juice
Filling
- 1 ½ cups (360ml) of heavy cream or double cream, cold
- 16 oz (450g) of mascarpone cheese, cold
- ¾ cup (150g) of granulated sugar
- 1 teaspoon of vanilla extract
- 260 g of Ladyfingers or enough to fill the dish
Topping
- 2 ½ cups (300g) of frozen raspberries
- 2 tablespoon water
- 1 tablespoon + 2 teaspoon cornstarch (mixed with 1 tablespoon of water)
- 1 teaspoon lemon juice
- 1 teaspoon sugar (adjust to taste)
- 2 teaspoon of unsalted butter
- Fresh raspberries for garnish
- Fresh mint leaves for garnish
Instructions
Raspberry Juice
- Rinse the raspberries well. Add the raspberries and water to a small saucepan and cook over low-medium heat for 3–5 minutes, until softened. Mash gently with a fork.
- Pour the mixture through a fine sieve into a bowl, pressing firmly to extract as much juice as possible. Discard the pulp.
- Stir the sugar and lemon juice into the raspberry juice. Return to the heat and bring to a boil. Simmer for 2–3 minutes, or until slightly thickened. Set aside to cool completely.
Filling
- In a medium bowl, whisk the heavy cream for 3-5 minutes or until stiff peaks form. Set aside.
- In a separate bowl, whisk together the mascarpone cheese, sugar, and vanilla extract for one minute or until smooth and combined. Do not overmix.
- Gently fold one third of the whipped cream into the mascarpone mixture. Gradually fold in the remaining whipped cream until smooth.
- Once the raspberry juice has cooled, gently fold ¼ cup of the juice into the mascarpone mixture. Add another ½ cup of raspberry juice and fold in until fully combined. Set aside.
- Pour the remaining raspberry juice into a shallow dish (option to add alcohol now, see notes). Dip each ladyfinger into the juice for 2–3 seconds per side, then arrange in a single layer in the serving dish.
- Spread half of the raspberry mascarpone filling evenly over the ladyfingers. Add another layer of raspberry-soaked ladyfingers, followed by the remaining filling. Smooth the top evenly.
- Cover and refrigerate for at least 6 hours or overnight.
Topping
- To make the raspberry sauce topping, add the raspberries and water to a saucepan and cook over low-medium heat for 3–5 minutes. Let cool completely, then blend until smooth.
- Return the blended mixture to the saucepan. Add the sugar, lemon juice, and cornstarch mixture. Bring to a boil, then simmer for 2–3 minutes, or until thickened. Stir in the butter for a glossy finish.
- Pour the sauce through a fine sieve to remove the seeds and any lumps. Let the sauce cool completely.
- Once cooled, pour the raspberry sauce over the tiramisu and spread evenly. Top with fresh raspberries and garnish with mint leaves.
- Serve this elegant no-bake raspberry tiramisu for the perfect summer dessert.
Notes
- Raspberries: If you are using frozen raspberries for the juice, cook 450g of frozen raspberries with 2-3 tablespoon of water instead of 80ml. Frozen raspberries have a higher water content, so less water is required to make the juice.
- Raspberry Juice: Make sure the raspberry juice has cooled completely before folding it into the mascarpone filling. Warm juice can cause the filling to split, affecting the texture.
- Swap: For a classic tiramisu twist, dip the ladyfingers in cooled espresso instead of raspberry juice. You will need about 1½ cups of brewed espresso or strong coffee to make raspberry tiramisu with coffee.
- Topping: Allow the raspberry topping to cool fully before pouring it over the tiramisu. This helps create a smooth, glossy finish without melting the filling.
- Add-Ins: For a boozy variation, add a shot of Amaretto or Limoncello to the raspberry juice used for dipping the ladyfingers.
Nutrition
Serving: 230g | Calories: 459kcal | Carbohydrates: 62.26g | Protein: 11.71g | Fat: 19.28g | Saturated Fat: 11.002g | Polyunsaturated Fat: 1.12g | Monounsaturated Fat: 5.758g | Cholesterol: 107mg | Sodium: 784mg | Potassium: 301mg | Fiber: 6.4g | Sugar: 45.15g | Vitamin A: 605IU | Vitamin C: 27.5mg | Calcium: 304mg | Iron: 1.75mg