Easy & Fresh Raspberry Tiramisu (No Coffee Needed!)
If you love fruity desserts, you're going to fall head over heels for this Fresh Raspberry Tiramisu! It's a vibrant, berry-loving cousin to the classic, surprisingly simple to whip up with no baking required, and tastes like pure sunshine. Perfect for parties, holidays, or just a sweet treat any night of the week!
Equipment
- small saucepan
- Large bowl
- Electric mixer
- Separate bowl
- 9x9-inch Dish or Trifle Bowl
- Shallow dish
Ingredients
For the raspberry layer
- 2 cups fresh raspberries plus extra for garnishing
- 1/4 cup sugar
- 2 tbsp raspberry liqueur (like Chambord) or raspberry juice
- 1 tbsp lemon juice
For the mascarpone filling
- 1.5 cups cold heavy whipping cream
- 8 oz softened mascarpone cheese (225 g)
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For the base
- 1 package ladyfinger biscuits (about 24 pieces)
- 1/2 cup brewed raspberry tea or raspberry juice
Topping
- Fresh raspberries for a final flourish!
- Powdered sugar for dusting
- White chocolate shavings optional
Instructions
- Step 1: Make the raspberry sauce. In a small saucepan, toss your raspberries, sugar, lemon juice, and your chosen raspberry liqueur or juice. Pop it over medium heat and let it simmer gently for about 5 to 7 minutes. Once it's ready, take it off the heat and let it cool completely.
- Step 2: Whip the cream. Grab a large bowl and your electric mixer. Pour in the cold heavy cream, powdered sugar, and vanilla extract. Beat it until beautiful, stiff peaks form.
- Step 3: Prepare the mascarpone mixture. In a separate bowl, give your softened mascarpone a good whisk until it's smooth and creamy. Gently fold this whisked mascarpone into your whipped cream until just combined and fluffy.
- Step 4: Layer the tiramisu. Get your 9x9-inch dish or a pretty trifle bowl ready. Pour your cooled raspberry tea or juice into a shallow dish. Take each ladyfinger, give it a quick dip (just a second or two on each side!) in the liquid, then arrange a single layer of dipped ladyfingers on the bottom of your dish. The key is not to soak them.
- Step 5: Add filling and raspberries. Dollop about half of your fluffy mascarpone mixture over the ladyfinger layer and spread it out evenly. Now, spoon half of that gorgeous, cooled raspberry sauce on top. Repeat the layers: another layer of quickly dipped ladyfingers, the rest of the mascarpone mixture, and finally, the remaining raspberry sauce.
- Step 6: Chill and set. Cover your dish snugly with plastic wrap. Pop it in the refrigerator for at least 4 hours. Overnight is best. This lets the ladyfingers soften perfectly, allows the flavors to meld, and ensures the dessert is set.
- Step 7: Garnish and serve. Just before serving, take it out of the fridge. Scatter fresh raspberries over the top, give it a lovely dusting of powdered sugar, and add white chocolate shavings if using. Now, dive in and enjoy!
Notes
Tips for Success: Cool the sauce completely before adding it to the filling. Don't over-soak the ladyfingers – they only need a quick dip. Use cold heavy cream for best whipping results. Soften the mascarpone before whisking to make it smooth. Be patient with chilling; overnight is ideal for setting and flavor. You can prep the raspberry sauce and mascarpone filling the day before assembling.
Storage: Cover leftovers tightly with plastic wrap and keep in the refrigerator. Best enjoyed within 2-3 days. Tiramisu does not freeze well as the texture changes upon thawing.
Storage: Cover leftovers tightly with plastic wrap and keep in the refrigerator. Best enjoyed within 2-3 days. Tiramisu does not freeze well as the texture changes upon thawing.