Raspberry Tiramisu

A simple and fresh raspberry twist on classic tiramisu.

introduction

This Raspberry Tiramisu mixes soft ladyfingers, creamy mascarpone, and fresh raspberries for a light, bright dessert. If you like berry desserts, try an easy black raspberry pie for a similar fruity taste and simple prep.

why make this recipe

Make this recipe when you want a quick, pretty dessert that feels special. It needs few steps and no baking. The raspberries add a fresh, fruity flavor that pairs well with the coffee and cream.

how to make Raspberry Tiramisu

Follow simple layers of soaked ladyfingers, creamy mascarpone mix, and fresh raspberries. Chill well so the flavors blend and the dessert sets firm. The full steps are below.

Ingredients :

• 1 cup fresh raspberries
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup brewed coffee, cooled
• 1 package ladyfingers
• Cocoa powder for dusting

Directions :

1. In a bowl, whip the heavy cream until soft peaks form. Beat in the mascarpone cheese, powdered sugar, and vanilla extract until combined.
2. Quickly dip each ladyfinger into the cooled coffee, ensuring they are soaked but not soggy.
3. In a serving dish, layer half of the soaked ladyfingers at the bottom.
4. Spread half of the mascarpone mixture over the ladyfingers.
5. Layer half of the raspberries over the mascarpone.
6. Repeat the layers with the remaining ingredients, finishing with mascarpone on top.
7. Refrigerate for at least 4 hours or overnight.
8. Before serving, dust the top with cocoa powder and garnish with additional raspberries.

how to serve Raspberry Tiramisu

Serve chilled. Cut into squares or spoon into bowls. Add a few extra raspberries and a light dusting of cocoa powder on top for a pretty plate. Serve with coffee or a light dessert wine.

how to store Raspberry Tiramisu

Cover the dish with plastic wrap or a lid. Keep in the fridge for up to 2 days for best texture. Raspberries can make the ladyfingers soft over time, so eat soon. Do not freeze; freezing will change the cream texture.

tips to make Raspberry Tiramisu

• Beat the cream to soft peaks to keep it light.
• Do not soak ladyfingers too long; quick dips keep texture.
• Use room-temperature mascarpone so it blends smoothly.
• Chill at least 4 hours so it sets well and flavors mix.
• Taste the mascarpone mix and add a bit more sugar if you like it sweeter.

variation (if any)

• Use strawberries or mixed berries instead of raspberries.
• Make individual cups instead of one dish for easy serving.
• Add a splash of raspberry liqueur to the coffee for extra flavor.

FAQs

Q: Can I use frozen raspberries?
A: Yes, but thaw and drain them well first so the dessert does not become too wet.

Q: Can I make this without coffee?
A: Yes. Use milk, chocolate milk, or a mild tea for a different flavor.

Q: How long should I chill before serving?
A: At least 4 hours. Overnight is better for a firmer texture and richer flavor.

Q: Can I use a different cookie instead of ladyfingers?
A: You can try thin sponge cake or soft cookies, but ladyfingers give the best classic texture.

Raspberry Tiramisu

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 240 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Chilling
• Cuisine: Italian
• Diet: Vegetarian

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Description

A simple and fresh raspberry twist on classic tiramisu, combining soft ladyfingers, creamy mascarpone, and fresh raspberries for a light, bright dessert.

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Ingredients

Scale 1x2x3x

• 1 cup fresh raspberries
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup brewed coffee, cooled
• 1 package ladyfingers
• Cocoa powder for dusting

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Instructions

1. Whip the heavy cream until soft peaks form. Beat in the mascarpone cheese, powdered sugar, and vanilla extract until combined.
2. Quickly dip each ladyfinger into the cooled coffee, ensuring they are soaked but not soggy.
3. In a serving dish, layer half of the soaked ladyfingers at the bottom.
4. Spread half of the mascarpone mixture over the ladyfingers.
5. Layer half of the raspberries over the mascarpone.
6. Repeat the layers with the remaining ingredients, finishing with mascarpone on top.
7. Refrigerate for at least 240 minutes or overnight.
8. Before serving, dust the top with cocoa powder and garnish with additional raspberries.

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Notes

Cover with plastic wrap and store in the fridge for up to 2 days. Keep the dessert chilled, and serve with additional raspberries for presentation.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 25g
• Sodium: 70mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 60mg