Fresh Raspberry Tiramisu
Fresh, creamy, and bursting with berry flavor, this Fresh Raspberry Tiramisu Recipe is a lovely no-bake dessert for warm days or special gatherings. It layers soft ladyfingers, sweet mascarpone cream, and bright raspberries for a dessert that feels light but still indulgent.
Ingredients
- 2 cups fresh raspberries plus more for topping
- 24 ladyfingers
- 16 oz mascarpone cheese
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 tsp alcohol-free vanilla
- 1 tbsp lemon juice for brightness
- 1 cup raspberry juice or raspberry puree
Instructions
- Gently mash or blend the raspberries with a little powdered sugar and lemon juice. If you want a smoother texture, strain the mixture to remove the seeds. Set it aside while you make the cream.
- In a large bowl, beat the mascarpone, heavy cream, powdered sugar, and alcohol-free vanilla until smooth and fluffy. The mixture should hold soft peaks and look thick enough to spread easily.
- Quickly dip each ladyfinger into the raspberry juice or thin raspberry puree. Do not soak them for too long, or they may become too soft and lose their shape.
- Arrange a layer of dipped ladyfingers in the bottom of your serving dish. Spread half of the mascarpone cream over the top, then spoon on some of the raspberry mixture. Repeat with another layer of ladyfingers, cream, and raspberries.
- Cover the dish and refrigerate for at least 4 hours, or overnight if you have time. This helps the layers set and gives the flavors time to blend beautifully.
Notes
Store leftovers covered in the refrigerator for up to 3 days. This dessert is best enjoyed cold, so there is no need to reheat it. If the top looks a little soft after chilling overnight, add fresh raspberries just before serving for the prettiest presentation.