Raspberry Tiramisu

This raspberry tiramisu is a fresh, no-bake twist on the classic Italian dessert, featuring layers of raspberry-soaked ladyfingers and a light mascarpone cream. Bright, tangy berries balance the rich filling for an elegant yet easy dessert perfect for any occasion.

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Course: Dessert

Cuisine: Italian

Prep Time: 30

Chilling Time: 4

Total Time: 4 30

Servings: servings

Calories: 360kcal

Author: Chloe White

Cost: $5

Equipment

Mixing bowls
electric mixer
saucepan
fine mesh strainer
8x8 inch dish

Ingredients

24 ladyfinger cookies
16 oz mascarpone cheese
1 cup heavy whipping cream
1/2 cup granulated sugar (divided)
2 tsp vanilla extract
1 tbsp lemon zest
2 cups fresh raspberries
1/4 cup water
2 tbsp raspberry liqueur (optional)
2 tbsp powdered sugar (for dusting)

Instructions

Mash 1 cup raspberries in a saucepan, then add water and half of the sugar.
Simmer mixture for 5 minutes, then strain and let cool.
Stir in raspberry liqueur if using.
Beat mascarpone with remaining sugar and vanilla until smooth.
Whip heavy cream to stiff peaks in a separate bowl.
Fold whipped cream and lemon zest into mascarpone mixture.
Dip ladyfingers briefly in raspberry syrup and arrange in a dish.
Spread half of the mascarpone mixture over the layer.
Add fresh raspberries over the cream.
Repeat layers with remaining ingredients.
Cover and refrigerate for at least 4 hours or overnight.
Dust with powdered sugar and garnish before serving.

Notes

Dip ladyfingers quickly to avoid sogginess. Chill at least 4 hours for best texture, preferably overnight. Use fresh raspberries for best flavor. Store covered in the refrigerator up to 4 days.

Nutrition