Description
A refreshing twist on the classic Italian dessert, this Fresh Raspberry Tiramisu layers luscious mascarpone cream with vibrant raspberries and espresso-soaked ladyfingers. Perfectly balanced between creamy, fruity, and lightly boozy flavors, this no-bake dessert is elegantly dusted with cocoa powder and chilled to perfection.
Ingredients
Scale
Fruit Mixture
- 2 cups fresh raspberries
- 2 tablespoons raspberry liqueur
Cream Mixture
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Assembly
- 24 ladyfingers
- 1 cup brewed espresso, cooled
- 1 tablespoon cocoa powder, for dusting
Instructions
- Prepare Raspberry Mixture: In a medium bowl, combine the fresh raspberries and raspberry liqueur. Gently mash with a fork to release some juice while keeping some whole pieces for texture.
- Make Mascarpone Cream: In a large bowl, whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
- Whip Cream Mixture: Using an electric mixer, beat the mascarpone mixture on medium speed for 2-3 minutes until stiff peaks form, resulting in a light, fluffy cream.
- Soak Ladyfingers: Quickly dip each ladyfinger into the cooled espresso, making sure they are moistened but not soaked through to avoid sogginess.
- First Ladyfinger Layer: Arrange a layer of espresso-dipped ladyfingers evenly on the bottom of a rectangular serving dish, covering the surface completely.
- Spread Mascarpone Layer: Evenly spread half of the whipped mascarpone mixture over the ladyfinger layer using a spatula.
- Add Raspberry Layer: Spoon half of the prepared raspberry mixture over the mascarpone layer, gently spreading it with the back of a spoon.
- Repeat Layers: Add another layer of dipped ladyfingers, then spread the remaining mascarpone mixture followed by the remaining raspberry mixture on top.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to meld and the tiramisu to set.
- Dust with Cocoa: Before serving, sprinkle the cocoa powder evenly over the top using a fine mesh sieve for a decorative finish.
- Serve: Serve chilled, optionally garnished with extra fresh raspberries for added freshness and visual appeal.
Notes
- Do not soak the ladyfingers too long in espresso to prevent sogginess.
- For a non-alcoholic version, omit the raspberry liqueur or substitute with raspberry syrup.
- Chilling overnight enhances flavor melding and texture.
- If fresh raspberries are not available, frozen raspberries can be used after thawing and draining excess liquid.
- Use cold heavy cream for easier whipping.
