Description
A delightful twist on the classic Italian dessert, this Raspberry Tiramisu features layers of mascarpone cream and raspberry syrup-soaked ladyfingers for a refreshing and fruity treat.
Ingredients
Scale
- Raspberry Syrup and Purée:
- 4½ cups (630 g) fresh or frozen raspberries
- ½ cup (100 g) granulated sugar
- 3 tbsps (45 ml) fresh lemon juice
- 1 cup (240 ml) water
- 1 tbsp cornstarch plus 2 tbsps (30 ml) water
- Mascarpone Cream:
- 16 oz (454 g) cold mascarpone cheese
- 8 oz (226 g) full-fat cream cheese softened
- 1 cup (120 g) confectioners’ sugar
- 1 tsp (5 ml) vanilla extract
- 4 tbsps (60 ml) raspberry purée divided
- 3 cups (720 ml) cold heavy whipping cream
- Assembly:
- 40–48 ladyfingers cookies
- fresh raspberries for topping
- Optional Garnishes:
- confectioners’ sugar
- mint sprigs
- any leftover raspberry purée
Instructions
- Combine the raspberries, granulated sugar, lemon juice, and 1 cup (240 ml) of water in a medium saucepan set over medium heat. Cook for 8 to 10 minutes, stirring occasionally and gently mashing the berries as they soften, until the mixture becomes syrupy. Strain the mixture through a fine mesh sieve, pressing firmly with the back of a spoon and scraping the underside of the sieve to extract as much liquid as possible. Discard the seeds. Measure out 1 cup (240 ml) of the raspberry syrup and set it aside for dipping the ladyfingers. Allow all syrup to cool completely.
- In a small bowl, whisk together the cornstarch and remaining 2 tablespoons (30 ml) of water until smooth. Transfer the remaining raspberry syrup to a heat-safe bowl and whisk in the cornstarch slurry. Microwave in 30-second intervals, stirring well between each interval, until the mixture reaches a gentle boil and thickens, about 2 to 4 minutes total. Stir well and allow the raspberry purée to cool completely.
- In a large mixing bowl, beat the cold mascarpone cheese and softened cream cheese together until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and 2 tablespoons (30 ml) of the cooled raspberry purée and mix until fully combined and uniform in color.
- In a separate bowl, whip the cold heavy whipping cream with the remaining 2 tablespoons (30 ml) of raspberry purée until stiff peaks form. Gently fold 1½ cups (360 ml) of the whipped cream into the mascarpone mixture until light, fluffy, and smooth. Set the remaining whipped cream aside for topping.
- Briefly dip each ladyfinger into the cooled raspberry syrup for 1 to 2 seconds, just long enough to absorb flavor without becoming soggy. Arrange a full layer of dipped ladyfingers in the bottom of a 9×13-inch (23×33 cm) baking dish. Spread half of the mascarpone cream evenly over the ladyfingers, then spoon or swirl half of the raspberry purée over the cream.
- Repeat with a second layer of dipped ladyfingers, the remaining mascarpone cream, and the remaining raspberry purée. Smooth the top, then spread or pipe the reserved whipped cream evenly over the surface.
- Refrigerate for at least 4 to 6 hours, but overnight is best, to allow the layers to set and the flavors to meld. Just before serving, top generously with fresh raspberries. Garnish with mint sprigs if desired, a light dusting of confectioners’ sugar, or a drizzle of reserved raspberry purée.
Notes
- For a richer flavor, consider using fresh raspberries when in season.
- Make sure not to soak the ladyfingers for too long to maintain their texture.
- This dessert is best enjoyed chilled after refrigerating.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg