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Raspberry Tiramisu

A perfect slice of Raspberry Tiramisu layered with cream, ladyfingers, and topped with fresh raspberries.
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A light, no-bake dessert featuring layers of creamy mascarpone and fresh raspberries, using ladyfingers soaked in a raspberry syrup instead of coffee.

Ingredients

Scale
  • 1 cup heavy whipping cream
  • 16 ounces mascarpone cheese, cold
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 pound fresh raspberries, divided
  • 1/4 cup water
  • 1/4 cup granulated sugar (for syrup)
  • 2 tablespoons lemon juice
  • 2 tablespoons raspberry liqueur (optional, substitute with more lemon juice for alcohol-free)
  • 24-30 ladyfingers (savoiardi)

Instructions

  1. Prepare the raspberry syrup: Combine 1/4 cup water, 1/4 cup sugar, and lemon juice in a small saucepan. Heat until sugar dissolves. Remove from heat and stir in the raspberry liqueur, if using. Let cool completely.
  2. Prepare the cream: In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
  3. In a separate bowl, beat the cold mascarpone cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy. Do not overmix.
  4. Gently fold the whipped cream into the mascarpone mixture until just combined. This is your raspberry cream.
  5. Prepare the berries: Gently rinse and dry about 1 cup of the raspberries. Lightly mash the remaining raspberries in a bowl to release some juice.
  6. Assemble the dessert: Quickly dip each ladyfinger into the cooled raspberry syrup, ensuring they are moist but not soggy.
  7. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch dish or individual serving glasses.
  8. Spread half of the mascarpone cream mixture evenly over the ladyfingers.
  9. Scatter half of the lightly mashed raspberries over the cream layer.
  10. Add a second layer of dipped ladyfingers.
  11. Top with the remaining mascarpone cream.
  12. Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
  13. Before serving, garnish the top with the reserved whole fresh raspberries.

Notes

  • For the creamiest texture, make sure your mascarpone cheese is cold before mixing.
  • If you skip the liqueur, increase the lemon juice to 4 tablespoons for the syrup to maintain acidity.
  • To achieve clean layers, use a shallow dish or assemble in clear glasses.
  • This dessert tastes best when made a day ahead.

Nutrition

Find it online: https://savoryskies.com/raspberry-tiramisu-recipe-no-bake-dessert/