Name: Raspberry Tiramisu Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: Italian
Ingredients: 4 cups raspberries (fresh or frozen); ½ cup water; ¾ cup granulated sugar; 1 tablespoon lemon juice; 1 ½ cups heavy cream; 16 ounces mascarpone cheese; ¾ cup granulated sugar; ¾ cup raspberry syrup (from recipe above); 1 teaspoon vanilla extract; 1 (7 oz) package Savoiardi ladyfingers (about 24); 1 ounce good-quality white chocolate (such as Lindt)

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Introduction

Raspberry Tiramisu is a fresh and fruity twist on the classic Italian dessert, blending tart raspberries with creamy mascarpone. This no-bake treat layers raspberry-soaked ladyfingers with a luscious raspberry-infused mascarpone filling, topped with delicate white chocolate shavings. Perfect for summer gatherings or a special occasion.

The image shows a square piece of pink layered dessert on a white plate. The bottom layer is a light brown cake soaked in a red syrup, topped with a thick layer of smooth pink cream. Another similar light brown cake layer soaked in red syrup sits on top, followed by a fluffy pink cream layer with round dollops dusted with white flakes. A fresh red raspberry rests on the plate beside the dessert. The plate sits on a white marbled surface, with pink and white striped straws and two small white chocolate squares nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups raspberries (fresh or frozen)
½ cup water
¾ cup granulated sugar (for syrup)
1 tablespoon lemon juice
1 ½ cups heavy cream
16 ounces mascarpone cheese
¾ cup granulated sugar (for filling)
¾ cup raspberry syrup (from syrup recipe below)
1 teaspoon vanilla extract
1 (7 oz) package Savoiardi ladyfingers (about 24)
1 ounce good-quality white chocolate

Instructions

Step 1: Make the Raspberry Syrup. Place raspberries and water in a medium saucepan over medium-high heat. Crush the berries using a potato masher or fork. Bring to a simmer, then reduce heat to medium-low and simmer for about 2 minutes.
Step 2: Remove from heat and strain the mixture through a fine-mesh sieve into a measuring cup, pressing gently to extract juice. Discard seeds.
Step 3: Return the juice to the pan, add sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and chill completely in the refrigerator.
Step 4: Prepare the Filling. Whip heavy cream in a stand mixer with a whisk attachment until stiff peaks form. Transfer whipped cream to a separate bowl.
Step 5: Replace the whisk with a paddle attachment. Add mascarpone, sugar, ¾ cup raspberry syrup, and vanilla to the mixer. Beat on high until combined.
Step 6: Add about one cup of whipped cream to the mascarpone mixture and beat until incorporated. Gently fold in the remaining whipped cream by hand.
Step 7: Assemble the Tiramisu. Quickly dip ladyfingers one at a time in the raspberry syrup until soaked but not soggy. Arrange an even layer (two rows of six) in an 8-inch square dish.
Step 8: Spread half of the mascarpone filling over the ladyfingers. Grate half of the white chocolate evenly on top.
Step 9: Repeat with another layer of dipped ladyfingers and the remaining filling. Pipe the filling evenly over the top using a pastry bag or a ziplock bag with the corner cut off.
Step 10: Grate the remaining white chocolate over the tiramisu. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, before serving.

Tips & Variations

Use fresh raspberries for the best flavor, but frozen works well if thawed and drained.
For extra raspberry flavor, reserve a few whole raspberries to decorate the top before chilling.
If you prefer a less sweet dessert, reduce the sugar in the syrup or filling by ¼ cup.
Substitute the white chocolate with dark chocolate for a richer topping.
Serve in individual glasses for an elegant presentation.

Storage

Store the raspberry tiramisu covered in the refrigerator for up to 3 days. The flavors deepen with time, making it even more delicious the next day. To serve, allow it to sit at room temperature for 10-15 minutes. Avoid freezing, as the texture may suffer.

How to Serve

The dessert is shown in a clear glass rectangular dish with a total of three visible layers. The bottom layer consists of soft, reddish-pink cake pieces soaked with syrup, forming the base. Above that is a thick, smooth layer of light pink cream filling, followed by another thin layer of soaked cake similar to the first. The dish is topped with round, fluffy dollops of pale pink whipped cream, arranged in neat rows covering the entire surface. A dusting of white coconut flakes is sprinkled evenly over the top, adding texture. The dish sits on a white marbled surface, with a shiny metal cake server partially visible nearby and a blurred background of plates and soft pink tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make raspberry syrup ahead of time?

Yes, the raspberry syrup can be made up to one week in advance and stored in the refrigerator in an airtight container.

What can I use instead of mascarpone cheese?

If mascarpone is unavailable, mix equal parts cream cheese and heavy cream to create a similar texture, but the flavor will be slightly different.