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Raspberry Tiramisu

Raspberry Tiramisu – Creamy, Fruity & Elegantly Indulgent!
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Raspberry Tiramisu is a delightful twist on the classic Italian dessert, combining the rich flavors of mascarpone and cream cheese with the tartness of raspberries.

Ingredients

Scale
  • 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
  • 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
  • 40–48 ladyfingers cookies
  • fresh raspberries for topping
  • confectioners’ sugar (optional)
  • mint sprigs (optional)
  • any leftover raspberry purée (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 you want, a light dusting of confectioners’ sugar, or a drizzle of reserved raspberry purée if desired. Serve chilled.

Notes

  • For best flavor, allow the tiramisu to chill overnight.
  • Use fresh raspberries when in season for the best taste.
  • Whip the cream to stiff peaks to achieve the right texture in the dessert.

Nutrition

Find it online: https://www.spiritsdrink.com/raspberry-tiramisu-delightful-twist-classic/