Raspberry Tiramisu is a delightful dessert that brings a fresh twist to the classic Italian treat. Instead of the traditional espresso, this version features a vibrant raspberry sauce that perfectly complements the rich mascarpone cream. Layered with white chocolate and almond crunch, it’s a refreshing dessert that’s ideal for any special occasion or simply to indulge in at home. Let’s dive into this luscious recipe!
Why You’ll Love This Raspberry Tiramisu
This raspberry dessert is not only easy to make but also bursting with flavor. Here are a few reasons to love it:
- Refreshing raspberry flavor that brightens your day.
- No-bake method makes it simple and convenient.
- Perfect for special occasions like birthdays and anniversaries.
- Layers of creamy mascarpone and crunchy almonds provide delightful texture.
- Can easily be made gluten-free or vegan with substitutions.
- Impressive presentation in individual servings or a large dish.
With its Italian roots and a modern twist, this raspberry tiramisu recipe is a must-try!
Ingredients for Raspberry Tiramisu
Gather these items:
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- ½ cup sliced almonds
- 2 tablespoons sugar
- 1 tablespoon butter
- pinch salt
- 8 ounces mascarpone cheese (softened)
- ½ cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 4 ounces white chocolate (melted and cooled)
- 8-10 ladyfingers
- Extra raspberries for garnish
- Extra almonds for garnish
How to Make Raspberry Tiramisu Step-by-Step
- Step 1: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer until the berries break down and sauce thickens slightly, about 8-10 minutes. Strain through a fine-mesh sieve to remove seeds. Chill completely.
- Step 2: Melt the white chocolate in the microwave in 30-second intervals, stirring after each. Chill completely.
- Step 3: Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally. Add the butter, sugar, and pinch of salt, stirring until the sugar melts and caramelizes around the almonds. Spread on parchment paper to cool, then chop coarsely.
- Step 4: In a medium-sized bowl, whip the heavy cream to soft peaks; set aside.
- Step 5: In another bowl, mix mascarpone, powdered sugar, vanilla, and almond extract until smooth. Stir in the melted white chocolate. Gently fold in the whipped cream until silky and light.
- Step 6: To assemble, cut the ladyfingers in half, dipping them quickly into the raspberry coulis. Lay in the bottom of shallow dessert glasses, about two halves will fit.
- Step 7: Spread a layer of mascarpone cream over the ladyfingers.
- Step 8: Scatter the almond crunch over the top of the mascarpone layer.
- Step 9: Repeat the layers: ladyfingers, cream, almonds.
- Step 10: Finish with a swirl of extra raspberry sauce, a sprinkle of almond crunch, and a couple of fresh berries.
- Step 11: Cover and refrigerate for at least 6 hours, or overnight.
Pro Tips for the Perfect Raspberry Tiramisu
Keep these in mind:
- Use fresh raspberries for the best flavor and color.
- Ensure the mascarpone is at room temperature for easier mixing.
- Let the dessert sit overnight for flavors to meld beautifully.
- This is a no-bake recipe, making it perfect for warm weather.
Best Ways to Serve Raspberry Tiramisu
Consider these serving ideas:
- Top with fresh raspberries for a pop of color.
- Serve with a drizzle of raspberry coulis to enhance the flavor.
- Pair with a light dessert wine for a sophisticated touch.
How to Store and Reheat Raspberry Tiramisu
To store, cover and refrigerate for up to 3 days. Since it’s a no-bake dessert, it’s best enjoyed cold. If making ahead for meal prep, assemble the layers and refrigerate until serving.
Frequently Asked Questions About Raspberry Tiramisu
What’s the secret to perfect Raspberry Tiramisu?
The key is to use quality ingredients, especially fresh raspberries and mascarpone. Don’t rush the chilling process; it allows the flavors to develop and the layers to set properly.
Can I make Raspberry Tiramisu ahead of time?
Absolutely! This dessert is perfect for making ahead. In fact, it tastes even better the next day as the flavors meld together beautifully.
How do I avoid common mistakes with Raspberry Tiramisu?
Be careful not to oversoak the ladyfingers in the raspberry coulis, as they can become too soggy. Also, ensure your mascarpone is well-blended to avoid lumps in the cream layer.
Variations of Raspberry Tiramisu You Can Try
Feel free to get creative with these variations:
- For a gluten-free option, substitute ladyfingers with gluten-free biscuits.
- Try using different berries like strawberries or blueberries for a mixed berry tiramisu.
- For a vegan version, use coconut cream instead of mascarpone and dairy-free chocolate.
- Experiment with flavored extracts like raspberry or coconut for a unique twist.
For more delicious dessert ideas, check out our desserts category. If you’re looking for a refreshing drink to pair with your dessert, consider a mint raspberry julep. And for those interested in gluten-free options, visit our pistachio pavlova recipe.
Print
Raspberry Tiramisu: 6 Layers of Delightful Indulgence
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
This raspberry tiramisu swaps espresso for a bright raspberry sauce, layered with mascarpone cream, white chocolate, and almond crunch for a fresh twist on the classic Italian dessert.
Ingredients
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- ½ cup sliced almonds
- 2 tablespoons sugar
- 1 tablespoon butter
- pinch salt
- 8 ounces mascarpone cheese (softened)
- ½ cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 4 ounces white chocolate (melted and cooled)
- 8–10 ladyfingers
- Extra raspberries for garnish
- Extra almonds for garnish
Instructions
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer until berries break down and sauce thickens slightly, about 8-10 minutes. Strain the mixture through a fine-mesh sieve to remove the seeds. Chill completely.
- Melt the white chocolate in the microwave in 30-second intervals, stirring after each. Chill completely.
- Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally. Add the butter, sugar, and pinch of salt, stirring until the sugar melts and caramelizes around the almonds. Spread the almonds on parchment paper to cool, then chop coarsely.
- In a medium-sized bowl, whip the heavy cream to soft peaks; set it aside.
- In a separate bowl, mix mascarpone, powdered sugar, vanilla, and almond extract until smooth and creamy. Stir in the melted white chocolate until fully incorporated. Gently fold in the whipped cream until silky and light.
- To assemble, cut the ladyfingers in half and start by lightly dipping the ladyfingers into the raspberry coulis, just a quick dunk. Lay them in the bottom of shallow dessert glasses, about two halves will fit.
- Spread a layer of mascarpone cream over the ladyfingers.
- Scatter the almond crunch over the top of the mascarpone layer.
- Repeat the layers: ladyfingers, cream, almonds.
- Finish with a swirl of extra raspberry sauce, a sprinkle of almond crunch, and a couple of fresh berries.
- Cover and refrigerate at least 6 hours, or overnight.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 828 kcal
- Sugar: 56 g
- Sodium: 50 mg
- Fat: 56 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 180 mg
Leave a Reply