Delectable Raspberry Tiramisu Delight
Okay, imagine this: the first time I made this raspberry tiramisu, my kitchen smelled like a cozy Italian bakery on a sunny spring day. The bright, tart raspberries paired with that creamy, dreamy mascarpone filling immediately transported me back to lazy afternoons spent nibbling on Milano cookies and chatting with friends. It’s that kind of dessert that feels both indulgent and fresh—perfect for when you want something special that’s easy enough to whip up on a whim. Plus, the colors are downright irresistible—a vibrant splash of red against soft, snowy mascarpone layers. I can’t wait for you to try this, and trust me, once you do, you’ll be reaching for raspberries every chance you get!
Quick Facts
- Yield: Serves 6-8
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours (including chilling)
Ingredients
For the Main Dish:
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup brewed coffee, cooled to room temperature
- 2 tbsp raspberry liqueur or raspberry syrup (optional)
- 3 large egg yolks
- 1/2 cup granulated sugar
- 8 oz mascarpone cheese, room temperature
- 1 cup heavy cream, cold
- 1 tsp pure vanilla extract
- 24 ladyfinger cookies (savoiardi)
- Powdered sugar, for dusting
How I Make It
Step 1:
First, whip up the egg yolks and granulated sugar over a pot of gently simmering water (double boiler style) until the mixture thickens and turns a pale yellow, about 5–7 minutes. This step ensures a smooth, rich custard without cooking the eggs directly. Let it cool completely before the next step.
Step 2:
In a separate bowl, combine the mascarpone cheese with the cooled egg yolk mixture, stirring until silky and lump-free. This is where your tiramisu gets that lush creaminess.
Step 3:
Next, whip the heavy cream and vanilla extract until medium-stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the airiness—you want fluffy, light layers!
Step 4:
Mix the cooled coffee with raspberry liqueur or syrup. Quickly dip each ladyfinger for just 1-2 seconds—it’s important not to soak them. They should be moist but still hold their shape, so your tiramisu layers don’t get soggy.
Step 5:
Arrange a layer of dipped ladyfingers on the bottom of your serving dish. Spread half of the mascarpone cream over the cookies and sprinkle with fresh raspberries. Repeat with another layer of dipped ladyfingers, the remaining cream, and top with more raspberries.
Step 6:
Cover and refrigerate for at least 4 hours (overnight is best) to let the flavors meld and the dessert set. Just before serving, dust with powdered sugar and garnish with a few fresh raspberries for that elegant finale.
Variations & Tips
- For a boozy punch, swap raspberry liqueur with Amaretto or Kahlua.
- If you prefer less sugar, cut the granulated sugar by a quarter—sweetness is adjustable here.
- Use frozen raspberries if fresh aren’t available—just thaw and drain excess liquid to avoid sogginess.
- Try layering in white chocolate shavings for an extra touch of decadence.
- To keep it egg-safe for kids or those wary of raw eggs, substitute the zabaglione step with plain Greek yogurt or whipped cream alone.
How I Like to Serve It
This raspberry tiramisu is a show-stopper for spring brunches or summertime dinners with friends. I love serving it with a light sparkling rosé or simply an espresso. When the weather’s chillier, it pairs beautifully with a cozy blanket and a good book!
Notes
- Store leftovers covered in the refrigerator for up to 3 days; the flavors only improve!
- If the dessert is too soft after refrigeration, let it sit at room temperature for 10–15 minutes before serving to soften the mascarpone.
Closing: This raspberry tiramisu always feels like a little slice of joy in every spoonful, and it’s one recipe I find myself coming back to again and again.
