Print

Fresh Raspberry Tiramisu Recipe | Homemade Desserts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience a delightful twist on classic tiramisu! This recipe features vibrant homemade raspberry syrup and velvety mascarpone cream over soft ladyfingers.

Ingredients

  • Ladyfingers: 24-30 (1 standard package, about 7 oz / 200g)
  • Mascarpone Cheese: 500g (2 x 250g containers)
  • Large Egg Yolks: 4
  • Granulated Sugar: 3/4 cup (divided)
  • Heavy Cream: 1 cup (cold)
  • Fresh Raspberries: 2 cups (divided, plus extra for garnish)
  • Water: 1/2 cup
  • Vanilla Powder: 1 teaspoon

Instructions

  1. Step 1: Prepare the raspberry syrup. In a small saucepan, combine 1/4 cup granulated sugar and 1/2 cup water. Heat over medium-low heat, stirring until the sugar dissolves. Remove from heat, then stir in 1/2 cup of fresh raspberries, lightly mashing some with a fork to release their juice and flavor. Let the syrup cool completely.
  2. Step 2: Make the mascarpone cream base. In a heatproof bowl set over a saucepan of simmering water (creating a double boiler), whisk together the egg yolks and the remaining 1/2 cup granulated sugar until the mixture is pale yellow and thickened, about 5-7 minutes. Remove the bowl from the heat and let it cool for a few minutes, then gently fold in the mascarpone cheese and vanilla powder until smooth.
  3. Step 3: Whip the heavy cream. In a separate cold bowl, using an electric mixer, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cooled mascarpone mixture until fully combined and light.
  4. Step 4: Assemble the first layer. Quickly dip each ladyfinger into the cooled raspberry syrup, ensuring not to over-saturate them, and arrange a single layer in the bottom of an 8×8 or 9×9 inch square baking dish. Evenly spread half of the mascarpone cream over the ladyfingers, then scatter 3/4 cup of fresh raspberries over the cream.
  5. Step 5: Create the second layer. Place another layer of syrup-dipped ladyfingers over the raspberries. Spread the remaining mascarpone cream on top, then scatter the remaining 3/4 cup of fresh raspberries evenly over the final cream layer.
  6. Step 6: Chill and serve. Cover the dish tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set properly. Garnish with extra fresh raspberries just before serving.

Notes

  • Keep your beautiful tiramisu tightly covered in the refrigerator for up to 3 days to preserve its fresh taste and delicate creaminess.
  • This raspberry tiramisu is a delightful chilled dessert, so skip the microwave! It's meant to be enjoyed cool and refreshing.
  • For an extra pop of color and freshness, generously garnish each slice with additional fresh raspberries and a tiny dusting of vanilla powder just before serving.
  • When dipping your ladyfingers, remember to be quick! A swift dip ensures they soak up the delicious raspberry syrup without becoming soggy, maintaining that lovely tiramisu structure.

Nutrition

Find it online: https://snackioo.com/fresh-raspberry-tiramisu-recipe-homemade-desserts/