Fresh Raspberry Tiramisu

Last summer my sister called me at 9 PM asking if I could come up with something impressive for her anniversary dessert the next morning. I raided the fridge and found a punnet of raspberries that needed using and some mascarpone leftover from a failed pasta attempt. We made this together standing in her tiny kitchen, both of us slightly exhausted, and somehow it turned into the most elegant thing either of us had ever created.

Ive made this for dinner parties four times now and every single person asks for the recipe. The best part is watching peoples faces when they take that first bite and realize its not traditional tiramisu. My neighbor actually said it was the best dessert shes had in years and she is notoriously honest about food.

Ingredients

• 250 g mascarpone cheese: Bring this to room temperature for about 20 minutes before mixing it prevents lumps and makes folding so much easier
• 200 ml heavy cream: Use this straight from the refrigerator cold cream whips up beautifully and holds its structure longer
• 80 g powdered sugar: Powdered sugar dissolves instantly into the cream no grainy texture here
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference in such a simple dessert
• 300 g fresh raspberries: Pick the brightest ones you can find they are going to be the star of the show
• 2 tbsp granulated sugar: This helps draw out the raspberry juices creating that natural syrup
• 1 tbsp lemon juice: Just enough to brighten the raspberry flavor without making it tart
• 150 g ladyfingers: Traditional Italian savoiardi work best but any soft ladyfingers will do
• 100 ml strong brewed coffee: Use espresso or a dark roast for more depth in the coffee layer
• 2 tbsp raspberry liqueur: Chambord works perfectly here but feel free to skip it
• Fresh raspberries and powdered sugar for garnish: These make it look like something from a bakery window
• Fresh mint leaves: Completely optional but adds such a lovely pop of green

Instructions

Prepare the raspberry layer:

Gently mash those fresh raspberries with the granulated sugar and lemon juice until they release their juices. Let them sit for about 10 minutes while you get everything else ready.

Make the cream mixture:

Whip that cold heavy cream until you see soft peaks forming. Fold in the mascarpone powdered sugar and vanilla until everything is smooth and incorporated.

Mix the coffee soak:

Combine your cooled coffee with the raspberry liqueur in a shallow dish. This is going to give those ladyfingers all their flavor.

Start layering:

Quickly dip each ladyfinger in the coffee mixture literally one second per side and arrange them in your dish. Top with half those macerated raspberries then half the mascarpone cream.

Repeat and chill:

Add another layer of dipped ladyfingers then finish with remaining raspberries and cream. Cover and refrigerate for at least four hours or overnight if you can plan ahead.

Add the finishing touches:

Right before serving scatter fresh raspberries on top and dust generously with powdered sugar. The contrast of red berries and white sugar is absolutely beautiful.

Save

Last month I made this for a friends birthday and she honestly said it was better than the tiramisu she had in Rome. I am not sure if she was just being nice but everyone went back for seconds and the dish was completely empty by the end of the night.

Making It Ahead

This dessert actually improves after sitting overnight in the refrigerator. The ladyfingers soften just enough and all the flavors meld together beautifully. I often assemble it the evening before and feel incredibly prepared when guests arrive.

Serving Suggestions

Cut into neat squares and serve on small plates with a fork. A cup of espresso or coffee alongside is absolutely perfect since it echoes the coffee notes in the ladyfingers. The contrast of hot coffee and cold creamy tiramisu is something special.

Recipe Variations

Strawberries work beautifully in place of raspberries especially when they are in season and perfectly ripe. You could also try blueberries for a more subtle fruity flavor or even peaches in late summer. The technique stays exactly the same and each version feels like a new discovery.

• Swap in different berries based on what looks best at the market
• Add a thin layer of melted chocolate between the cream layers for extra richness
• Try almond extract instead of vanilla for a nutty undertone that pairs well with raspberries

Save

There is something so satisfying about serving a dessert that looks this impressive but comes together with such simple ingredients and techniques.

Recipe FAQs

→ How should ladyfingers be soaked?

Dip ladyfingers quickly in cooled strong coffee to avoid sogginess, just enough to absorb flavor without becoming mushy.

→ Can the raspberry layer be substituted?

Yes, strawberries or blueberries can be used instead of fresh raspberries for a different fruity flavor.

→ What is the purpose of chilling the dessert?

Chilling allows the layers to set and flavors to meld, enhancing the creamy texture and overall taste.

→ Is raspberry liqueur necessary?

Raspberry liqueur is optional; omitting it results in a non-alcoholic version without impacting the core flavor layers.

→ What allergen information is important?

This dessert contains dairy, eggs, and gluten. Always check ingredient labels for potential traces of nuts or soy.