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Fresh Raspberry Tiramisu

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A refreshing no-bake dessert made with layers of raspberry-soaked ladyfingers, fluffy mascarpone cream, and fresh raspberries for a light and elegant twist on classic tiramisu.

Ingredients

  • 1 pound fresh raspberries
  • 1 cup granulated sugar, divided
  • 1 tablespoon lemon juice
  • 1 1/2 cups heavy whipping cream
  • 8 ounces mascarpone cheese, softened
  • 1 teaspoon vanilla extract
  • 24–30 ladyfinger cookies
  • 1/2 cup raspberry juice or diluted raspberry puree

Instructions

  1. Combine half of the raspberries with 1/2 cup sugar and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes until slightly thickened. Let cool completely.
  2. Whip the heavy cream in a large bowl until soft peaks form.
  3. In a separate bowl, beat the mascarpone cheese with the remaining sugar and vanilla extract until smooth.
  4. Gently fold the whipped cream into the mascarpone mixture until light and fully incorporated.
  5. Quickly dip each ladyfinger into the raspberry juice or diluted puree without soaking.
  6. Arrange a layer of dipped ladyfingers in the bottom of a serving dish.
  7. Spread half of the mascarpone cream over the ladyfingers, then spoon half of the cooked raspberry mixture and scatter fresh raspberries on top.
  8. Repeat the layers with remaining ladyfingers, cream, and raspberries.
  9. Cover and refrigerate for at least 4 hours or overnight to set before serving.

Notes

  • Thaw and drain frozen raspberries well before using to prevent excess moisture.
  • Prepare a day ahead for enhanced flavor and texture.
  • Dip ladyfingers briefly to avoid sogginess.
  • Add white chocolate shavings for extra sweetness if desired.
  • Store covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookedbymaya.com/fresh-raspberry-tiramisu/