Fresh Raspberry Tiramisu Layers

This Fresh Raspberry Tiramisu is a vibrant update to the classic dessert layering rich mascarpone cream with juicy raspberries and just-soaked ladyfingers. The tangy berries give every bite a burst of freshness balanced by creamy sweetness for a showstopper that feels both decadent and light.

My aunt made this for a summer picnic and the entire tray vanished in minutes The raspberries make it unforgettable and so refreshing

Ingredients

• Fresh raspberries: The heart of this dessert Choose bright plump berries for the best sweet-tart flavor
• Mascarpone cheese: A creamy Italian cheese that creates the signature texture Go for a high-quality brand for richness
• Heavy cream: Adds extra lightness and volume to the cream Try to find cream with at least 35 percent fat
• Powdered sugar: Sweetens and stabilizes the mascarpone mixture Sift before using for lump free cream
• Vanilla extract: Gives extra warmth and depth Use pure vanilla for best results
• Brewed espresso: Cooled for dipping into ladyfingers Provides a traditional tiramisu flavor Choose freshly brewed over instant for smooth taste
• Ladyfingers: The structure of this dessert Look for those labeled Savoiardi for an authentic touch
• Raspberry liqueur: Adds raspberry aroma and a subtle kick Chambord works beautifully or try a quality substitute
• Cocoa powder: Finishing touch for a bit of bitterness that balances the sweetness Choose Dutch process cocoa for deep flavor

Step-by-Step Instructions

Mash the Raspberries:

In a medium bowl gently mash fresh raspberries with raspberry liqueur using a fork until juicy but with some berries still whole for texture

Make the Mascarpone Cream:

Whisk mascarpone cheese heavy cream powdered sugar and vanilla extract in a large bowl by hand until blended then switch to an electric mixer and whip until stiff peaks form about three minutes Cream should look smooth thick and hold its shape

Dip the Ladyfingers:

Pour cooled espresso into a shallow dish Working one at a time briefly dip each ladyfinger into espresso Just let them absorb moisture without getting soggy

Layer the Base:

Arrange a single layer of dipped ladyfingers in the bottom of a rectangular serving dish fitting them closely without gaps

First Mascarpone Layer:

Spread half of the mascarpone mixture evenly over ladyfingers using a spatula Smooth the top without pulling the layer apart

First Raspberry Layer:

Spoon half of the raspberry mixture on top of the mascarpone Spread gently using the back of a spoon for consistent coverage

Repeat Layers:

Add a second layer of espresso dipped ladyfingers Repeat with remaining mascarpone mixture then finish with the rest of the raspberries Spread evenly to the edges

Chill:

Cover tightly with plastic wrap and refrigerate at least four hours overnight is ideal This step ensures everything melds together and the dessert sets

Finish and Serve:

Just before serving dust cocoa powder over the top using a fine mesh sieve for a professional look Garnish with extra raspberries if you like Serve chilled

Pin

Whenever I use fresh berries I think of berry picking with my cousins My favorite part of this tiramisu is the combination of tangy raspberry and espresso soaked sponge which transports me straight to those sunny afternoons

Storage Tips

This dessert keeps well in the refrigerator for two to three days tightly covered to prevent the cream from picking up fridge odors If you have leftovers use an airtight container to store without crushing the top garnish Avoid freezing as the delicate texture can break down

Ingredient Substitutions

Swap raspberry liqueur for raspberry syrup or a splash of lemon juice to keep it non alcoholic Experiment with blackberries or strawberries if raspberries are out of season Use instant coffee in place of espresso in a pinch but keep the brew strong to maintain flavor

Serving Suggestions

I love serving raspberry tiramisu in individual glasses for parties or picnics Layer the ingredients in clear cups so the beautiful stripes show through For a more elegant look add a sprig of mint or thin curls of chocolate as a finishing touch

Cultural and Historical Context

Tiramisu originated in Italy in the late twentieth century and traditionally uses coffee cocoa and mascarpone This fruity version is a creative twist popular during berry season that celebrates the Italian tradition of adapting recipes to highlight local fresh produce

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Fresh raspberries offer the best texture, but frozen can be used in a pinch. Thaw fully and drain excess juice to prevent sogginess.

→ How do I prevent the ladyfingers from getting too soggy?

Quickly dip each ladyfinger into the espresso, just enough to moisten, avoiding oversoaking to keep layers firm.

→ Is there an alcohol-free alternative to raspberry liqueur?

Yes, you can substitute raspberry liqueur with raspberry syrup or a touch of lemon juice for a similar fruit-forward note.

→ Can I assemble this dessert ahead of time?

Absolutely! Preparing it a few hours or even a day in advance improves texture and flavor as the layers meld.

→ How should I store leftovers?

Keep any remaining dessert covered and refrigerated. Enjoy within 2-3 days for the best taste and consistency.

→ What can I use instead of mascarpone?

If mascarpone isn't available, a blend of cream cheese and a little heavy cream can substitute for a similar texture.