Raspberry Tiramisu with Mascarpone Cream
This fresh raspberry tiramisu is a fruity twist on the classic Italian dessert, featuring soft ladyfinger layers soaked in raspberry syrup, creamy mascarpone filling, and a vibrant raspberry topping. Light, refreshing, and irresistibly creamy.
Equipment
- Saucepan
- Mixing bowls
- Hand mixer or whisk
- Spatula
- 9x9 inch baking dish
- Measuring cups and spoons
Ingredients
- 3 cups fresh raspberries
- ¾ cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup water
- 24 ladyfinger cookies
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Add raspberries, granulated sugar, lemon juice, and water to a saucepan and simmer over medium heat for 8–10 minutes until thick and juicy.
- Mash slightly and let the raspberry mixture cool completely.
- Whip the heavy cream until stiff peaks form.
- In another bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold whipped cream into the mascarpone mixture until fluffy.
- Dip each ladyfinger quickly into the cooled raspberry syrup and layer them in a baking dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Spoon half of the raspberry mixture over the cream layer.
- Repeat layers with remaining ladyfingers, cream, and raspberry mixture.
- Smooth the top and cover with plastic wrap.
- Refrigerate for at least 4 hours before serving.
Notes
Nutritional Info (Approximate per serving)
- Calories: 380
- Carbohydrates: 42g
- Fat: 22g
- Protein: 5g
- Sugar: 28g
