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Raspberry Tiramisu: Light and Creamy Summer Dessert

A close-up of a square slice of raspberry tiramisu featuring layers of sponge cake, cream, and fresh raspberries, dusted with powdered sugar.
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Make this elegant, no-bake Raspberry Tiramisu for a refreshing twist on the classic Italian dessert. It features fresh raspberries layered with creamy mascarpone filling and soaked ladyfingers.

Ingredients

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  • 1 cup strong brewed coffee, cooled
  • 1/4 cup raspberry liqueur (like Chambord) or vodka (optional)
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 16 ounces mascarpone cheese, softened
  • 1 1/2 cups heavy cream, cold
  • 1 package (7 ounces) ladyfingers (about 24 cookies)
  • 2 cups fresh raspberries, divided
  • Powdered sugar, for dusting

Instructions

  1. Prepare the soaking liquid: In a shallow bowl, combine the cooled coffee and the raspberry liqueur or vodka, if using. Set aside.
  2. Make the custard base: In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture is pale yellow and thick. Whisk in the vanilla extract.
  3. In a separate large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Set aside.
  4. Gently fold the softened mascarpone cheese into the egg yolk mixture until just combined and smooth. Do not overmix.
  5. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain. This is your raspberry cream.
  6. Assemble the dessert: Quickly dip one side of each ladyfinger into the coffee mixture. Do not soak them, as they will become too soggy.
  7. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish or a similar sized serving dish.
  8. Spread half of the raspberry cream evenly over the ladyfingers. Sprinkle one cup of fresh raspberries over the cream layer.
  9. Repeat the layers: Dip and arrange a second layer of ladyfingers, top with the remaining raspberry cream, and scatter the remaining cup of fresh raspberries on top.
  10. Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, to allow the ladyfingers to soften and the flavors to meld.
  11. Before serving, dust the top generously with powdered sugar. Slice and serve this easy summer tiramisu idea.

Notes

  • For a no-egg raspberry dessert, you can omit the egg yolks and increase the heavy cream slightly, beating it to stiff peaks and folding it into the mascarpone.
  • If you prefer a lighter dessert, use Greek yogurt mixed with a little cream cheese instead of all the heavy cream, but the texture will be less traditional.
  • This is a make ahead raspberry trifle alternative; it tastes best when chilled for a full 24 hours.
  • Keep leftovers refrigerated and consume within three days for best quality.

Nutrition

Find it online: https://cookingzenith.com/raspberry-tiramisu-recipe-easy-summer-dessert/