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Raspberry Tiramisu Recipe

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4.3 from 59 reviews

A refreshing twist on classic Italian tiramisu featuring a vibrant homemade raspberry sauce, layers of mascarpone cream infused with white chocolate, and delicate ladyfingers soaked in milk. This dessert balances fruity tartness with creamy sweetness for an elegant, no-bake treat perfect for summer gatherings.

Ingredients

Raspberry Sauce

  • 2 ½ cups fresh raspberries (preferably organic)
  • 3 tablespoons sugar
  • 1 teaspoon lemon juice

Tiramisu Components

  • 2 tablespoons sugar
  • 3 egg yolks
  • 3 tablespoons sugar (separate)
  • 1 cup mascarpone cheese
  • 2 tablespoons white chocolate chips (plus extra for shaving, optional for decoration)
  • 18 ladyfingers (Matilde Vicenzi recommended)
  • ¾ cup milk
  • 1 tablespoon good quality cocoa powder (optional, for dusting)

Instructions

  1. Prepare Raspberry Sauce: Set aside a few of the best raspberries for garnish. Combine the remaining raspberries, sugar, and lemon juice in a pot over medium heat. Cook for a few minutes until the raspberries break down but avoid simmering too long. Set aside to cool, then strain about one-third of the sauce through a fine sieve, pressing to extract as much syrup as possible. Cover and refrigerate until needed.
  2. Make the Mascarpone Cream: Set up a double boiler by placing a glass bowl over a pot of low simmering water, ensuring the bowl doesn’t touch the water. Off the heat, beat the egg yolks and 2 tablespoons sugar using an electric mixer for a few minutes. Then, place the bowl over the simmering water and continue beating until the mixture reaches 150°F (65°C), around a minute or two. Remove and cool, stirring occasionally to prevent a skin from forming.
  3. Combine Cream Ingredients: Stir the mascarpone cheese into the cooled egg yolk mixture until smooth. Melt the white chocolate chips gently and fold them into the mascarpone cream mixture.
  4. Assemble the Tiramisu: Pour the milk into a shallow bowl. Quickly dip each ladyfinger biscuit into the milk for no more than one second per side. Arrange a layer of dipped ladyfingers in your serving glasses or containers, trimming to fit if necessary.
  5. Layer the Dessert: Spread a layer of the raspberry sauce over the soaked ladyfingers, followed by a layer of the white chocolate mascarpone cream. Repeat layering ending with a final cream layer to complete 8 servings.
  6. Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and dessert to set.
  7. Serve: Before serving, dust generously with cocoa powder or spoon the sieved raspberry sauce over the top. Garnish with fresh raspberries and shaved white chocolate if desired. Serve cold.

Notes

  • White chocolate adds richness to the cream but can be omitted if preferred.
  • The sugar in the raspberry sauce is low; adjust sweetness to your taste as needed.
  • You may top the tiramisu with cocoa powder or sieved raspberry sauce; the raspberry sauce offers a fresher flavor contrast.
  • For an adult twist, substitute the milk for diluted liqueur to soak the ladyfingers, but try the original first for best results.

Find it online: https://deliciousyum.com/raspberry-tiramisu-recipe/