Recipes › Dessert › Raspberry Tiramisu Recipe

Raspberry Tiramisu Recipe

Recipe by Pedro M. A. Neves

This Italian dessert reimagines the classic tiramisu by layering espresso-soaked ladyfingers with raspberry-infused mascarpone cream and fresh berries. The tart brightness of raspberries cuts through the richness of the traditional mascarpone, creating a sophisticated and balanced flavor profile. This elegant no-bake dessert is perfect for entertaining and improves in flavor when made a day ahead.

Ingredients

• 300 ml strong espresso or strong brewed coffee, cooled to room temperature
• 60 ml coffee liqueur (Kahlúa) or brandy, optional
• 40 ml water
• 2 tablespoons sugar
• 32 Italian ladyfinger biscuits (savoiardi), approximately 320g
• 500g mascarpone cheese, room temperature
• 100g fresh raspberries, plus additional for topping
• 75g granulated sugar
• 2 teaspoons vanilla extract
• 3 large egg yolks
• 30ml heavy cream, whipped to soft peaks
• 2 tablespoons unsweetened cocoa powder for dusting
• 2 tablespoons dark chocolate, finely grated, for topping

Instructions

1. Combine cooled espresso, liqueur if using, water, and sugar in a shallow bowl. Stir until sugar dissolves completely. Set aside to cool further.

2. In a separate bowl, whisk together egg yolks and granulated sugar over a bain-marie (double boiler) or in a heatproof bowl set over gently simmering water, whisking constantly for 3-4 minutes until the mixture reaches 65°C (149°F) on an instant-read thermometer. Remove from heat and let cool for 2 minutes.

3. In a large bowl, stir mascarpone cheese gently with a spatula to loosen it. Fold in the cooled egg mixture in two additions until fully incorporated and smooth.

4. Gently crush half of the fresh raspberries with a fork in a small bowl, then fold into the mascarpone mixture along with vanilla extract. Fold in the whipped cream carefully to maintain airiness.

5. Dip each ladyfinger into the espresso mixture for 1-2 seconds per side—do not oversoak—and arrange in a single layer on the bottom of a 23 by 33 cm (9 by 13 inch) baking dish.

6. Spread half of the mascarpone-raspberry mixture over the first layer of ladyfingers using an offset spatula or the back of a spoon.

7. Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone-raspberry mixture. Smooth the surface evenly.

8. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow flavors to meld and texture to set.

9. Just before serving, dust the entire surface generously with cocoa powder using a fine-mesh sieve. Scatter remaining whole raspberries and grated chocolate over the top.

Substitutions

• Use pasteurized or ultra-high temperature egg yolks to avoid raw egg concerns; heat to 65°C as directed for safety.
• Substitute mascarpone with a blend of heavy cream and cream cheese (equal parts) if needed.
• Replace coffee liqueur with brandy, dark rum, or omit entirely for an alcohol-free version.
• Use frozen raspberries (thawed and drained) if fresh raspberries are unavailable; drain excess liquid before using.

Tips

• The key to perfect tiramisu is not over-soaking the ladyfingers; a quick 1-2 second dip maintains their structure while absorbing enough coffee flavor.
• Make this dessert 24 hours ahead; tiramisu actually improves overnight as the flavors meld and the texture becomes creamier.
• Keep all ingredients cool before assembly, and work quickly to prevent the mascarpone mixture from becoming too soft.
• For a classic presentation without safety concerns about raw eggs, use pasteurized eggs or invest in a dedicated egg pasteurizer.

Tiramisu originated in the Veneto region of northeastern Italy during the 1950s, traditionally made with mascarpone, espresso, and cocoa. This raspberry variation honors regional Italian traditions of incorporating fresh fruit into classic desserts, reflecting the importance of seasonal berries in Italian cuisine.

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