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Raspberry Tiramisu: A Fresh Summer Variation

A perfect square slice of raspberry tiramisu layered with cream and ladyfingers, topped with fresh raspberries.
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Make this easy, no-bake Raspberry Tiramisu dessert. This layered mascarpone cream dessert uses fresh raspberries and liqueur-soaked ladyfingers for a bright, elegant summer treat.

Ingredients

Scale
  • 1 cup heavy whipping cream
  • 16 ounces mascarpone cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries, divided
  • 1/4 cup raspberry liqueur (or raspberry syrup for non-alcoholic)
  • 1 tablespoon lemon juice
  • 2 (7 ounce) packages ladyfingers (about 40 cookies)
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. Prepare the raspberry soak: Gently mash 1/2 cup of the fresh raspberries in a small bowl. Stir in the raspberry liqueur and lemon juice. Set aside.
  2. Make the cream: In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
  3. In a separate bowl, beat the softened mascarpone cheese, granulated sugar, and vanilla extract until smooth and creamy.
  4. Gently fold the whipped cream into the mascarpone mixture until just combined. Do not overmix.
  5. Assemble the dessert: Quickly dip one side of each ladyfinger into the raspberry soak mixture. Do not soak them too long or they will fall apart.
  6. Arrange a single layer of soaked ladyfingers in the bottom of an 8×8 inch baking dish or a similar sized serving dish.
  7. Spread half of the mascarpone cream mixture evenly over the ladyfingers.
  8. Sprinkle half of the remaining fresh raspberries over the cream layer.
  9. Repeat the layers: Dip and arrange a second layer of soaked ladyfingers over the raspberries. Top with the remaining mascarpone cream.
  10. Cover the dish and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set. This is a great make ahead raspberry dessert.
  11. Before serving, dust the top generously with powdered sugar and garnish with the remaining fresh raspberries.

Notes

  • For a no-egg tiramisu, follow this recipe exactly. It relies on whipped cream for structure.
  • If you prefer a stronger raspberry flavor, you can gently fold 1/4 cup of raspberry puree into the mascarpone cream mixture.
  • This layered fruit mascarpone dessert is best served chilled directly from the refrigerator.

Nutrition

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