Decadent Raspberry Tiramisu
Silky mascarpone cream, raspberry-soaked ladyfingers, and fresh berries stack into a bright, no-bake tiramisu stunner.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup raspberry jam or preserves
- 0.5 cup water
- 0.25 cup granulated sugar
- 1 tbsp lemon juice fresh
- 2 tbsp raspberry liqueur (Chambord) optional
- 12 oz crisp ladyfingers (savoiardi)
- 3 cup fresh raspberries divided
- 16 oz mascarpone cheese cold
- 1.5 cup heavy whipping cream chilled
- 0.75 cup confectioners' sugar
- 2 tsp vanilla extract
- 1 tsp lemon zest finely grated
- 2 oz white chocolate shaved, for topping (optional)
- 2 tbsp freeze-dried raspberries crushed, optional
Instructions
Preparation Steps
- Simmer jam, water, sugar, and lemon juice for 2 minutes, stirring until glossy.
- Cool the syrup to room temperature, then stir in raspberry liqueur if using.
- Whip the cold cream, confectioners’ sugar, and vanilla to medium peaks.
- Loosen mascarpone with lemon zest, then gently fold into the whipped cream.
- Briefly dip ladyfingers in cooled syrup. Arrange a snug layer in a 9x13-inch dish.
- Spread half the mascarpone cream over the ladyfingers. Scatter half the raspberries on top.
- Repeat with a second dipped-ladyfinger layer and the remaining cream and berries.
- Cover and chill at least 4 hours, preferably overnight, to set and meld flavors.
- Before serving, garnish with white chocolate shavings and crushed freeze-dried raspberries.
Notes
Swap the liqueur with 1 extra tablespoon lemon juice for an alcohol-free version, or add a whisper of almond extract for a nutty twist. For the cleanest slices, freeze the chilled tiramisu 20–30 minutes before cutting. Store covered in the fridge up to 3 days.
This recipe is an original creation inspired by classic Decadent Raspberry Tiramisu flavors. All ingredient ratios and instructions are independently developed.