Description
This raspberry tiramisu with mascarpone cream is a light, no-bake dessert layered with raspberry syrup, fluffy cream, and soft ladyfingers. A refreshing twist on the classic Italian dessert perfect for spring and summer.
Ingredients
- 2 cups fresh raspberries
- 1/2 cup raspberry jam
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 24 ladyfinger biscuits
- 1 cup heavy cream (cold)
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- White chocolate shavings (optional)
- Mint leaves (optional)
Instructions
1. In a saucepan, combine raspberries, jam, water, sugar, and lemon juice. Simmer for 5โ7 minutes and mash lightly.
2. Strain the mixture if desired and let it cool completely.
3. Whip cold heavy cream until soft peaks form.
4. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth.
5. Fold whipped cream gently into mascarpone mixture.
6. Dip ladyfingers quickly into raspberry syrup.
7. Arrange a layer of soaked ladyfingers in a dish.
8. Spread mascarpone cream evenly over the layer.
9. Add fresh raspberries on top.
10. Repeat layers and finish with mascarpone cream.
11. Garnish with raspberries, white chocolate, or mint.
12. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use fresh ripe raspberries for best flavor.
- Frozen raspberries work well for syrup if thawed first.
- You can substitute strawberries or mixed berries.
- Chill time is essential for proper texture.
- Store in refrigerator up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg