The sweet yet tangy scent of fresh raspberries wafts through the air as you indulge in a luscious serving of Raspberry and Mascarpone Tiramisu. This delightful dessert combines the rich creaminess of mascarpone cheese with the vibrant flavors of raspberries, creating a refreshing treat that takes just 30 minutes to prepare, plus chilling time. The beauty of this recipe lies in its layers, showcasing both the delicate textures of the cream and the bright bursts of fruit.
This recipe is perfect for anyone looking to impress guests at dinner parties or simply to celebrate a special occasion. It’s an excellent make-ahead dessert; just prepare it a day in advance and let it chill in the refrigerator, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- The creamy mascarpone perfectly balances the tartness of fresh raspberries.
- Layers of tiramisu create an appealing visual and textural contrast.
- It’s a no-bake dessert, saving you time in the kitchen.
- Fresh raspberries add a vibrant pop of color and flavor.
What You’ll Need
Gather these ingredients to create your delightful dessert.
For the Tiramisu
- 300 g framboises fraîches
- 250 g mascarpone
- 12 biscuits à la cuillère
- 2 œufs (separé)
- 70 g sucre en poudre
- 80 ml coulis de framboise
- 1 pinch sel
For Serving
- Eau (to dilute coulis if needed)
- Sucre glace (for decoration)
Use frozen raspberries if fresh ones are unavailable.
Substitutions & Swaps
- Mascarpone can be replaced with cream cheese.
- Ladyfinger biscuits can be swapped for sponge cake.
- Fresh raspberries may be substituted with strawberries or blueberries.
- Coulis can be homemade or bought ready-made.
How to Make It
Create this indulgent dessert in just a few simple steps.
1. Separate eggs
Separate the egg whites from the yolks into two different bowls.
2. Beat yolks
In a bowl, whisk the egg yolks with the sugar until the mixture is fluffy and light in color.
3. Mix mascarpone
Add the mascarpone to the egg yolk mixture and blend until you achieve a smooth cream.
4. Whip egg whites
Whip the egg whites with a pinch of salt until stiff peaks form.
5. Fold in egg whites
Gently fold the whipped egg whites into the mascarpone cream until fully combined.
6. Prepare coulis
If the raspberry coulis is too thick, dilute it slightly with water to reach a pourable consistency.
7. Assemble dessert
Dip the ladyfinger biscuits in the coulis and lay them in a single layer at the bottom of a serving dish.
8. Layer cream and raspberries
Spread a layer of the mascarpone cream over the biscuits and add a few fresh raspberries on top.
9. Repeat layers
Repeat the layers of dipped biscuits, cream, and raspberries until the dish is full, finishing with cream on top. Smooth out the surface.
10. Chill dessert
Refrigerate the assembled tiramisu for at least 4 hours to set.
11. Decorate and serve
Before serving, decorate with fresh raspberries and a dusting of powdered sugar.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, it can change the texture.
Reheat: Not applicable, serve chilled.
Tips for Best Results
- Use fresh raspberries for the best flavor and texture.
- Allow the tiramisu to chill overnight for enhanced flavor.
- Whip the egg whites to stiff peaks for a fluffy texture.
- Gently fold the egg whites to maintain the airy consistency.
Serving Suggestions
- Pair with a glass of sparkling wine for a festive touch.
- Serve alongside a scoop of vanilla ice cream for added indulgence.
- Enjoy during summer gatherings for a refreshing finish.
