The only thing better than classic tiramisu? If you’re a raspberry lover, the answer is: Raspberry Tiramisu! Make up to 24 hours in advance, cover with plastic wrap, then refrigerate until needed!
Fresh Raspberry Tiramisu
I love tiramisu. And I know you do, too! My classic tiramisu for a crowd is one of the most popular recipes on this website. If you’re a tiramisu purist, that’s definitely the recipe for you!
But if you’re a flavor junkie and have been searching for a new way to make tiramisu, this raspberry version might be right up your alley! It’s everything you want from tiramisu – rich, creamy, and lusciously smooth – but with a raspberry kick.
What’s in Raspberry Tiramisu?
- Eggs: You will only need use egg yolks in this recipe. But don’t toss those egg whites! You can use them in an egg white omelette, white cake, or coconut macaroons.
- Sugar: Granulated sugar adds sweetness and gives body to the mascarpone mixture. Do not sub another sweetener in this recipe.
- Raspberry Liqueur: Framboise or Chambord both work well. If you’re not looking to invest in a whole bottle, check the mini bottles section at the liquor store. In a pinch, Grand Marnier or amaretto can also be used, but they WILL change the overall flavor.
- Salt: As in most recipes, salt balances the sweetness and enhances all of the other flavors in the recipe.
- Mascarpone Cheese: If you cannot find it, cream cheese would be your best replacement option. Be sure to use the brick-style cream cheese. Be sure either cheese is at room temperature!
- Heavy Cream: It must be COLD! And beat the cream just until soft peaks form. If you whip too long, it will become grainy and ruin the entire mascarpone mixture.
- Confectioners’ Sugar: A small amount helps thicken and sweeten the whipped cream.
- Coffee: Use very strong, very hot, freshly brewed! Don’t like coffee? Try making a very hot batch of tea instead. Earl grey or Chai tea would be lovely.
- Chocolate: Dark chocolate avoids adding too much sweetness to the coffee mixture. To ensure it melts evenly, finely chop it. Buy extra chocolate to shave on top of the top layer of raspberries, if desired. I usually add around a 1/4 cup.
- Vanilla Extract: Always use pure vanilla, not imitation. If you don’t have any, you can make this without it.
- Almond Extract: Ditto what’s said above. This ingredient is optional and may be omitted.
- Lady Fingers: Do not – I repeat, DO NOT – use soft lady fingers. You must use hard lady fingers for this recipe to work.
- Raspberry Jam: I prefer a seedless raspberry jam, but if you like the seeds, go ahead and use whatever variety you prefer. Blackberry jam or blueberry jam could also work.
- Raspberries: Us fresh raspberries here, and be picky! I suggest picking them over and discard any mushy ones.
- Unsweetened Cocoa Powder: You’l use this to cut the top of the tiramisu. Which adds a pretty contrast and subtle cocoa taste, but may be skipped if desired.
Make Mascarpone Mixture
- Before you start this recipe, be sure you have a large enough serving dish! You’ll need a deep 9×13-inch pan that’s 4.5 quarts or so in capacity.
- Make the Mascarpone Mixture! You’ll need a handheld electric mixture for this step. Beat the egg yolks and sugar until thick and pale yellow. This will take around 3 minutes. You don’t want to over beat here!
- Decrease the mixer speed to low speed and add the raspberry liqueur and salt, beating until combined. Then you’ll continue beating the mixture until it registers 145 degrees (F) on an instant-read thermometer.
- Add in the mascarpone and mix until completely combined. Let the mixture chill for 15 minutes or so, stirring occasionally with a rubber spatula.
- Make the whipped cream by beating the heavy cream and powdered sugar JUST until soft peaks form. Do not over mix!!!
- Fold half of the whipped cream into the mascarpone mixture, stirring gently to combine. The mix in the remaining whipped cream.
Your mascarpone mixture is now ready to be used!
Make Raspberry Tiramisu
- Dip half of the lady fingers! Then arrange them in a single layer on the bottom of the baking dish. Be careful not to over soak the lady fingers, or they’ll get too soft and soggy.
- Add Raspberry Jam! Spread half of the jam over the ladyfingers, then spread half of the mascarpone over the jam. Top with fresh raspberries!
- Do it Again! Repeat the same process.
- Refrigerate! You’ll need to cover and refrigerate for 8 hours – or overnight!
- Slice and Serve! When you’re ready, uncover and lightly dust with cocoa. Top with shaved chocolate.
More Raspberry Desserts:
- Overnight Raspberry French Toast Casserole
- White Chocolate Almond Raspberry Cake
- 5-Ingredient Raspberry Cheesecake Thumbprint Cookies
- Lemon Raspberry Cake
- White Chocolate Raspberry Cheesecake Brownies
- 9 large egg yolks
- 1/2 cup (99g) granulated sugar
- 1/4 cup (57ml) raspberry liqueur
- 1/4 teaspoon salt
- 2 cups (16 ounces/454g) mascarpone cheese room temperature
- 2 cups (454ml) heavy whipping cream
- 2 Tablespoons (28g) confectioners' sugar
- 2 cups (454ml) strong coffee freshly brewed (HOT!)
- 2 ounces (57g) dark chocolate finely chopped
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- 48 hard lady fingers
- 1 cup (275g) seedless raspberry jam divided
- 4 6 ounce containers fresh raspberries
- unsweetened cocoa powder for dusting
- chocolate shavings for dusting, optional
- Fill a large saucepan with 3-inches of water and bring to a boil over high-heat. Then decrease the heat to a simmer.
- In a large glass bowl (choose one that will fit snugly on top of your saucepan), add the egg yolks and sugar. Using a handheld electric mixer, beat on high-speed until the mixture is thick and pale yellow, about 3 to 4 minutes.
- Decrease the mixer speed to low speed and add the raspberry liqueur and salt, beating until combined.
- Place the bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Then, using the handheld electric mixer, beat the mixture until it’s very thick, and the temperature registers 145 degrees (F) on an instant-read thermometer. This can take about 10 minutes, so be patient and don’t stop mixing (or the mixture can curdle).
- Carefully remove the bowl from heat and add in the mascarpone cheese, a little bit at a time, mixing slowly, until the mixture is smooth, and the cheese is completely combined.
- Set aside - at room temperature, for 15 minutes, or until the mixture has cooled down.
- In a large chilled bowl, combine the heavy cream and confectioners' sugar and, using a handheld electric mixer, beat on medium-speed until soft peaks form.
- Using a silicone spatula, gradually fold the whipped cream into the mascarpone mixture, stirring well to combine. Set aside.
- In a large bowl, combine the hot coffee and chopped chocolate and whisk until the chocolate is completely melted. Then whisk in the vanilla and almond extracts.
- Quickly dip half of the ladyfingers into the coffee mixture and arrange in a single layer on the bottom of a 9x13-inch baking dish. Be careful not to soak the lady fingers too long, or they'll yield a soggy tiramisu.
- Spread half of the jam over the ladyfingers. Then spread half of the mascarpone mixture over the jam mixture. Sprinkle 2 cups of the fresh raspberries on top of the mascarpone cheese, sprinkling them randomly but evenly to ensure each slice will contain some fresh raspberries.
- Repeat this process, layering with the remaining ladyfingers, then the jam mixture, then the remaining mascarpone cheese. Cover the top with the remaining fresh raspberries.
- Cover and refrigerate for at least 8 hours before serving. Or up to 24 hours!
- Uncover the tiramisu and lightly dust with cocoa powder. Top with shaved chocolate. Slice and serve!
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