Raspberry Tiramisu
Raspberry tiramisu is a fruity, coffee-free take on the Italian classic and this version tastes more like the original than any cream based recipe.
There are some people who simply don’t like coffee and are not able to partake in the joy that is classic authentic Italian tiramisù.
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While this raspberry tiramisu recipe is NOT a real tiramisu because it doesn’t contain all of the 6 ingredients which are required. Of the savoiardi biscuits, coffee, eggs, mascarpone, sugar and cocoa, it only omits the coffee so it’s the closest to the real deal, but in raspberry form. I’m calling it a tiramisu so that those of you looking for it will find it!
Why This Raspberry Tiramisu Recipe Works
This raspberry tiramisu recipe works because it is based on the original and authentic tiramisu recipe from Le Beccherie in Treviso (the home of this classic dessert.) I have made tiramisù countless times and it is a recipe that won’t fail you. I also added white chocolate to the mascarpone cream for more flavor, and it works really well!
Did you know that raspberries offer a lot of health benefits like fiber, and many vitamins and minerals? So you can look at this raspberry tiramisu as part of your fruit intake for the day 😜
If you love raspberries, try these super light and fluffy raspberry muffins, too!
Notes on this Raspberry Tiramisu Recipe
- While it adds a lot to the flavor of the mascarpone cream, you can omit the white chocolate if there is some reason you don’t want to use it.
- The added sugar to the raspberries is low, you should taste it and adjust as desired, however, we enjoyed it as written.
- You can top the tiramisu with sieved raspberry sauce, or a dusting of cocoa powder. I personally preferred the sauce much more.
- If you’d like to add a liqueur to the dessert, omit the milk and dilute the liqueur of choice to dip the savoiardi. However, I’d suggest making the recipe as is first and making changes the next time.
Raspberry Tiramisù
Adapted from original tiramisù recipe from Le Beccherie Makes 8 Servings
FULL PRINTABLE RECIPE BELOW
Ingredients for Raspberry Sauce
- fresh raspberries, preferably organic
- sugar
- lemon juice
Ingredients for the Tiramisù
- egg yolks
- sugar
- mascarpone (I love the Galbani brand)
- white chocolate (extra for shavings to decorate)
- Savoiardi biscuits (ladyfinger cookies)
- milk
- (optional: unsweetened cocoa)
Special equipment: candy thermometer, glasses for the dessert (use clear glass as you want to be able to see the layers.)
Directions
Make the Raspberry Sauce
Set aside some raspberries for decoration.
Combine the remaining raspberries, sugar and lemon juice in a pot over medium heat and cook for a few minutes until the raspberries have broken down and are cooked.
Set the raspberry sauce aside to cool.
Use some of the raspberry sauce and put into a fine sieve, pressing the berries to extract as much rasberry syrup as possible. Cover and refrigerate until needed.
Prepare the Tiramisu Components
Temper the egg yolks with the sugar over a double boiler.
Add the mascarpone and melted white chocolate, mix well. Now you are ready to assemble the dessert.
Assemble the Raspberry Tiramisu
Dip the savoiardi biscuits in the milk, cut to size and place in the glass, then add some of the raspberry sauce (with seeds) and top with a layer of mascarpone cream. Note: if you decide to use Chambord (black raspberry liqueur diluted with water) omit the milk.
Repeat the steps once more and finish with cream at the top. Refrigerate for at least 4 hours, but preferably overnight.
To Serve
Top each dessert with a dusting of unsweetened cocoa powder then clean the rim of the glass. Add a raspberry if desired.
Alternatively, spoon some of the sieved raspberry sauce over the top (you can add some gelatin for a more professional appearance, but I wanted to make it easier for you, and don’t think it’s worth the bother, as you can see.)
You can stop there and top with a fresh raspberry, or you can add a little shaved white chocolate (use parchment paper as a guide if you only want to add a little, as I did.)
And all there’s left to do is to dig in! Just look at this first bite!
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And if you’re a real tiramisu fan, check out my Biscoff tiramisu, too!
Raspberry Tiramisu
Special Equipment
Ingredients
Raspberry Sauce
- 2 ½ c raspberries (fresh, preferably organic)
- 3 Tbsp sugar
- 1 tsp lemon juice
Tiramisu Components
- 2 Tbsp sugar
- 3 egg yolks
- 3 Tbsp sugar
- 1 c mascarpone
- 2 Tbsp white chocolate chips (weighing is more accurate) extra for shaving, if desired for decoration
- 18 ladyfingers Matilde Vicenzi is recommended
- ¾ c milk
- 1 Tbsp cocoa good quality (optional)
Instructions
- Set aside a few of the best looking raspberries to decorate the dessert.
Make the Raspberry Sauce
- Combine the remaining raspberries, sugar and lemon juice in a pot over medium heat and cook for a few minutes until the raspberries have broken down and are cooked (don't simmer too long, we're not making jam.)
- Set the raspberry sauce aside to cool. Take about a third of the raspberry sauce and put into a fine sieve, pressing the berries to extract as much rasberry syrup as possible. Cover and refrigerate until needed.
Prepare the Tiramisu
- Set up a double boiler (if you don't have one) by placing a glass bowl over a little hot water (the bowl should not touch the water) over low heat.
- Using an electric hand mixer, beat the egg yolks and remaining sugar off the heat for a few minutes, then transfer the bowl over to the barely simmering water in the pot until the temperature reaches 150 degrees F (or 65 C.)
- Continue beating for a minute or two, then allow to cool, stirring occasionally so it doesn't create a skin.
- Add the mascarpone to the mixture, and stir until well-combined.
- Melt the white chocolate and add to the egg and mascarpone cream.
- Pour some cold milk into a bowl. Begin dipping the ladyfinger biscuits into the coffee, once on each side. Do this quickly (no more than one second each side), then place each one on the platter (or in the dish) in a row (this is the original method).
- Begin dipping the ladyfinger biscuits into the milk, once on each side. Do this quickly (no more than one second each side), then cut the cookie as needed for the bottom layer, and place into the glass or containers you'll be using.
- Spread a little of the raspberry sauce over the soaked biscuit, then add a layer of white chocolate mascarpone cream.
- Repeat this, and end with the cream (make all 8 servings in this manner.)
- Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. When ready to serve, remove from the refrigerator, and dust generously with cocoa (from a sieve) or top with the smooth raspberry sauce (which was sieved.)
- Decorate with fresh raspberries and shaved white chocolate, if desired and serve cold.
Notes
- While it adds a lot to the flavor of the mascarpone cream, you can omit the white chocolate if there is some reason you don’t want to use it.
- The added sugar to the raspberries is low, you should taste it and adjust as desired, however, we enjoyed it as written.
- You can top the tiramisu with sieved raspberry sauce, or a dusting of cocoa powder. I personally preferred the sauce much more.
- If you’d like to add a liqueur to the dessert, omit the milk and dilute the liqueur of choice to dip the savoiardi. However, I’d suggest making the recipe as is first and making changes the next time.
Nutrition
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