Description
This Easy Raspberry Tiramisu is a delightful eggless dessert that combines layers of ladyfingers soaked in a light raspberry soak with luscious mascarpone cream and fresh raspberries. The homemade raspberry coulis adds a burst of fruity flavor, making it a perfect refreshing treat for special occasions or gatherings. With a creamy, fluffy texture and a beautiful presentation, this tiramisu is an irresistible twist on the classic Italian dessert.
Ingredients
Raspberry Coulis
- 1½ lb fresh raspberries
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 1½ tbsp cornstarch
- 1½ tbsp water
Mascarpone Cream
- 1 lb mascarpone cheese (cold from the fridge)
- ½ lemon zest
- 2 cups heavy cream (cold from the fridge)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Assembly
- 32 ladyfingers (savoiardi)
- ½ lb fresh raspberries (for layering)
- ½ cup (125g) cooled raspberry coulis (reserved from above)
- ½ cup (125 ml) water (to dilute coulis for soak)
Instructions
- Prepare Raspberry Coulis: In a saucepan, combine 1½ lb fresh raspberries, 2 tbsp lemon juice, and ½ cup granulated sugar. Simmer over medium heat until the berries begin to break down, about 10-15 minutes. Stir in a slurry made from 1½ tbsp cornstarch mixed with 1½ tbsp water. Continue cooking for another 2-5 minutes until the mixture thickens to a loose jam consistency.
- Strain and Cool: Strain the raspberry coulis through a fine sieve to remove seeds for a smooth finish. Allow the coulis to cool completely to around room temperature before usage to prevent melting the cream layers later. You should have approximately 2 cups of coulis.
- Make Mascarpone Cream: In a bowl, gently mix 1 lb cold mascarpone cheese with ½ teaspoon lemon zest using a spatula until creamy and smooth without overbeating. In a separate bowl, whip 2 cups cold heavy cream with 1 cup powdered sugar and 1 tsp vanilla extract until medium-stiff peaks form.
- Fold Creams: Fold the whipped cream into the mascarpone mixture in three parts using gentle slow strokes to keep the mixture light and airy. Set this mascarpone cream aside for assembly.
- Prepare Raspberry Soak: In a shallow dish, combine ½ cup cooled raspberry coulis with ½ cup water to create a light soaking liquid for the ladyfingers.
- Assemble the Tiramisu: Dip each ladyfinger into the raspberry soak for 12-15 seconds, ensuring they absorb some liquid but do not become soggy. Arrange a single layer of soaked ladyfingers in a 9-inch square pan.
- Layer Components: Spread 6 tbsp (90g) raspberry coulis evenly over the ladyfingers, then sprinkle 1 cup fresh raspberry pieces on top. Add half of the mascarpone cream over the raspberries and smooth the surface with a spatula or scoop.
- Repeat Layers: Repeat the layering process by adding another soaked layer of ladyfingers, 6 tbsp coulis, fresh raspberries, and the remaining mascarpone cream, smoothing the top layer carefully.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight. This allows the flavors to meld and the dessert to set firmly.
- Serve and Decorate: Before serving, drizzle additional raspberry coulis over the top and garnish with fresh raspberries and mint leaves for an attractive presentation. Slice and enjoy this creamy, fruity, and refreshing tiramisu.
Notes
- Cooling the coulis completely before mixing with cream is essential to maintain the texture of the mascarpone cream.
- Using cold mascarpone and heavy cream helps achieve the best whipped texture.
- Dipping ladyfingers quickly prevents them from getting too soggy and losing structure.
- The recipe is eggless, making it safer and easier for those avoiding raw eggs.
- Chilling overnight is recommended for the best flavor and texture development.
- For a smoother coulis, straining is optional but encouraged.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
