Description
A refreshing twist on the classic Italian dessert, this Fresh Raspberry Tiramisu combines the vibrant flavor of fresh raspberries with creamy mascarpone cheese and delicate ladyfingers soaked in coffee or tea, layered and chilled to perfection.
Ingredients
Scale
Raspberry Sauce
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
Mascarpone Mixture
- 1 cup mascarpone cheese
- 1/4 cup granulated sugar
- 1 cup brewed coffee or tea (cooled)
Assembly
- 2 cups fresh raspberries (for garnish)
- 20 savoiardi biscuits (ladyfingers)
- 1 tsp agar-agar powder
Instructions
- Prepare the raspberry sauce: Blend 1 cup of fresh raspberries with 1/4 cup sugar and 1/4 cup fresh lemon juice until smooth. Strain the mixture to remove seeds for a silky texture, if desired.
- Mix mascarpone: In a bowl, combine the mascarpone cheese with the remaining 1/4 cup sugar and the cooled brewed coffee or tea. Whisk together until smooth and creamy.
- Soak ladyfingers: Briefly dip each savoiardi biscuit into the coffee mixture to absorb flavor without becoming soggy. Layer them evenly in the bottom of a serving dish.
- Assemble layers: Spread half of the mascarpone mixture evenly over the ladyfinger layer. Drizzle half of the raspberry sauce on top of the mascarpone layer. Repeat the layers with the remaining soaked ladyfingers, mascarpone mixture, and raspberry sauce.
- Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours or preferably overnight to let the flavors meld and the dessert set completely before serving.
Notes
- For a seedless raspberry sauce, straining the blended raspberries is recommended.
- If coffee is not preferred, strong brewed tea works as a flavorful alternative for soaking ladyfingers.
- Ensure ladyfingers are dipped briefly to prevent sogginess in the dessert.
- This tiramisu contains no raw eggs, making it safe for most diets.
- Garnish with additional fresh raspberries for an appealing presentation.
