Description
Delectable Raspberry Tiramisu Delight is a luscious no-bake Italian dessert that layers fresh raspberries, raspberry preserves, mascarpone cream, and espresso-soaked ladyfingers. This fruity twist on classic tiramisu offers a refreshing, elegant treat perfect for special occasions or anytime you crave a light yet indulgent dessert.
Ingredients
Scale
Fruit and Flavoring
- 1 1/2 cups fresh raspberries (plus extra for garnish)
- 1/2 cup raspberry preserves
- 1/4 cup raspberry liqueur or orange juice
Cream Mixture
- 1 cup heavy cream
- 8 oz mascarpone cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Base and Garnish
- 24 ladyfinger cookies (savoiardi)
- 1/2 cup brewed espresso or strong coffee, cooled
- 1 tbsp unsweetened cocoa powder (for dusting)
- Fresh mint, for garnish (optional)
Instructions
- Prepare Raspberry Mixture: In a small bowl, combine raspberry preserves with raspberry liqueur or orange juice, stirring until well blended to infuse the fruit flavor with a touch of sweetness and acidity.
- Whip Cream: In a separate bowl, beat the heavy cream using a mixer until soft peaks form, creating a light and airy texture that will blend beautifully with the mascarpone.
- Mix Mascarpone Mixture: In another bowl, combine the softened mascarpone cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy without lumps.
- Fold Cream into Mascarpone: Gently fold the whipped cream into the mascarpone mixture, carefully mixing until the filling is homogeneous and fluffy, preserving the airiness.
- Assemble First Layer: Quickly dip half of the ladyfinger cookies into the cooled espresso, making sure they are soaked but not soggy. Arrange them in a single layer in a 9×9-inch dish to form the base.
- Add Raspberry Mixture: Spoon half of the raspberry preserves mixture evenly over the layer of ladyfingers, spreading it to cover all cookies well.
- Top with Mascarpone Cream: Spread half of the mascarpone and cream mixture over the raspberry layer, smoothing the surface with a spatula for an even finish.
- Scatter Fresh Raspberries: Distribute half of the fresh raspberries evenly over the mascarpone layer to add freshness and burst of flavor.
- Repeat Layers: Repeat the dipping of remaining ladyfingers in espresso and layering with the remaining raspberry mixture, mascarpone cream, and fresh raspberries.
- Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set perfectly.
- Serve: Just before serving, dust the top with unsweetened cocoa powder and garnish with extra fresh raspberries and mint leaves if desired for an elegant presentation.
Notes
- This dessert can be made up to 2 days in advance for enhanced flavor patience is key.
- If you prefer a sweeter dessert, increase the powdered sugar in the mascarpone filling slightly, tasting as you go.
- Use fresh espresso or strong coffee to avoid bitterness; cooling it completely before dipping ladyfingers is essential to prevent sogginess.
- For an alcohol-free option, substitute raspberry liqueur with orange juice or additional coffee.
- Ensure mascarpone is at room temperature before mixing to achieve a smooth filling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 square (about 1/9th of the dessert)
- Calories: 360
- Sugar: 20g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
