Description

This Raspberry Tiramisu features creamy mascarpone and luscious raspberries, creating a delightful dessert perfect for gatherings or a sweet treat at home. Its easy preparation and refreshing flavors will make it a favorite among dessert lovers.

Ingredients

Scale

4½ cups (630 g) fresh or frozen raspberries
½ cup (100 g) granulated sugar
3 tbsps (45 ml) fresh lemon juice
1 cup (240 ml) water
1 tbsp cornstarch plus 2 tbsps (30 ml) water
16 oz (454 g) cold mascarpone cheese
8 oz (226 g) full-fat cream cheese softened
1 cup (120 g) confectioners' sugar
1 tsp (5 ml) vanilla extract
4 tbsps (60 ml) raspberry purée divided
3 cups (720 ml) cold heavy whipping cream
40-48 ladyfingers cookies
fresh raspberries for topping
confectioners' sugar
mint sprigs
any leftover raspberry purée

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Instructions

In a medium saucepan over medium heat, combine raspberries, sugar, lemon juice, and water. Cook for 8-10 minutes, mashing berries until syrupy. Strain through a sieve, discard seeds, and measure out 1 cup of syrup. Allow to cool completely.
In a small bowl, mix cornstarch with 2 tablespoons of water until smooth. In a heat-safe bowl, combine the remaining raspberry syrup and cornstarch. Microwave in 30-second intervals until thickened, about 2-4 minutes. Cool completely.
In a large bowl, beat mascarpone and cream cheese until smooth. Add confectioners’ sugar, vanilla, and 2 tablespoons raspberry purée, mixing until uniform.
In another bowl, whip cream with remaining raspberry purée until stiff peaks form. Fold 1½ cups of whipped cream into the mascarpone mixture until light and fluffy. Set aside remaining whipped cream for topping.
Quickly dip each ladyfinger into the cooled syrup and layer in a 9×13 inch baking dish. Spread half the mascarpone mix over ladyfingers, followed by half the raspberry purée. Repeat layers of dipped ladyfingers, mascarpone, and raspberry.
Smooth the top and pipe reserved whipped cream over the surface. Refrigerate for at least 4-6 hours, preferably overnight. Before serving, top with fresh raspberries and optional mint sprigs, powdered sugar, or extra raspberry purée.

Notes

This dessert tastes even better if made a day in advance to allow flavors to meld.
You can substitute other berries or flavored purées for variations on this classic dessert.

Nutrition

Serving Size: 1 slice (1/12 of recipe)
Calories: 350
Sugar: 24g
Sodium: 150mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg