Description

A bright, fruity twist on the Italian classic, this Raspberry Tiramisu features layers of raspberry-soaked ladyfingers, silky mascarpone cream, and vibrant raspberry compote. It’s light, tangy, and refreshingly elegant—perfect for spring and summer entertaining.

Ingredients

Units Scale

For the Raspberry Layer:

2 cups fresh or frozen raspberries
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch + 1 tablespoon water (slurry)

For the Mascarpone Cream:

1 1/2 cups heavy cream
8 oz mascarpone cheese
1/3 cup powdered sugar
1 teaspoon vanilla extract

For the Assembly:

1 package ladyfinger biscuits (Savoiardi)
1/2 cup raspberry juice or raspberry liqueur (for soaking)
Fresh raspberries and lemon slices for garnish (optional)

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Instructions

Raspberry Layer: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5 minutes. Stir in cornstarch slurry and simmer until thickened. Let cool.
Mascarpone Cream: In a bowl, whip heavy cream until soft peaks form. In a separate bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Fold in whipped cream.
Assembly: Quickly dip each ladyfinger into raspberry juice and arrange in a single layer in a dish. Spread half the mascarpone cream over the ladyfingers, followed by half the raspberry compote. Repeat with a second layer of soaked ladyfingers, mascarpone, and remaining compote. Chill for at least 4 hours or overnight. Garnish with fresh raspberries and lemon slices before serving.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal