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Raspberry Mascarpone Tiramisu

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A delicate and dreamy twist on classic tiramisu, featuring layers of espresso-soaked ladyfingers, luscious raspberry mascarpone cream, and a soft dusting of coconut. Light, fruity, and irresistibly creamy!

Ingredients

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For the Raspberry Mascarpone Filling:

  • 1 cup mascarpone cheese
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry purée (fresh or frozen raspberries blended and strained)

For the Tiramisu Layers:

  • 20 ladyfingers (savoiardi biscuits)
  • 1 cup brewed espresso or strong coffee (cooled)
  • 2 tablespoons raspberry liqueur (optional)
  • 1/2 cup fresh raspberries
  • 1/4 cup shredded coconut (for garnish)
  • Pink food coloring (optional, for a pastel effect)

Instructions

  1. Prepare the Raspberry Mascarpone Cream:

    • In a mixing bowl, beat together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
    • Gently fold in raspberry purée and a few drops of pink food coloring (if using) until fully combined. Set aside.
  2. Prepare the Ladyfingers:

    • In a shallow dish, mix cooled espresso with raspberry liqueur (if using).
    • Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
  3. Assemble the Tiramisu:

    • Layer half of the soaked ladyfingers in a glass dish.
    • Spread half of the raspberry mascarpone mixture over the ladyfingers.
    • Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
    • Pipe extra raspberry mascarpone cream on top for decoration and sprinkle with shredded coconut.
  4. Chill & Serve:

    • Refrigerate for at least 4 hours or overnight for the best flavor.
    • Serve chilled, garnished with fresh raspberries, and enjoy!

Notes

  • Swap raspberries for strawberries or blueberries for a different fruit variation.
  • For a non-coffee version, use raspberry juice or milk instead of espresso.
  • Keeps well in the fridge for up to 3 days.

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