Hello friends,
We’re in the middle of summer and just the idea of turning on the oven or stovetop makes us sweat!! I know you know exactly what I mean!
So, what could be more natural than offering you a rich, no-bake dessert recipe? We’re on the same page!
Here’s my raspberry tiramisu.
Apologies to the Italians…
Now, purists will say that without coffee and Amaretto, there’s no salvation… That any other recipe called “tiramisu” is nothing but madness and a lack of respect for Italian tradition… Maybe…
Still, whether with or without coffee, we get wonderfully fresh desserts that are absolutely delicious, and it would be a real shame to miss out!
Just to remind you, here are the recipes already available on the blog:
- the classic tiramisu
- the apricot charlotte, tiramisu-style
- the rolled tiramisu
- the speculoos and roasted mango tiramisu
- the tiramisu crepe cake
- the strawberry tiramisu
- the lemon tiramisu
- and even the Christmas tiramisu log
And I’m thrilled to add this raspberry version, which is absolutely insane!!
How I came up with this raspberry tiramisu recipe
When you have a great recipe, you stick with it. That’s always my approach when I try different versions of a dish. And obviously, since my classic tiramisu is a real gem, it made sense to start with that recipe and tweak it a little to create a fruity, super indulgent version!
The origins of tiramisu: history and traditions of an iconic dessert
Tiramisu, the iconic Italian dessert, embodies the generosity and elegance of Italian cuisine. Its name, “tiramisu,” literally means “pull me up” or “cheer me up” in Italian, which says a lot about its comforting effect.
The exact origin of tiramisu is still hotly debated among several regions of Italy. Veneto, and more precisely the city of Treviso, claims to be the birthplace of the dessert in the 1960s. According to a popular version, it was invented in a restaurant called Le Beccherie, by chef Alba Campeol, although some claim that similar versions already existed in Italian households long before that.
Other regions, like Friuli-Venezia Giulia or Tuscany, also claim earlier versions, mentioning similar desserts consumed since the 19th century. Regardless of its precise origin, tiramisu is now a symbol of *la dolce vita* and Italian culinary expertise.
Traditionally, tiramisu is a family dessert, served at festive meals or at the end of a weekend. It’s often passed down from generation to generation, with each family adding their own personal touch. Some add alcohol, others fruit, or even replace the coffee with chocolate.
Despite the many modern variations, tiramisu remains deeply rooted in Italian culture, striking a balance between simplicity and elegance. It reflects both conviviality and the Italian art of taking one’s time.
Today, this dessert has crossed borders and is featured on menus around the world. But behind its international success, tiramisu still holds the soul of a warm, authentic, and much-loved dessert.
Back to our raspberry tiramisu recipe
As I mentioned above, I started from my classic tiramisu recipe. I made a few adaptations, which I’m sharing here:
- obviously, the coffee was replaced with a raspberry syrup,
- raspberries were added as fresh fruit and coulis for extra indulgence,
- and lime added the finishing touch with that little tangy note we all love.
Sounds good, right?
(For the raspberry coulis, I recommend my recipe here.)
A neat presentation
I chose to serve it in glasses, which I think suits this recipe particularly well. Of course, you can go for a single large dish of raspberry tiramisu. But I think it would be a shame not to see the layers that make up this dessert—which, in my opinion, is what makes your mouth water…
What do you think?
A little bonus tip: the advantage of serving in glasses is that if your mascarpone cream isn’t super firm, there’s no risk of it collapsing when served this way…
The necessary utensils
A saucepan,
A fine mesh strainer,
A whisk,
A mixing bowl or large salad bowl,
An electric mixer or stand mixer with whisk attachment for the whipped cream,
A rubber spatula,
A piping bag or regular spatula,
And glasses or a large serving dish.
That’s everything! Let’s head to the kitchen and grab an apron to make a delicious raspberry tiramisu!
The recipe, Chef!
Raspberry Tiramisu
( Vote !) 
Loading...Ingredients
- Raspberry Syrup
- 6–8 raspberries
- 20 g sugar
- 100 g water
- Mascarpone Cream
- 4 egg yolks (80g)
- 114 g granulated sugar
- 34 g water
- 250 g cold mascarpone
- 200 g heavy cream
- 1 tablespoon icing sugar
- Raspberries
- 250 g raspberries
- 1/4 teaspoon ground ginger
- 1 tablespoon honey
- Zest of half a lime
- Finishing Touch
- 250 g ladyfinger biscuits
- 24 raspberries
- 4 tablespoons raspberry coulis
Instructions
Raspberry Syrup
Place all the ingredients in a saucepan.
Bring to a boil, then simmer gently for 10 minutes.
Strain the syrup using a fine mesh sieve and set aside to cool.
Mascarpone Cream
Place the mascarpone in a large mixing bowl and keep it chilled.
In a saucepan, gently heat the water and granulated sugar until a light syrup forms with small bubbles (about 2 minutes).
Add the syrup to the egg yolks, whisking immediately and vigorously for 5 to 6 minutes with an electric mixer. The mixture should cool down. Place in the fridge for 2–3 minutes if needed.
Add this mixture to the mascarpone and whisk until smooth and creamy.
Return to the fridge.
Whip the heavy cream and icing sugar into a firm whipped cream.
Using a spatula, gently fold the whipped cream into the mascarpone mixture.
Refrigerate again.
Raspberries
Cut the raspberries in half.
Add the ground ginger, honey and lime zest.
Gently mix and keep chilled.
Final Assembly
Dip half of the ladyfingers and place them at the bottom of your serving glasses.
Cover with a layer of mascarpone cream.
Dip the remaining ladyfingers and layer them in the glasses.
Add the honey-lime raspberries on top and cover with the rest of the cream.
Top each serving glass with 3 raspberries for decoration and ½ tablespoon of raspberry coulis.
Chill in the fridge, ideally for 12 hours, before serving.
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