Fresh Raspberry Tiramisu Layers (Print version)

A light, fruity dessert combining mascarpone cream, coffee-soaked ladyfingers, and fresh raspberries in delicate layers.

# What you need:

→ Cream Layer

01 - 8.8 oz mascarpone cheese
02 - 6.8 oz heavy cream, cold
03 - 2.8 oz powdered sugar
04 - 1 tsp vanilla extract

→ Raspberry Layer

05 - 10.6 oz fresh raspberries
06 - 2 tbsp granulated sugar
07 - 1 tbsp lemon juice

→ Ladyfingers & Soaking

08 - 5.3 oz ladyfingers (savoiardi)
09 - 3.4 oz strong brewed coffee, cooled
10 - 2 tbsp raspberry liqueur

→ Garnish

11 - 1.8 oz fresh raspberries
12 - 1 tbsp powdered sugar
13 - Fresh mint leaves

# Directions:

01 - Gently mash 10.6 oz raspberries with 2 tbsp granulated sugar and 1 tbsp lemon juice in a medium bowl. Let stand for 10 minutes to macerate, allowing flavors to meld.
02 - Whip cold heavy cream in a large bowl until soft peaks form. Add mascarpone, powdered sugar, and vanilla extract. Fold together gently until smooth and creamy, being careful not to overmix.
03 - Combine cooled coffee and raspberry liqueur in a shallow dish. Stir to blend evenly.
04 - Quickly dip each ladyfinger in the coffee mixture, ensuring a brief dip without soaking. Arrange a single layer of dipped ladyfingers in the bottom of an 8x8 inch serving dish.
05 - Spoon half of the macerated raspberries over the ladyfingers, spreading evenly to cover the surface.
06 - Spread half of the mascarpone cream mixture over the raspberry layer, using an offset spatula to create an even surface.
07 - Add a second layer of coffee-dipped ladyfingers over the cream, repeating the quick dipping process.
08 - Top with remaining macerated raspberries, then finish with the rest of the mascarpone cream. Smooth the surface with a spatula for a professional finish.
09 - Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop and texture to set properly.
10 - Just before serving, top with fresh raspberries, dust with powdered sugar using a fine mesh sieve, and garnish with mint leaves if desired.

# Expert advice:

01 -
  • The bright tartness of fresh raspberries cuts through the rich mascarpone cream in the most delightful way
  • It comes together in under 30 minutes but tastes like you spent hours in the kitchen
  • The coffee and raspberry combination creates this sophisticated flavor profile that feels both familiar and excitingly new
02 -
  • The most critical step is the ladyfinger dipping, quick dips of literally one second per side are all you need, any longer and theyll turn soggy
  • Overnight chilling makes a huge difference, the ladyfingers soften perfectly and the flavors develop much more depth
  • If your mascarpone cream looks slightly curdled when mixing, dont panic, it smooths out completely once folded and chilled
03 -
  • Use a straight-sided glass dish if you have one, the layers look absolutely stunning through the sides
  • When folding the mascarpone into whipped cream, use a rubber spatula and fold gently to maintain all that airiness

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