Raspberry Tiramisu Cake is a delightful twist on the classic Italian dessert, combining layers of coffee-soaked ladyfingers, mascarpone cream, and fresh raspberries. This dessert offers a perfect balance of rich, creamy texture and fruity freshness, making it an elegant choice for any occasion.
Why You’ll Love This Recipe
- Combines the classic flavors of tiramisu with the tartness of raspberries.
- A no-bake dessert, making it easy and convenient to prepare.
- Perfect for special occasions or as a refreshing summer treat.
- Can be made in advance, allowing the flavors to develop beautifully.
- Light yet indulgent, offering a perfect balance of textures and tastes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ladyfingers
- Fresh raspberries
- Mascarpone cheese
- Heavy cream
- Granulated sugar
- Vanilla extract
- Espresso or strong brewed coffee
- Raspberry liqueur (optional)
- Cocoa powder (for dusting)
- Powdered sugar (for garnish)
Directions
- Prepare the espresso or strong coffee and allow it to cool. If using raspberry liqueur, mix it into the coffee.
- In a mixing bowl, beat the mascarpone cheese with sugar and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.
- Dip each ladyfinger into the coffee mixture, ensuring they are soaked but not overly soggy.
- Arrange a layer of soaked ladyfingers in the bottom of a serving dish or cake pan.
- Spread half of the mascarpone mixture over the ladyfingers.
- Scatter a layer of fresh raspberries over the mascarpone cream.
- Repeat the layers with another set of coffee-soaked ladyfingers, the remaining mascarpone mixture, and more raspberries.
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Before serving, dust the top with cocoa powder and powdered sugar.
Servings and Timing
- Servings: 8-10
- Preparation Time: 20 minutes
- Chilling Time: 4+ hours
Variations
- Chocolate Raspberry Tiramisu: Add a layer of melted dark chocolate between the mascarpone layers for a richer flavor.
- Alcohol-Free Version: Omit the raspberry liqueur and replace it with raspberry juice or additional espresso.
- Berry Medley: Add a mix of strawberries, blueberries, and raspberries for a colorful twist.
- Lemon Raspberry Tiramisu: Add a touch of lemon zest to the mascarpone mixture for a citrusy contrast.
- Nutty Crunch: Sprinkle chopped almonds or hazelnuts between the layers for added texture.
Storage/Reheating
- Store the tiramisu in an airtight container in the refrigerator for up to 3 days.
- Freezing is possible, but the texture may slightly change. Wrap the cake tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.
- This dessert is best served chilled and does not require reheating.
FAQs
How long does raspberry tiramisu cake last in the fridge?
It can be stored for up to 3 days in the refrigerator in an airtight container.
Can I make this dessert ahead of time?
Yes, making it a day ahead enhances the flavors as the layers have time to meld together.
Can I use frozen raspberries?
Yes, but thaw them first and drain any excess liquid to prevent the dessert from becoming too watery.
What can I substitute for mascarpone cheese?
You can use a mixture of cream cheese and heavy cream as a substitute, though the texture will be slightly different.
Can I make this recipe without coffee?
Yes, replace the coffee with raspberry juice or milk for a non-caffeinated version.
Is this dessert suitable for kids?
Yes, if you omit the raspberry liqueur and use a coffee alternative, it is kid-friendly.
Can I use a different type of biscuit instead of ladyfingers?
Yes, sponge cake or shortbread cookies can be used, but the texture will differ slightly.
Can I add a layer of jam?
Yes, a thin layer of raspberry jam between the mascarpone and ladyfingers adds extra sweetness.
What can I use instead of cocoa powder for topping?
You can use grated chocolate, powdered sugar, or crushed freeze-dried raspberries for a different presentation.
How can I make it more decadent?
Adding layers of chocolate ganache or a drizzle of raspberry coulis can elevate the richness of the dessert.
Conclusion
Raspberry Tiramisu Cake is a beautiful, flavorful variation of the classic tiramisu, bringing together the creamy richness of mascarpone with the tart sweetness of fresh raspberries. Whether you make it for a special occasion or simply to satisfy your dessert cravings, this recipe is sure to impress. With its easy preparation and make-ahead convenience, it is a perfect choice for both beginners and seasoned bakers. Enjoy this elegant treat with a cup of coffee or tea!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Description
This Raspberry Tiramisu Cake is a delightful twist on the classic Italian dessert, combining layers of mascarpone cream, ladyfingers soaked in raspberry syrup, and fresh raspberries for a fruity and creamy treat. Perfect for any occasion, this no-bake cake is as elegant as it is delicious!
Ingredients
- 1 cup fresh raspberries (plus extra for garnish)
- 1/2 cup raspberry jam
- 1/4 cup water
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 package ladyfingers
- 1 1/2 cups heavy whipping cream
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup crushed pistachios (optional, for garnish)
Instructions
- Prepare the raspberry syrup: In a small saucepan, combine raspberry jam, water, sugar, and lemon juice. Heat until dissolved, then cool.
- Whip the cream: In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in mascarpone cheese until smooth.
- Assemble the cake: Dip ladyfingers into the cooled raspberry syrup and layer them in a dish. Spread a layer of mascarpone cream, then add fresh raspberries. Repeat layers.
- Chill: Refrigerate for at least 4 hours or overnight.
- Garnish & serve: Top with fresh raspberries, crushed pistachios, and a drizzle of extra raspberry sauce. Enjoy!
Notes
- Let it chill overnight for the best texture.
- You can replace raspberry jam with fresh raspberry puree.
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