Description
A no-bake twist on the Italian classic! Layers of espresso-soaked ladyfingers, whipped mascarpone cream, and fresh raspberries make this tiramisu bright, creamy, and irresistible.
Ingredients
1½ cups fresh raspberries (plus more for garnish)
¼ cup raspberry jam
1 tablespoon lemon juice
1¼ cups heavy cream
½ cup powdered sugar
8 oz mascarpone cheese, softened
1 teaspoon vanilla extract
1 cup strong brewed espresso or coffee, cooled
2 tablespoons raspberry liqueur (optional)
18–20 ladyfinger cookies
Fresh mint leaves, for garnish (optional)
Instructions
In a small bowl, combine raspberries, jam, and lemon juice. Lightly mash and set aside.
In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
Add mascarpone and vanilla to the whipped cream and beat until smooth and fluffy. Do not overmix.
In a shallow dish, combine espresso and raspberry liqueur (if using).
Quickly dip each ladyfinger into the espresso mixture—1–2 seconds per side.
Layer dipped ladyfingers in the bottom of an 8×8-inch dish or trifle bowl.
Spread half of the mascarpone mixture over the ladyfingers. Add half of the raspberry mixture and gently swirl or spread.
Repeat layers with remaining ladyfingers, mascarpone mixture, and raspberry mixture.
Cover and refrigerate for at least 4 hours or overnight.
Garnish with fresh raspberries and mint before serving, if desired.
Notes
Substitute strawberries or mixed berries for raspberries.
Omit liqueur for a non-alcoholic version.
Add lemon zest to mascarpone for extra citrus brightness.
Try chocolate-dipped ladyfingers or top with shaved white chocolate for elegance.
Use softened cream cheese blended with heavy cream as a mascarpone alternative if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Layered
- Cuisine: Italian-Inspired
