Indulge in the Ultimate Raspberry Tiramisu: A Zesty, Creamy, No-Bake Summer Dessert with Homemade Raspberry Curd
Prepare to be enchanted by this extraordinary Raspberry Tiramisu, an indulgent dessert that redefines the classic Italian treat with a vibrant, fruity twist. This dessert is a symphony of flavors and textures: ultra-creamy, delightfully tangy, and bursting with the bright essence of fresh raspberries and zesty lemon. The secret to its profound raspberry flavor and luxuriously rich texture lies in the homemade raspberry curd, incorporated both into the creamy filling and as a luscious topping. Despite its gourmet appeal, this recipe is surprisingly easy to make, offering the perfect no-bake, make-ahead solution for any summer gathering or special occasion. It’s a truly refreshing take on tiramisu, guaranteed to impress with its beautiful pink hue and invigorating taste.
If you’re a fan of unique tiramisu variations and adored my Lemon Tiramisu recipe, you are absolutely going to fall in love with this raspberry-infused masterpiece. It offers a similar bright and fresh profile but with the sweet-tart punch of summer’s favorite berry.
🍰 Why You’ll Adore This Raspberry Tiramisu Recipe
This Raspberry Tiramisu isn’t just a dessert; it’s an experience. Here’s why it’s destined to become your new favorite:
- Explosion of Raspberry Flavor: Unlike traditional tiramisu, this version shines with an intense, vibrant raspberry flavor that permeates every layer. The fresh, tangy berries infuse the curd, which in turn flavors the creamy mascarpone filling, creating a harmonious and utterly delicious taste experience. Its beautiful bright pink color is just as appealing as its flavor.
- Irresistible Homemade Curd: The star of this tiramisu is the velvety smooth raspberry curd. It’s incredibly easy to prepare and truly elevates the dessert, lending a luxurious richness, creamy texture, and an unparalleled fruity depth that store-bought jams or purees simply can’t replicate. The shiny curd topping adds a professional finish and an extra burst of concentrated berry flavor.
- Effortlessly Easy Preparation: Don’t let the sophisticated presentation fool you – this recipe is surprisingly simple. Both the raspberry curd and the lemon raspberry syrup can be made a few days in advance, breaking down the process into manageable steps. The assembly is straightforward, making it an accessible recipe for bakers of all skill levels.
- A Refreshing Tiramisu Twist: Experience the beloved moist and creamy texture of a classic tiramisu, but without any coffee. Instead, you’ll savor a bright, zesty, and incredibly refreshing berry flavor, making it perfect for those who prefer fruity desserts or a lighter alternative to coffee-based sweets.
- Perfect No-Bake & Make-Ahead Dessert: This tiramisu requires no oven time, keeping your kitchen cool, especially during warmer months. It also benefits from an overnight chill, making it an ideal make-ahead dessert for parties, holidays, or any time you need a stunning treat without last-minute stress.
📝 Essential Ingredients for Raspberry Tiramisu Success
For perfect results, read through these tips and insights on key ingredients!
Full steps and detailed ingredient quantities are provided in the recipe card below.
- Raspberries: You have flexibility here! Both fresh or frozen raspberries work beautifully for this recipe. I often opt for frozen raspberries when making the curd because they are typically more accessible year-round and can be more budget-friendly without compromising flavor. You’ll need a generous amount to truly capture that rich raspberry essence.
- Ladyfingers (Savoiardi): These light, airy, and dry sponge cake biscuits are crucial for tiramisu’s signature texture. The exact quantity you’ll need can vary slightly depending on the dimensions of your baking dish. For reference, I used two 5 oz (150g) packages of Milano giant ladyfingers. They absorb the lemon raspberry syrup wonderfully, becoming soft and cake-like.
- Eggs: This recipe utilizes a total of 8 eggs: 4 whole eggs and 4 additional egg yolks for the raspberry curd. The egg yolks are essential for thickening the curd and contributing to its luxurious richness and silky smooth texture. You’ll have 4 egg whites leftover, which can be used for other recipes like meringues or omelets.
- Mascarpone Cheese: This Italian cream cheese is the heart of any tiramisu, providing an incredibly rich, creamy, and slightly sweet foundation for the filling. It’s delicate and light, offering a melt-in-your-mouth experience. If mascarpone is unavailable, a good quality cream cheese can be substituted, but be aware that it will impart a tangier, more cheesecake-like flavor profile.
- Heavy Whipping Cream (35% fat): Essential for creating a light and airy filling, the heavy whipping cream should be very cold before whipping. When whipped to medium-stiff peaks, it adds volume and a delicate, mousse-like consistency to the mascarpone and curd mixture, preventing the tiramisu from being overly dense.
- Lemons: Fresh lemons are key to balancing the sweetness and enhancing the bright, tangy notes of the raspberries. You’ll need two lemons for juicing and zest in the raspberry curd, and one additional lemon for making the fragrant lemon raspberry syrup. The zest adds an extra layer of aromatic citrus.
- Granulated Sugar & Sea Salt: These basic ingredients balance the tartness of the berries and enhance all the other flavors.
- Unsalted Butter: Incorporated into the warm raspberry curd, butter adds an incredible richness, glossiness, and helps achieve that perfectly smooth, emulsified texture.
- Pure Vanilla Extract: A touch of vanilla complements the fruit and cream flavors, adding depth and warmth to the filling.
- Limoncello (Optional): For an added touch of grown-up sophistication and a boost of lemon flavor, a splash of limoncello can be added to the syrup. It provides a subtle alcoholic kick and further brightens the dessert.
Everyone who has tasted this Raspberry Tiramisu has declared it my best tiramisu flavor yet! If you enjoy exploring unique tiramisu variations, be sure to also check out my Lemon Tiramisu, Strawberry Tiramisu, and Matcha Tiramisu recipes for more delightful twists.
👩🍳 Step-by-Step Guide: Crafting Your Raspberry Tiramisu
Creating this exquisite Raspberry Tiramisu is a joyful process, made even easier by breaking it down into distinct parts. For maximum convenience, both the luscious raspberry curd and the fragrant lemon raspberry syrup can be prepared a few days in advance, allowing for a smooth and stress-free assembly on the day you plan to serve this delightful dessert.
Preparing the Raspberry Curd
Step 1: Combine Ingredients. In a large, non-reactive saucepan (to prevent metallic taste), whisk together the whole eggs, egg yolks, and granulated sugar until well combined and slightly pale. Next, stir in the sea salt, raspberries (fresh or frozen), and the fresh lemon juice. For an extra punch of citrus aroma and flavor, you can optionally add some finely grated lemon zest at this stage. Give everything a good stir to ensure it’s thoroughly mixed.
Step 2: Cook and Finish the Curd. Place the saucepan over medium-low heat. Cook the curd, stirring or whisking constantly and diligently to prevent it from scorching on the bottom. Continue to cook until the mixture thickens significantly, reaching a simmer and bubbling gently. This typically takes about 8-10 minutes. Once thickened, remove from heat. Immediately strain the hot raspberry curd through a fine-mesh sieve into a clean non-metal bowl. This step is crucial for removing all raspberry seeds and ensuring a silky-smooth texture. Discard the seeds. Add the cold unsalted butter to the strained curd and let it sit for a few minutes to melt from the residual heat. Then, whisk vigorously until the butter is fully incorporated and the curd is smooth and glossy. Refrigerate the curd to cool completely and allow it to set further; it will thicken considerably as it chills. Store in an airtight non-metal container.
Expert Curd Tip: To ensure your raspberry curd achieves the best flavor and avoids any unpleasant metallic notes, always use a coated saucepan (like enamel or non-stick) or a double boiler. Similarly, store your finished curd in a non-metal container, such as a glass jar or ceramic bowl, for optimal freshness and taste.
Crafting the Lemon Raspberry Syrup
Step 1: Prepare Lemon. Carefully peel the rind off one lemon, trying to remove as little of the bitter white pith as possible. Place the lemon rind into a medium saucepan. Halve the lemon and squeeze its juice directly into the same saucepan, ensuring no seeds fall in.
Step 2: Simmer and Strain Syrup. Add the granulated sugar, 1 cup of raspberries, and water to the saucepan with the lemon rind and juice. Bring the mixture to a gentle simmer over medium heat. Allow it to simmer for about 5 minutes, giving the flavors time to meld and the raspberries to break down. Remove the saucepan from the heat and immediately strain the syrup through a fine-mesh sieve into a wide, non-metal bowl. This removes solids, leaving a clear, flavorful syrup. Press gently on the solids to extract as much liquid as possible. Let the syrup cool completely. If desired, you can stir in ¼ cup of limoncello once the syrup has cooled for an extra boozy, lemony kick. Store covered in the refrigerator until ready to use.
Assembling the Tiramisu: Filling and Layering
With your raspberry curd and lemon raspberry syrup prepared and chilled, you’re ready for the exciting assembly phase. This is where all the components come together to form a truly spectacular dessert.
Step 1: Whip the Cream. For best results, chill a large mixing bowl (or the bowl of your stand mixer) in the freezer for about 5-10 minutes. Pour the very cold heavy whipping cream into the chilled bowl. Whip the cream using an electric mixer on medium-high speed until medium-stiff peaks form. The cream should hold its shape but still be light and airy. Be vigilant not to over-whip, as it can quickly curdle and become grainy. Once whipped, immediately transfer the bowl to the refrigerator to keep it cold until you’re ready to fold it into the mascarpone mixture.
Step 2: Prepare Mascarpone Mixture. In a separate large mixing bowl or your stand mixer, gently beat the mascarpone cheese on low speed until it becomes creamy and smooth. Again, avoid overmixing mascarpone, as it can separate and become liquidy. To this creamy mascarpone, add two cups of the completely cooled raspberry curd (make sure to reserve the remaining curd for the topping!), half a cup of granulated sugar, and the pure vanilla extract. Mix on low speed until all ingredients are just combined and the mixture is smooth and creamy. The color should be a lovely pale pink.
Step 3: Fold in Whipped Cream. Gently fold the chilled whipped cream into the raspberry curd and mascarpone mixture. Use a rubber spatula and a delicate, upward motion to combine. The key here is to incorporate the whipped cream without deflating the air you’ve built into it, which ensures the filling remains light, airy, and mousse-like. Continue folding just until no streaks of white cream remain.
Step 4: First Ladyfinger Layer. Take your non-metal casserole dish (an 8×11-inch oval dish or similar size works well). Working quickly, dip each ladyfinger into the cooled lemon raspberry syrup. Don’t let them soak for too long, just a quick dip on both sides is enough to moisten them without making them soggy. Arrange these syrup-soaked ladyfingers in a single, even layer at the bottom of your prepared dish. You may need to break some ladyfingers to fit them snugly.
Step 5: Layering the Filling. Spread half of the raspberry mascarpone filling evenly over the first layer of soaked ladyfingers. Then, repeat the process: dip and arrange another layer of syrup-soaked ladyfingers on top of the filling. Finally, spread the remaining half of the filling over this second layer of ladyfingers, smoothing the top with an offset spatula or the back of a spoon. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or ideally, overnight. This chilling time is crucial for the flavors to meld, the ladyfingers to fully soften, and the tiramisu to properly set.
Step 6: Final Touches and Serving. Once the tiramisu is thoroughly chilled and set, remove it from the refrigerator. Pour the reserved raspberry curd evenly over the top, spreading it gently to create a beautiful, glossy layer. For decoration, artfully arrange fresh lemon slices and a scattering of fresh raspberries on top. This not only enhances the visual appeal but also adds a burst of freshness. Now, your spectacular Raspberry Tiramisu is ready to be scooped or sliced and served to eager guests. Enjoy the delicious fruit of your labor!
✔️ Expert Tips for a Flawless Raspberry Tiramisu
Achieving tiramisu perfection, especially with a fruity twist, involves a few key techniques. Follow these expert tips for an unforgettable dessert:
- Embrace Non-Metal Cookware and Storage: This is a critically important tip when working with acidic ingredients like lemons and berries. The acidity can react with metal, imparting an unpleasant metallic aftertaste to your delicate tiramisu. Always use non-reactive materials such as ceramic, glass, or enameled cast iron saucepans for cooking the curd and syrup, and for storing the curd. Similarly, assemble and chill your tiramisu in a non-metal serving dish.
- Whip Cream to Perfection and Fold Gently: The texture of your tiramisu largely depends on the properly whipped cream. Ensure your heavy whipping cream is very cold, and whip it to medium-stiff peaks where it holds its shape. When incorporating it into the mascarpone-curd mixture, use a gentle folding technique with a spatula. This technique preserves the air pockets, preventing the filling from becoming dense and ensuring that light, mousse-like consistency that makes tiramisu so enjoyable. This method is similar to how you’d incorporate whipped cream into a light dessert like a lemon curd cheesecake.
- Prioritize Adequate Chilling Time: Patience is truly a virtue with tiramisu. A minimum of 8 hours of refrigeration, or ideally overnight, is essential. This extended chilling period allows the ladyfingers ample time to thoroughly absorb the flavorful lemon raspberry syrup, transforming them from dry biscuits into moist, tender cake-like layers. More importantly, it gives the creamy filling time to fully set and for all the vibrant flavors to meld and harmonize, resulting in a cohesive, sliceable, and intensely flavorful dessert.
- Don’t Over-Soak Ladyfingers: While soaking is crucial, over-soaking will lead to a soggy, mushy tiramisu. A quick dip on each side – just enough to moisten without saturating – is all that’s needed for the ladyfingers to soften beautifully during the chilling period.
- Use Room Temperature Mascarpone: While heavy cream should be cold, mascarpone cheese mixes best when it’s slightly softened. Take it out of the fridge 15-20 minutes before you plan to mix it to ensure it becomes creamy without overworking, which can make it grainy or runny.
🥄 Make Ahead and Storage Solutions
One of the many charms of tiramisu is its incredible versatility as a make-ahead dessert. In fact, it often tastes even better the day after it’s assembled, as the flavors deepen and the textures fully meld together. This makes it an ideal choice for entertaining or for simply enjoying a decadent treat over several days.
The tiramisu requires a minimum chilling time of eight hours or, even better, overnight. This period is vital for the ladyfingers to achieve their perfectly soft, cake-like consistency and for the creamy filling to fully set, ensuring clean, elegant slices.
To further streamline your preparation, you can prepare the raspberry curd and the lemon raspberry syrup up to a few days in advance. Store them in separate, airtight non-metal containers or jars in the refrigerator. This advance prep allows you to break up the cooking process, making the final assembly quick and enjoyable.
Once assembled, this Raspberry Tiramisu will keep beautifully in an airtight container in the refrigerator for 3-4 days. The flavors will continue to develop, offering a delightful treat throughout the week.
For longer storage, tiramisu freezes exceptionally well. Wrap the assembled tiramisu tightly in several layers of plastic wrap, then an additional layer of aluminum foil, and freeze for up to two months. When you’re ready to enjoy, simply transfer it to the refrigerator to thaw overnight. A delightful bonus: when eaten while still partially frozen, it takes on the delicious texture of a creamy raspberry ice cream – a truly unique and refreshing experience!
❔ Why Raspberry Curd is a Game-Changer in This Tiramisu
The incorporation of raspberry curd is what truly sets this tiramisu apart from other fruity variations. It’s not just an ingredient; it’s a foundational element that enhances the dessert in multiple ways:
- Intense Raspberry Flavor: Raspberry curd concentrates the pure, bright, and tangy essence of raspberries into a smooth, luxurious paste. Adding this directly into the mascarpone filling ensures that every single bite is packed with authentic berry flavor, far more vibrant than a simple puree or extract could provide.
- Unbeatable Creaminess and Texture: The curd, made with eggs and butter, contributes an incredible richness and velvety smoothness to the tiramisu filling. It helps achieve a perfectly balanced texture that is both creamy and light, preventing the dessert from being overly dense or heavy. The eggs and yolks in the curd also mimic the traditional richness found in classic tiramisu.
- Tangy Balance: The inherent tartness of raspberries and lemon in the curd cuts through the richness of the mascarpone and cream, creating a beautifully balanced flavor profile that is refreshing and never cloyingly sweet.
- Stunning Visual Appeal: The vibrant pink hue of the raspberry curd naturally colors the filling and creates a gorgeous, glossy topping that makes the tiramisu visually stunning and incredibly inviting.
- Make-Ahead Convenience: As mentioned, raspberry curd can be made several days in advance, stored in the refrigerator. This significantly simplifies the tiramisu preparation process, allowing you to spread out the work and enjoy a more relaxed baking experience.
✔️ Choosing the Right Ladyfingers for Tiramisu
Ladyfingers are the structural backbone and textural delight of any tiramisu, absorbing the flavorful syrup and becoming tender layers within the creamy dessert. Selecting the right type is crucial for success:
While homemade ladyfingers can be a rewarding endeavor for their superior texture and freshness, good quality store-bought ladyfingers offer a convenient shortcut without compromising the final result. You can typically find them in the international aisle of most large grocery stores or purchase them online.
- Types of Ladyfingers: Ladyfingers are also commonly known as savoiardi in Italian, or boudoirs. They are a dry, finger-shaped sponge cake cookie, designed to absorb liquid without disintegrating too quickly.
- Quantity Varies by Dish Size: The exact amount of ladyfingers you’ll need will depend on the dimensions and shape of your baking or serving dish. For this recipe, I used two 5 oz (150g) packages of Milano giant ladyfingers. These tend to be a little on the softer side compared to some drier Italian brands, which can be an advantage as they absorb the syrup beautifully.
- Substitutions in a Pinch: If you’re unable to find traditional ladyfingers, don’t despair! You can use other dry, firm cookies that can absorb liquid. Golden Oreos (or their vanilla-flavored counterparts) or similar vanilla-flavored shortbread cookies can work well, offering a different but equally delicious base. For instance, I successfully used chocolate Oreos in my Oreo Tiramisu, and it was incredibly delicious, proving that creative substitutions can lead to wonderful results! Just ensure whatever cookie you choose is sturdy enough to hold its shape after a quick dip in the syrup.
📖 Recipe Frequently Asked Questions
Absolutely! To make this tiramisu gluten-free, simply substitute regular ladyfingers with your favorite brand of gluten-free ladyfingers or another suitable gluten-free vanilla-flavored cookie. Ensure all other ingredients you use are also certified gluten-free, though most basic ingredients like sugar, eggs, and mascarpone are naturally GF.
Yes, an egg-free version is achievable with some modifications. You would need to use egg-free ladyfingers or an appropriate egg-free cookie substitute. Crucially, you would also need to use an entirely different, egg-free raspberry curd recipe, as the eggs are essential for thickening the curd in this particular recipe. Several reliable egg-free curd recipes can be found online using starches or agar-agar as thickeners.
The ideal type and quantity of ladyfingers will depend on the size and shape of your chosen serving dish. For reference, I typically use two 5 oz (150g) packages of Milano giant ladyfingers. These particular ladyfingers are slightly softer than traditional very dry Italian savoiardi, which allows them to absorb the syrup beautifully without becoming overly crumbly. If your dish is larger or smaller, adjust the quantity accordingly, ensuring you have enough to create two solid layers.
This recipe calls for a substantial amount of raspberries to achieve its rich flavor. You will need approximately 22 oz (which is about 4 ⅔ cups or 600g) of raspberries, either fresh or frozen, specifically for making the raspberry curd. An additional 1 cup of raspberries is needed for the lemon raspberry syrup, and more for decoration.
No, the addition of limoncello is entirely optional. It serves to introduce a slight boozy kick and intensifies the lemon flavor in the syrup, contributing to an even more sophisticated dessert profile. If you prefer to omit alcohol or simply don’t have limoncello on hand, the tiramisu will still be wonderfully delicious with just the lemon raspberry syrup.
🍋 Explore More Fruity & Creamy Delights
If you’ve fallen in love with the vibrant flavors of this Raspberry Tiramisu, you’ll be thrilled to discover more delightful recipes that capture the essence of fresh fruit and creamy indulgence from my kitchen. These recipes share similar flavor profiles or techniques, ensuring you’ll find another favorite:
- Lemon Raspberry Cheesecake
- Raspberry Curd
- Lemon Raspberry Cake
- Lemon Raspberry Bars
Did you try this irresistible Raspberry Tiramisu recipe? I would absolutely love to hear your thoughts and see your beautiful creations! Please take a moment to rate this recipe and share your experience in the comments section below. Don’t forget to share your photos on Instagram and tag @flouringkitchen so I can see your masterpieces! For more inspiring recipe ideas and delightful baking tips, make sure to follow me on Pinterest.
📖 Recipe
Raspberry Tiramisu
Mary
Pin Recipe
Shop Ingredients
Equipment
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8” by 11” oval dish or any non-metal dish of similar size
Ingredients
Raspberry Curd
- 4 large eggs
- 4 large egg yolks
- 1 cup granulated sugar
- ⅛ teaspoon sea salt
- 22 oz raspberries fresh or frozen (4 ⅔ cup or 600 g)
- 2 lemons juiced, grated zest optional
- 1 cup unsalted butter
Lemon Raspberry Syrup
- 1 lemon
- 1 ½ cup water
- ½ cup granulated sugar
- 1 cup raspberries fresh or frozen
- ¼ cup limoncello optional
Filling
- 1 cup whipping cream cold
- 1 lb mascarpone cheese
- 2 cups raspberry curd cooled or room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
Assembly
- 2 packs ladyfingers see notes
- lemon slices for decorating
- Fresh raspberries for decorating
Shop Ingredients on Jupiter
Instructions
Raspberry Curd
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In a large saucepan (preferably non-reactive), combine the 4 whole eggs, 4 egg yolks, and 1 cup granulated sugar. Whisk thoroughly until well combined. Add the ⅛ teaspoon sea salt, 22 oz raspberries, and the juice of 2 lemons. For an enhanced citrus aroma, you can optionally include the grated zest of the lemons. Stir all ingredients together.4 large eggs, 4 large egg yolks, 1 cup granulated sugar, ⅛ teaspoon sea salt, 22 oz raspberries, 2 lemons
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Cook the curd mixture over medium-low heat. Stir or whisk continuously to prevent the eggs from scrambling and the curd from sticking to the bottom of the pan. Continue cooking until the mixture comes to a gentle simmer and visibly thickens, coating the back of a spoon.
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Immediately strain the hot raspberry curd through a fine-mesh sieve into a clean non-metal bowl to remove seeds and ensure a smooth texture. Discard the strained seeds. Add the 1 cup unsalted butter to the hot strained curd. Let it sit for a few minutes to melt, then whisk until completely smooth and emulsified. Refrigerate the curd to cool completely and allow it to thicken. Store in an airtight non-metal container.1 cup unsalted butter
Lemon Raspberry Syrup
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Carefully peel the rind from 1 lemon, trying to minimize the white pith. Place the lemon rind in a medium saucepan. Squeeze the juice from the same lemon into the saucepan, ensuring no seeds are included. Add 1 ½ cups water.1 lemon, 1 ½ cup water
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Add ½ cup granulated sugar and 1 cup raspberries to the saucepan. Bring the mixture to a simmer over medium heat and let it gently simmer for 5 minutes. Remove from heat and strain the syrup into a wide, non-metal bowl to cool completely. If desired, stir in ¼ cup limoncello once the syrup has cooled for an extra layer of flavor.½ cup granulated sugar, 1 cup raspberries, ¼ cup limoncello
Filling
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Chill a large mixing bowl or the bowl of a stand mixer in the freezer for about 5 minutes. Pour 1 cup of cold heavy whipping cream into the chilled bowl and whip with an electric mixer until medium-stiff peaks form. Be careful not to over-whip, as it can curdle. Place the whipped cream in the fridge while you prepare the next step.1 cup whipping cream
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In another large bowl or stand mixer, gently beat the 1 lb mascarpone cheese until creamy. Again, avoid overmixing to prevent it from becoming liquidy or separating.1 lb mascarpone cheese
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Add 2 cups of the cooled raspberry curd (reserving the remaining curd for the topping), ½ cup granulated sugar, and 1 teaspoon pure vanilla extract to the mascarpone cheese. Mix on low speed until just combined and creamy.2 cups raspberry curd, ½ cup granulated sugar, 1 teaspoon pure vanilla extract
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Carefully fold the chilled whipped cream into the raspberry curd and mascarpone mixture using a rubber spatula. Fold very gently to maintain the airiness of the whipped cream, ensuring the filling remains light and fluffy.
Assembly
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Quickly submerge each ladyfinger (from your 2 packs) into the cooled lemon raspberry syrup, dipping just long enough to moisten without making them soggy. Arrange these soaked ladyfingers in a single, even layer at the bottom of an 8×11-inch oval non-metal casserole dish (or a dish of similar size). Break some ladyfingers if needed to fit perfectly.2 packs ladyfingers
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Evenly spread half of the raspberry mascarpone filling over the first layer of soaked ladyfingers. Create a second layer by dipping and arranging more syrup-soaked ladyfingers on top of the filling. Then, spread the remaining filling over this second ladyfinger layer. Smooth the top surface of the tiramisu, cover the dish tightly with plastic wrap, and refrigerate for at least 8 hours, or ideally overnight, for best results.
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Once thoroughly chilled and set, pour the rest of the reserved raspberry curd over the tiramisu, spreading it smoothly to create a glossy, beautiful topping. Decorate with fresh lemon slices and a scattering of fresh raspberries just before serving. Scoop or slice and enjoy your magnificent raspberry tiramisu!lemon slices, Fresh raspberries
Video
Notes
Make Ahead: To simplify your baking process, both the lemon raspberry syrup and the raspberry curd can be prepared a few days in advance. Store them separately in airtight, non-metal containers or jars in the refrigerator until ready to assemble the tiramisu.
Ladyfingers: The quantity of ladyfingers needed can vary based on the specific dimensions of your baking dish. For this recipe, I found that two 5 oz (150g) packages of Milano giant ladyfingers worked perfectly. These ladyfingers are slightly softer, absorbing the syrup beautifully. If traditional ladyfingers aren’t available, you can creatively substitute them with your favorite dry vanilla or even sandwich cookies (like Golden Oreos) for a delightful alternative!
Top Tips for Success:
- Always use non-metal dishes and pots when preparing or storing acidic components like the curd and syrup to prevent any metallic aftertaste.
- Ensure your heavy whipping cream is very cold and whip it to firm, stiff peaks. Gently fold it into the filling to maintain a light, airy, and mousse-like texture.
- Chill the tiramisu for at least 8 hours, or ideally overnight. This crucial step allows the ladyfingers to fully soften and the flavors to deepen, resulting in a perfectly set and more delicious dessert. It truly tastes even better the day after!