Tiramisu recipe with raspberries

Frozen raspberries were left in my fridge after a tart, and I thought a raspberry tiramisu would quickly solve a dessert for guests. I didn't feel like making complications or boiling syrups, so I started directly from the classic tiramisu recipe and adapted it. It's the kind of no-bake dessert that comes together quickly, especially if you already have thawed raspberries and ladyfingers on hand.

Quick Info

Total time: approx. 40 minutes + at least 4 hours chilling
Servings: 12
Difficulty: easy-medium

Ingredients

6 egg yolks
300 g sugar
2 tablespoons milk
500 g mascarpone
500 ml vegetable whipped cream (Hulala or similar)
30 ladyfingers (approx. 300 g)
20 g instant coffee (Nescafé)
2 tablespoons brandy
300 g raspberries (fresh or frozen and well-drained)
cocoa powder for dusting

Preparation

1. Combine the egg yolks, sugar, and milk in a heatproof bowl. Whisk well, then place the bowl over a pot of simmering water. Stir constantly in the double boiler until it thickens slightly, about 6-8 minutes. It should become creamy and leave a trail when whisked.

2. Allow the egg yolk mixture to cool to room temperature. You can put it in the fridge for a few minutes if you're in a hurry, but don't put it hot over the mascarpone.

3. Once the mixture is cool, beat it for 1-2 minutes with a mixer to aerate it. Add the mascarpone, also from the fridge, and mix on low speed just until combined. Do not overmix, or it will curdle.

4. In a separate bowl, whip the vegetable cream until firm. Gently fold it into the mascarpone and egg mixture with wide strokes from the bottom up to retain volume.

5. Dissolve the instant coffee in 250 ml hot water. Add the 2 tablespoons of brandy and set aside to cool slightly. Don't make the coffee too strong, as the Nescafé flavor is quite intense.

6. In a baking dish (approx. 30x45 cm), place a thin layer of plastic wrap. Quickly dip the ladyfingers in the coffee and brandy mixture, just for a second on each side, and arrange them side by side. Don't soak them too long, or they will get too soggy.

7. Pour half of the cream over the first layer of ladyfingers and smooth it out.

8. Add a second layer of ladyfingers, placed perpendicularly over the first, also quickly soaked in coffee.

9. Spread the well-drained raspberries between the ladyfingers or on top of the second layer, as preferred. If using frozen raspberries, let them thaw in a sieve and gently press to remove excess water.

10. Add the remaining cream and spread it evenly.

11. Cover the dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and the cream to set.

12. Before serving, dust the top with sifted cocoa powder.

Why I make this recipe often

It's quick, requires no baking, and I can use any berries I have in the freezer. It's a dessert you can prepare a day in advance without any hassle. It keeps well in the fridge for 2-3 days. The raspberries give it a fresh taste and balance the sweet cream. It doesn't depend on the season, as frozen raspberries work year-round.

Tips and Variations

Tips

- Vegetable cream is more stable than dairy cream for this type of dessert, but you can also use heavy cream (36% fat), just be careful when whipping it.
- The coffee should be strong but not hot when soaking the ladyfingers.
- If the egg mixture is too warm when adding the mascarpone, there is a risk it will curdle.

Substitutions

- The cream can be replaced with sweet cream for whipping, just make sure it's cold and at least 30% fat.
- Instead of raspberries, you can use sliced strawberries, blueberries, or well-drained sour cherries.
- The brandy can be omitted or replaced with coffee liqueur or a little rum.

Variations

- Instead of cocoa, you can sprinkle some grated chocolate or almond flakes on top.
- For a less sweet taste, reduce the sugar to 200 g.
- If you want an egg-free version, you can completely skip the egg yolks and sugar, using only whipped cream with mascarpone plus a little powdered sugar.

Serving Ideas

- It cuts best after sitting overnight in the fridge, directly from the dish.
- You can portion it into individual cups, alternating layers for a clearer presentation.
- If serving at events, decorate with fresh raspberries and mint leaves for a nice touch.

Frequently Asked Questions

Is it safe to serve to children?
You can omit the brandy and use caffeine-free coffee. The alcohol is present in small amounts, but it can be completely removed.

Can I use homemade mascarpone?
You can if you have the time and desire to make it. The texture will be a bit less smooth, but it works.

What should I do if I only have frozen raspberries?
Thaw them in a sieve and gently press with a spoon to remove excess water. Do not add frozen raspberries directly to the cream, as they will release too much liquid.

What if my cream curdles?
If you overmixed the mascarpone or added the cream to a warm mixture, it risks curdling. Sometimes it can be fixed by mixing on low speed or adding a little cold cream, but there's no guarantee.

Do the eggs need to be pasteurized?
If you have fresh eggs and follow the double boiler method, the risk is minimal. If in doubt, use pasteurized eggs.

Nutritional Values (estimated per serving)

Calories: approx. 340 kcal
Protein: 4 g
Fat: 22 g
Carbohydrates: 28 g
Sugar: 18 g
Sodium: 50 mg
Values are approximate and may vary depending on ingredients and portion sizes.

Storage and Reheating

Raspberry tiramisu keeps in the fridge, covered, for 2-3 days. Freezing is not recommended, as the texture of the cream will suffer. There’s no need to heat it; it’s a cold dessert. Leftovers can be portioned and stored in sealed containers. If the surface gets wet, dust with cocoa before serving, not beforehand.

Original Tiramisu Recipe: Whisk the egg yolks with sugar and milk over a double boiler until thickened. Let it cool. Once cooled, mix for a few more minutes with a mixer. Add the mascarpone and mix well. Whipped cream is added to the egg yolk and mascarpone mixture, and stirred slowly until it becomes a smooth cream. Mix the coffee with the brandy and a cup of water; quickly dip the ladyfingers in the coffee mixture, just enough to soak them without getting mushy. In a 30x45 cm dish lined with plastic wrap, layer the ladyfingers first, then half of the mascarpone cream, followed by another layer of ladyfingers placed in the opposite direction of the first layer, adding well-drained raspberries between the ladyfingers, then cover with the remaining cream and dust with cocoa.

 Ingredients: Tiramisu original recipe 6 egg yolks 2 tablespoons milk 300 g sugar 500 g mascarpone 500 ml whipped cream 20 g instant coffee 2 tablespoons brandy 300 g raspberries about 30 ladyfingers cocoa powder for dusting

 Tags:  raspberry tiramisu