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Delicious homemade Raspberry Tiramisu dessert served in a glass with fresh raspberries

Raspberry Tiramisu-Style Dessert

This fragrant raspberry tiramisù-style dessert combines tart raspberries with creamy mascarpone and espresso-soaked ladyfingers for a delightful balance of flavors, perfect for gatherings or a cozy night in.
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Prep Time 30 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert, Sweet
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Cream Mixture
  • 1 cup heavy cream Whipped to soft peaks for lift and lightness.
  • 1/2 cup sugar Granulated; adjust to taste depending on raspberry sweetness.
  • 1 teaspoon vanilla extract Can substitute with almond extract for a nutty twist.
  • 1 cup mascarpone cheese Full-fat for best texture.
Base
  • 1 package ladyfinger cookies Use savoiardi for best results; can substitute with GF ladyfingers or sponge cake for gluten-free.
  • 1 cup strong brewed coffee Cooled to prevent soggy ladyfingers.
Fruits
  • 1 cup fresh raspberries Ripe berries offer bright acidity.
Dusting
  • cocoa powder For dusting the top; unsweetened for a slightly bitter contrast.

Method
 

Preparation
  1. In a large bowl, whip together the heavy cream, sugar, and vanilla extract until soft peaks form.
  2. Gently fold in the mascarpone cheese until smooth, taking care to avoid overbeating.
Assembly
  1. Quickly dip ladyfinger cookies into the cooled coffee and layer them in the bottom of a serving dish.
  2. Spread half of the mascarpone mixture over the ladyfingers, followed by a layer of fresh raspberries.
  3. Repeat the layers with the remaining ladyfingers, mascarpone, and raspberries. Finish with a smooth layer of mascarpone on top.
Chilling
  1. Cover and refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, dust the top with cocoa powder and garnish with additional raspberries and mint leaves if desired.

Notes

For best results, allow overnight chilling to meld flavors. Serve in individual glasses for elegant portions.