Raspberry And Cream Tiramisu Recipe

Gather all the ingredients for the raspberry and cream tiramisu recipe

The components for the raspberry syrup include granulated sugar, water, and frozen raspberries. For the mascarpone filling, you'll need heavy cream, mascarpone cheese, powdered sugar, vanilla extract, and raspberry jam. To put the cake together, gather fresh raspberries, ladyfingers, and freeze-dried raspberry powder.

Step 1: Start the raspberry syrup

Combine the sugar, water, and frozen raspberries in a saucepan set over medium-high heat, and bring the mixture to a gentle boil.

Step 2: Simmer until syrupy

Lower the heat and let it simmer for approximately 8 minutes, until the sugar has dissolved, the raspberries have broken down, and the mixture has thickened into a syrup.

Step 3: Strain the syrup

Filter the syrup using a strainer.

Step 4: Save the syrup for later

Put the syrup aside.

Step 5: Whip the cream

In a mixing bowl, whip the heavy cream until it reaches stiff peaks.

Step 6: Beat the mascarpone and powdered sugar

In a separate bowl, combine the mascarpone and powdered sugar, then beat for approximately one minute until smooth and creamy.

Step 7: Add the vanilla extract

Incorporate the vanilla extract into the mascarpone and mix for a few more seconds, just until blended.

Step 8: Mix the heavy cream with the mascarpone

Carefully incorporate the heavy cream into the mascarpone in two portions.

Step 9: Add the raspberry jam

Incorporate the raspberry jam.

Step 10: Halve the raspberries

Slice the raspberries in half.

Step 11: Dip the ladyfingers in syrup

Soak each ladyfinger in the raspberry syrup for no more than 5 seconds on each side. If you let them sit too long, they will become overly soft and break apart.

Step 12: Arrange the ladyfingers

Place half of the ladyfingers in a 9x9-inch dish.

Step 13: Spread the mascarpone cream on top

Evenly distribute half of the mascarpone over the ladyfingers.

Step 14: Add the raspberries

Arrange the halved fresh raspberries evenly over the mascarpone.

Step 15: Place the rest of the ladyfingers on top

Soak the leftover ladyfingers in the raspberry syrup and place them over the fresh raspberries.

Step 16: Spread the mascarpone in an even layer

Spread the remaining mascarpone over the ladyfingers and smooth it out on top.

Step 17: Chill the tiramisu

Wrap with plastic wrap and refrigerate for a minimum of 4 hours or overnight to allow it to set.

Step 18: Sift raspberry powder on top and serve

When you're ready to serve, take off the wrap and dust raspberry powder on top.

What are some helpful tips for making raspberry tiramisu?

While this recipe is straightforward, there are a few pitfalls to avoid when preparing raspberry and cream tiramisu. First and foremost, since raspberries are the highlight of the dish, ensure they are fresh, firm, and juicy—steer clear of any that are mushy or spoiled. To keep the ladyfingers from getting overly soggy, dip them in the syrup for just a few seconds. Be cautious not to overwhip the heavy cream, as it can quickly turn into butter. To maintain better control over the thickness, switch from the stand mixer to hand-whipping with a whisk once the cream begins to thicken.

When preparing the raspberry syrup, start with a medium-high heat to bring it to a gentle boil, then adjust the temperature to maintain a low boil or high simmer until it’s ready. Avoid burning the sugar (or creating caramel), but be mindful that if the heat is too low, the mixture won’t achieve a syrupy consistency, and the raspberries won’t infuse the liquid properly. You can prepare the raspberry syrup a day or two ahead of time and store it covered in the fridge to save time when assembling the tiramisu. If you’re making raspberry powder from freeze-dried raspberries, use it immediately; if left to sit, even in an airtight container, it will clump and become difficult to sieve.

Can this recipe be made using eggs?

Traditionally, tiramisu was prepared with eggs instead of cream. The eggs were separated, and both the yolks and whites were beaten with sugar until light and airy, then combined to create a creamy, mousse-like uncooked custard. In this recipe, we substitute cream for eggs, but there are a couple of methods to incorporate eggs into this raspberry and cream tiramisu.

One method involves using only the egg yolks. Whisk the yolks with sugar until they become pale and fluffy. Next, blend in the mascarpone, whip the heavy cream separately, and gently fold it into the mascarpone mixture. Some prefer to beat the egg yolks over a saucepan of simmering water (known as a double boiler), which gently cooks the eggs to ensure they are safe to consume. The safe temperature is 160°F for at least 15 seconds.

The alternative method uses whole eggs, similar to the traditional approach. Beat the egg yolks with half of the sugar until pale ribbons form. Then, whip the egg whites with the remaining sugar until stiff peaks develop. Carefully fold the egg whites into the mascarpone mixture. With this option, you may choose to add heavy cream, but it’s not necessary, as the egg whites provide a light, creamy texture.