Dessert

Raspberry Tiramisu

A fresh and fruity twist on classic tiramisu, featuring a creamy mascarpone and sour milk filling, ladyfingers soaked in a homemade raspberry syrup, and topped with fresh berries.

Prep: 20 minutes Cook: 15 minutes (syrup reduction) Servings: 8
Italian No-Bake Fruit
Raspberry Tiramisu

Preparation Steps

1
  • 150ml whipping cream
  • 500g sour milk ('M-dessert' variety from Migros, or similar thickened yogurt/quark product)
  • 250g mascarpone
  • 40g powdered sugar
  • 1 vanilla bean (scraped) or 1 tsp vanilla extract
  • 1 pinch of salt
Whip the cream until stiff peaks form. Carefully fold in the sour milk/yogurt, mascarpone, powdered sugar, vanilla (scraped bean or extract), and a pinch of salt. Set this cream mixture aside in the fridge.
2
  • 2 cups raspberries (frozen or fresh)
  • 1 cup water
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tbsp maple syrup
Prepare the raspberry syrup: In a saucepan, combine the raspberries, water, lemon juice, sugar, and maple syrup and bring everything to a soft boil. Using a fork, separate and crush the raspberries. Let the mixture reduce for 10–15 minutes on medium-low heat. Pour the mixture into a fresh bowl through a mesh strainer to remove seeds. Add a little bit of the strained syrup (about 1 tbsp) back to the discarded seeds to get all the flavor, then discard the rest of the seeds. Let the resulting raspberry syrup cool to room temperature.
3
  • 10-15 Ladyfingers
  • Extra raspberry syrup (for dipping)
Assemble the base: Dip the Ladyfingers quickly in the cooled raspberry syrup and arrange them in one layer in a baking dish. Pour some extra raspberry syrup evenly over the layer of Ladyfingers.
4
  • Fresh raspberries and other berries (for garnish)
Add the prepared cream mixture (from Step 1) on top of the Ladyfingers and even it out using a spatula. Garnish the top with fresh raspberries and other berries. Cover the dish and let the tiramisu set in the fridge for at least 3 hours.