Description
This delightful Raspberry Tiramisu combines the classic Italian dessert with fresh, tangy raspberries and a crunchy almond caramel topping. Layers of ladyfingers soaked in a raspberry coulis are topped with a luscious mascarpone and white chocolate cream, finished with almond crunch and fresh berries. Perfect for a refreshing twist on a beloved favorite, this no-bake dessert is elegant and easy to prepare.
Ingredients
Raspberry Coulis
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tablespoon lemon juice
Almond Crunch
- ½ cup sliced almonds
- 2 tablespoons sugar
- 1 tablespoon butter
- pinch salt
Cream Layer
- 8 ounces mascarpone cheese (softened)
- ½ cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 4 ounces white chocolate (melted and cooled)
Assembly
- 8-10 ladyfingers
- Extra raspberries for garnish
- Extra almond crunch for garnish
Instructions
- Make Raspberry Coulis: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Simmer until the berries break down and the sauce thickens slightly, about 8-10 minutes. Strain the mixture through a fine-mesh sieve to remove seeds. Chill completely before using.
- Melt White Chocolate: Melt the white chocolate in the microwave using 30-second intervals, stirring well after each interval until smooth. Allow it to cool completely.
- Prepare Almond Crunch: Toast sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally to prevent burning. Add butter, sugar, and a pinch of salt, stirring until the sugar melts and caramelizes around the almonds. Spread the caramelized almonds on parchment paper to cool, then chop coarsely once set.
- Whip Cream: In a medium bowl, whip the heavy cream to soft peaks and set aside.
- Make Mascarpone Cream: In a separate bowl, blend mascarpone, powdered sugar, vanilla, and almond extract until smooth and creamy. Stir in the cooled melted white chocolate until fully incorporated. Gently fold in the whipped cream until the mixture is silky and light.
- Assemble Layers: Cut ladyfingers in half. Quickly dip each piece into the chilled raspberry coulis, just a brief dunk to avoid sogginess. Arrange two halves in the bottom of serving glasses or dishes.
- Add Cream Layer: Spread a layer of mascarpone cream over the ladyfingers evenly.
- Add Almond Crunch: Scatter a layer of the chopped almond crunch over the mascarpone cream.
- Repeat Layers: Repeat the layering with ladyfingers dipped in coulis, mascarpone cream, and almond crunch.
- Finish and Garnish: Top with a swirl of extra raspberry sauce, a sprinkle of almond crunch, and fresh raspberries for garnish.
- Chill: Cover the assembled tiramisu and refrigerate for at least 6 hours or overnight to allow flavors to meld and dessert to set before serving.
Notes
- Use fresh or frozen raspberries; if frozen, thaw before cooking.
- Do not over-soak ladyfingers to prevent sogginess; a quick dip is sufficient.
- Chilling the white chocolate before folding ensures cream maintains a light texture.
- For best flavor, refrigerate overnight, but a minimum of 6 hours is acceptable.
- Almond crunch can be made ahead and stored in an airtight container.
- This dessert is best served chilled and eaten within 2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
