Is there anything sexier than the cross section a of tiramisu. It’s so luscious and inviting. And this Raspberry Tiramisu might be my absolute favorite recipe!
Tiramisu is a classic Italian dessert made with egg yolks, mascarpone and espresso dipped lady fingers. It is one of the best desserts.
I’ve made tiramisu plenty of times and it remains my most favorite desert ever. It’s pretty much perfect. How can you not love the silky-sweet mascarpone cream enhanced with rich yolks. And you can’t beat the spiked espresso and bitter cocoa powder. A flawless combination! This Raspberry Tiramisu is so different and bright and fun. And I absolutely love it.
For this tiramisu, I wanted a strong raspberry flavor and rather than using fresh berries that are hit or miss sometimes, this tiramisu uses freeze dried raspberry powder. And it couldn’t be simpler to make.
How to make raspberry powder
- Add freeze dried raspberries to a food processor and pulse until you have a fine powder.
- Run it through a fine mesh strainer to remove any bits or lumps. You will be left with a gorgeous bright-pink hued powder that you can use in so many ways. It works as a great natural dye for butter-creams! This process will also work with any type of freeze dried fruit.
Freeze dried raspberries are perfect for achieving that strong raspberry flavor, which is what I wanted. And since it’s not raspberry season yet, it’s perfect for any time of year. This gorgeous and decadent dessert would also be the perfect Mother’s Day treat.
I like to fold the berry powder in at the end. It creates the most beautiful color & luscious texture. It adds a hint of tartness that works so well with everything else. Although this isn’t a classic tiramisu by no means, I still wanted classic tiramisu flavors. There’s mascarpone, yolks, heavy whipping cream & espresso. The flavors are SO good together.
I used a 8 inch square pan. This recipe makes 9 medium sized slices.
- 8 inch square pan
- Stand mixer or handheld mixer
- Heat-proof bowls
- Small or medium pot
- Offset Spatula
- 24-26 lady fingers about 2 packages
- 2 cups espresso or very strong coffee freshly brewed
- 2 tbsp rum
- 4 large egg yolks
- ⅓+¼ cup sugar divided
- 8 oz mascarpone cream
- 1 tsp vanilla
- pinch of salt
- 1¼ cup heavy cream
- 1.25 oz freeze dried raspberries
- Brew 2 cups of espresso or very strong coffee. Pour into a bowl wide enough for dipping. Add in 2 tbsp of rum, sambuca or grand marnier. Set aside to cool at room temp.
- Add the freeze dried berries and pulse into a fine powder. Run it through a fine mesh strainer to remove and lumps and bits. You’ll be left with a gorgeous bright pink powder. Set aside
- Whisk the yolks and ⅓ cup of sugar together until well combined in a heatproof bowl. About 1 minute. Then place the bowl of yolks over a pot of boiling water. Make sure the water does now touch the bottom of bowl. Continue whisking until the yolks have double in size and are pale yellow in color. About 3-5 minutes. Allow to cool at room temp.
- In a stand mixer fitted with a whisk attachment, add the mascarpone, vanilla, salt & remaining sugar. Whisk on low until smooth. Pour in the cooled yolk mixture and continue mixing until well blended. Add in the heavy cream and mix just until incorporated. Fold In the raspberry powder with a spatula.
- Dip the lady fingers 1 to 2 at a time in your espresso, toss it around. Remove quickly to avoid sogginess. Arrange them in a even single layer in your pan. Add half the raspberry mascarpone mixture and spread with an offset spatula. Continue with the second layer of lady fingers. Top with the remaining raspberry mascarpone. Dust the top with a thick coat of cocoa powder. Refrigerate for at least 4-6 hours or preferably overnight. Slice or scoop and top with fresh raspberries. ENJOY!
- I like to use rum in my epsresso. You could also use Chambord to enhance that raspberry flavor even more. Sambuca or Grand Marnier work well too!
- Tiramisu always tastes better when it’s been resting overnight. But if you cannot wait, then at least 4-6 hours.