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No-Bake Raspberry Tiramisu with Fresh Coulis

A square slice of layered raspberry tiramisu dusted with powdered sugar and topped with three fresh raspberries.
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Make this elegant, no-bake raspberry tiramisu. It layers crisp ladyfingers soaked in a light raspberry syrup with a rich, creamy mascarpone mixture for a perfect chilled dessert.

Ingredients

Scale
  • 1 cup fresh raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup raspberry liqueur or water (optional)
  • 2 large egg yolks
  • 1/2 cup granulated sugar
  • 16 ounces mascarpone cheese, cold
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream, cold
  • 2 packages (7 ounces each) ladyfingers
  • Fresh raspberries for garnish

Instructions

  1. Prepare the raspberry coulis: Combine 1 cup of fresh raspberries, 1/4 cup sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes, stirring until the sugar dissolves and the berries break down. Strain the mixture through a fine-mesh sieve to remove seeds, pressing on the solids. Stir in liqueur or water, if using. Let the coulis cool completely.
  2. Make the soaking liquid: If not using liqueur in the coulis, mix the remaining raspberry liquid with 1/4 cup water or a light simple syrup. Set aside.
  3. Prepare the mascarpone cream base: In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk the egg yolks and 1/2 cup sugar constantly until the mixture thickens slightly and reaches 160 degrees F (about 5-7 minutes). Remove from heat and continue whisking until cool.
  4. Beat the mascarpone: In a separate bowl, gently whisk the cold mascarpone cheese and vanilla extract until just smooth. Do not overmix. Fold the cooled egg mixture into the mascarpone until combined.
  5. Whip the cream: In a clean, cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in two additions until uniform.
  6. Assemble the tiramisu: Lightly dip each ladyfinger into the raspberry soaking liquid for just a second—do not let them become soggy. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish.
  7. Layer the dessert: Spread half of the mascarpone cream evenly over the ladyfingers. Drizzle half of the cooled raspberry coulis over the cream layer. Repeat with a second layer of dipped ladyfingers, the remaining cream, and the remaining coulis.
  8. Chill: Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
  9. Serve: Before serving, garnish the top generously with fresh raspberries. Cut into squares.

Notes

  • For a richer color, you can skip straining the coulis and use the whole berry mixture as a layer.
  • If you prefer a lighter cream, substitute half of the mascarpone with full-fat cream cheese, ensuring it is softened first.
  • This dessert is an excellent make ahead dessert for parties; it tastes best after chilling overnight.

Nutrition

Find it online: https://cookerycommand.com/raspberry-tiramisu-recipe/