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Raspberry Tiramisu

Raspberry Tiramisu

Raspberry Tiramisu: A luxurious no-bake dessert with fresh berries, mascarpone cream, and coffee-soaked ladyfingers. Gluten-free options + make-ahead tips included!
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Course: Dessert
Cuisine: American, Italian
Keyword: Chambord dessert, gluten-free tiramisu, make-ahead tiramisu, no-bake raspberry dessert, raspberry tiramisu recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 8 hours
Total Time: 8 hours 45 minutes
Servings: 10

Ingredients
  

  • 9 large egg yolks
  • ½ cup 99g granulated sugar
  • ¼ cup 57ml raspberry liqueur (e.g., Chambord)
  • ¼ tsp salt
  • 2 cups 16oz/454g mascarpone cheese, room temperature
  • 2 cups 454ml heavy whipping cream, chilled
  • 2 tbsp 28g confectioners’ sugar
  • 2 cups 454ml strong hot coffee, freshly brewed
  • 2 oz 57g dark chocolate (70% cocoa), finely chopped
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract optional
  • 48 hard ladyfingers Savoiardi
  • 1 cup 275g seedless raspberry jam, divided
  • 4 6oz containers fresh raspberries
  • Unsweetened cocoa powder for dusting
  • Chocolate shavings for garnish (optional)

Instructions

  • Prepare the Zabaglione Base: Fill a saucepan with 3 inches of water and bring to a simmer over medium heat. In a heatproof bowl, whisk egg yolks and granulated sugar with an electric mixer on high speed until thick and pale (3–4 minutes). Reduce speed to low; mix in raspberry liqueur and salt.
  • Cook the Egg Mixture: Place the bowl over the simmering water (ensure it does not touch the water). Continuously beat the mixture on medium speed until thickened and the temperature reaches 145°F (63°C), about 10 minutes. Remove from heat.
  • Incorporate Mascarpone: Gradually fold room-temperature mascarpone into the egg mixture, mixing until smooth. Let cool at room temperature for 15 minutes.
  • Whip the Cream: In a chilled bowl, beat heavy cream and confectioners’ sugar to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined. Set aside.
  • Prepare Coffee-Chocolate Dip: Combine hot coffee and chopped dark chocolate in a bowl; whisk until melted. Stir in vanilla and almond extracts.
  • Assemble the First Layer: Quickly dip 24 ladyfingers into the coffee mixture (1–2 seconds per side) and arrange in a 9x13-inch dish. Spread ½ cup raspberry jam over the ladyfingers. Top with half the mascarpone cream, then scatter 2 cups fresh raspberries evenly.
  • Repeat Layers: Dip remaining ladyfingers and layer as before. Spread remaining jam and mascarpone cream. Arrange final 2 cups raspberries on top.
  • Chill: Cover with plastic wrap and refrigerate for at least 8 hours (up to 24 hours).
  • Serve: Before serving, dust with cocoa powder and garnish with chocolate shavings. Slice and serve chilled.
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