Raspberry Coffee and Chocolate: the ultimate dessert combo

Raspberry chocolate is a very common and popular combination, and raspberry chocolate cupcakes, cakes, and cookies are as common as chocolate and strawberries. But Raspberry and coffee are a whole new level of flavors and deliciousness.

So, combining the three in this fruity tiramisu recipe was my next logical step after this Orange Tiramisu. This raspberry version of the iconic Italian dessert is the best dessert for any occasion. It can be served in individual cups for Valentine’s Day or a large ceramic or baking dish as an impressive and beautiful dessert for a dinner party. 

For more Tiramisu recipes, check out this Italian classic tiramisu, Limoncello Tiramisu, Blackberry Tiramisu, and Chocolate Tiramisu.

Ingredients

The complete recipe, including measurements, can be found below on the recipe card.

• Lady fingers cookies.
• Fresh brewed strong coffee or espresso.
• Sugar. Divided for the coffee soak and the filling.
• Egg yolks. We will not use egg whites in this recipe. For an eggs-free filling, use this Mascarpone Filling recipe: skip the butter and increase the heavy cream to 1.5 cups.
• Mascarpone cream. Please do not replace it with cream cheese; it is different.
• Heavy cream, very cold.
• Raspberry Curd. You can use homemade or store-bought raspberry curd, or you can use raspberry jam.
• Chopped dark chocolate. Use the kind and brand you like, including white chocolate.
• Fresh berries. To top the tiramisu with optional.

How to Make Raspberry Tiramisu

Brew the Coffee

1. Start by brewing a strong cup of coffee, mixing it with the sugar, and allowing it to cool to room temperature. You can also add raspberry liqueur to the coffee for an extra layer of flavor.

Make the Mascarpone Filling

1. Place the egg yolks and sugar in a large mixing bowl or the bowl of a stand mixer and set it over a double boiler. Whisk until the sugar has mostly dissolved and the mixture is pale yellow and too warm to dip your finger.
2. Remove the bowl from heat, and use the whisk attachment to whisk on medium speed for about 1-2 minutes to cool the mixture.
3. Add the mascarpone cheese and whisk to incorporate.
4. Pour in the heavy cream and whisk just until the cream has thickened and you have a smooth, soft cream. Do not over-whisk!

Assemble

1. Pour the coffee into a shallow bowl with ridges and dip each ladyfinger cookie into the brewed coffee mixture for a few seconds, ensuring they are soaked but not overly soggy.
2. Arrange a single layer of soaked ladyfingers at the bottom of a serving dish. Spread half of the mascarpone filling over the layer of ladyfingers, smoothing it out with a spatula.
3. Dollop half of the raspberry curd over the creamy mascarpone filling.
4. Sprinkle the chopped chocolate over the raspberry curd.
5. Repeat the layers with a second layer of soaked cookies with the remaining ladyfingers, mascarpone filling, and the rest of the raspberry curd (or jam).
6. Top the tiramisu with fresh raspberries and whipped cream, or dust with cocoa powder.

Tips and Variations

• For a boozy twist, add more raspberry or coffee liqueur to the coffee mixture.
• Feel free to experiment with different berries or a combination of berries for added flavor and color.
• Dust the top of the tiramisu with cocoa powder or garnish it with shaved chocolate before serving it for an extra decadent touch.
• Mascarpone cheese tends to curdle very fast. So, once you add the mascarpone cheese, it is crucial not to over-mix, or trying to achieve stiff peaks.

Serving and Storing

The tiramisu must be refrigerated for at least four hours to set after assembling. Store in the refrigerator for up to five days, and remember the raspberry curd’s expiration date.

FAQs

More Raspberry and Italian Desserts

White Chocolate Raspberry Cake, Torta Tenerina, Cannoncini

Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!

Print

Raspberry Tiramisu Recipe

A summery twist to the iconic dessert made with fresh berries.

Course Dessert

Cuisine Italian

Keyword Raspberry Tiramisu

Prep Time 30 minutes

Servings 8 to 12 servings

Author Dikla

Ingredients

For the Espresso Soak

• 24-36 Ladyfingers
• 1 Cup Warm espresso or coffee. (240ml)
• 2 Tablespoons Sugar (25g)

For The Filling

• 4 Large Egg yolks
• 3/4 Cup Sugar (150g)
• 2 Cups Mascarpone cheese (453g)
• 1 Cup Heavy cream, cold (240ml)
• 1/2 Cup Finley chopped chocolate (85g)
• 1 Recipe Raspberry curd,or raspberry jam/preserve
• 3-4 Cups Fresh raspberries

Instructions

Prepare The Soak Syrup

1. Mix the sugar into the coffee, and refrigerate while you make the filling.

Make The Filling

1. Place the egg yolks and sugar in a large bowl, then place the bowl over a double boiler.

2. Use a whisk to constantly mix the mixture until the sugar is mostly dissolved and the mixture is pale yellow.

3. Remove from heat, and use an electric mixer, or a stand mixer to cool the mixture for about one minute.

4. Add the mascarpone cheese and mix just until incorporated.

5. Pour in the heavy cream and mix until the cream has thickened and you have a smooth and soft mixture. Do not overmix.

Assemble

1. Pour the chilled coffee into a bowl and dip the bottom of each ladyfinger.

2. Arrange the cookies in a single layer over an 8, or 9-inch baking dish.

3. Dollop half of the mascarpone cheese over the cookies and use a spatula to evenly spread it.

4. Spread half of the raspberry curd over the cheese filling and evenly spread it.

   The curd might mixed into the mascarpone filling, but that's ok.

5. Sprinkle half of the chopped chocolate over the curd.

6. Repeat this with the rest of the ladyfingers, cheese filling, curd, and chocolate.

7. Top the tiramisu with the fresh raspberries, and chill for 4 hours or preferably overnight.

Recipe Notes

• A chill time is needed at least four hours before serving.
• Refrigerate for up to five days.
• Add more raspberry or coffee liqueur to the coffee mixture for a boozy twist.
• If fresh raspberries are unavailable, top the cake with whipped cream or dust it with cocoa powder.
• Mascarpone cheese tends to curdle very fast. So, once you add it, it is crucial not to over-mix or try to achieve stiff peaks.
• To skip the double boiler part, use pasteurized egg yolks.
• To make this recipe eggs-free, use this Mascarpone Frosting. (skip the butter, and increase the heavy cream to 1.5 cups)