Tiramisu with Raspberries

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Are you looking for a no-bake dessert? What can be better than an Italian classic? This recipe is very quick to prepare and absolutely delicious!

What makes this recipe different?

Traditionally, tiramisu is made using raw egg yolks bitten with sugar, which is later combined with the raw egg whites bitten and mixed with mascarpone cheese. Some recipes use a double-boiler method to cook and whip the eggs and sugar over the pot of simmering water. However, I decided to omit the eggs completely. Through trial and error, I finally reached perfect consistency and a combination of flavors.

What ingredients do you need for Tiramisu with Raspberries?

• Ladyfingers – I use store-bought ladyfingers. In my opinion, they have good enough flavor and consistency to use in the recipe and I don’t see the need to bake the ladyfingers from scratch, but, of course, the choice is yours!
• Coffee – you can use any type of coffee you want, it just has to be strong! I use the espresso made from the moka pot, however, it will also work with any type of instant coffee.
• Coffee liquor – in this recipe I use Kahlua coffee liquor.
• Mascarpone and ricotta cheese – it wouldn’t be a tiramisu without mascarpone, right? However, I am pairing here the classic mascarpone cheese with ricotta, in the half-half ratio. I find the flavor more interesting and original, and incredibly creamy.
• Powdered sugar – to sweeten up the mascarpone and ricotta cheese.
• Vanilla extract – to improve the flavor even more!
• Dark chocolate and heavy cream – to make a chocolate ganache layer, which adds amazing flavor and consistency, and brings the whole dessert together.
• Cocoa powder – unsweetened natural cocoa powder. Sprinkle it on the top just before serving.
• Raspberries – add them on top of the chocolate ganache layer. The freshness of the raspberries brings out a good balance between the heavy chocolate and creamy mascarpone flavors. If you are not a big fan of raspberries, you can just omit them from the recipe and get more classic version of this dessert.

How to prepare?

This tiramisu is extremely easy and quick to prepare. Regarding the kitchen equipment, you’ll just need any type of mixer, a spatula, mixing bowls, and a small pot.

1. Start by preparing the chocolate ganache. Chop the dark chocolate into small pieces, around 1 cm. Pour the heavy cream into a small pot and bring it to a boil over small/medium heat. Add a pinch of salt and chopped dark chocolate and stir until the chocolate melts and the ganache is smooth and thick. Remove from the heat and put aside. Let it cool down for 5-10 min.
   120 ml heavy cream
   60 g dark chocolate
   a pinch of salt
2. Mix a strong coffee and liquor in a container with a flat bottom. Prepare a dish you want to use for tiramisu, dip each ladyfinger in the mixture, and place it next to each other creating a first layer of the dessert.
   60 g ladyfingers
   30 ml coffee liquor
   100 ml strong coffee
3. Cover the ladyfingers with half of the chocolate ganache and spread it evenly using a spatula. Then, add some raspberries on top.

4. Mix the mascarpone and ricotta cheese, vanilla extract, and sieved powdered sugar until smooth and creamy. Spread half of this mixture on top of the chocolate ganache and raspberries.
250 g mascarpone cheese
250 g ricotta cheese
60 g powdered sugar
1 tbsp vanilla extract
5. Repeat the same process to create a second layer of tiramisu. Place coffee-dipped ladyfingers on top of the mascarpone and ricotta layer, follow with chocolate ganache and some more raspberries, if you wish to, and finish it up with the final layer of cheese mixture.

6. Place in the fridge for at least 4 hours to set. Cover with unsweetened cocoa powder just before serving.
2 tbsp unsweetened cocoa powder

How to store?

You can keep this delicious dessert for up to 2 days in the fridge. You can also freeze it, and defrost it overnight in the fridge.