Our raspberry tiramisu is a great dessert for holidays and always a favourite among kids. The tiramisu is made with layers of rich and creamy mascarpone and cream cheese mix, sweet sponge fingers, tart raspberry and refreshing raspberry jello. We love to serve this treat at parties and wins over the crowd every time. Instead of raspberries, you can also prepare this tiramisu with mandarin segments and peach or orange jello, or strawberries and strawberry or lemon jello. You can also change up the sponge finger with sponge cake or amaretti biscuits, and replace the vanilla extract with almond extract or amaretto – the possibilities are endless!
Raspberry Tiramisu Recipe
We prepared the raspberry tiramisu in 20 cm (8 in) glass trifle bowl. Alternatively, use a shallow serving dish of approximately 30 cm by 22 cm (12 in x 9 in).
Prep Time: 40 min
Chilling time: 3 – 6 hours or overnight
Servings: 6 – 8
- 200 g (7 oz) mascarpone
- 450 g (2 cups / 16 oz) low-fat cream cheese
- 200 ml (3/4 cup) cold whipping cream or heavy cream
- 150 g (1 1/3 cups) icing (confectioners’/powdered) sugar
- 1 tsp vanilla extract
- 150 g – 200 g (5 oz – 7 oz) sponge fingers
- 450 g (2 cups / 4 oz) frozen raspberries
- 240 ml (1 cup) boiling water
- 120 ml (1/2 cup) cold water
- 120 ml (1/2 cup) raspberry syrup
- 85 g (3 oz) packet raspberry jello
- white chocolate shaving for garnishing (optional)
1) Mix the tiramisu base
In a large bowl, using an electric mixer, whip the cold cream until stiff peaks form. In another mixing bowl, beat the mascarpone, cream cheese, icing (confectioners’/powdered) sugar, and vanilla extract until light and fluffy. Then carefully fold the cream into the mascarpone-cream cheese mixture until combined.
2) Layer the tiramisu
Spread 1/3 of the mascarpone, cream cheese and cream mixture on the bottom of a glass trifle bowl or serving dish. Place a layer a layer of sponge fingers on top. Repeat this process with the second layer of cream mixture and sponge fingers. Finish with a layer of cream mixture. Set aside in the fridge.
3) Prepare the raspberry jello
In a medium mixing bowl, whisk the jello and boiling water until completely dissolved. Add the cold water and raspberry syrup, stir until well combined.
4) Finish the raspberry tiramisu
Add a final layer of frozen raspberries to the tiramisu. Pour the raspberry jello over the frozen raspberries and refrigerate for 3 to 6 hours. If desired, garnish with white chocolate shavings.
Info: The raspberries have to be still frozen, or otherwise the warm jello will melt the melt the cream-mascarpone mixture. If you prepare the raspberry tiramisu with fresh raspberries, allow the jello to cool room temperature and pour it over the back of a spoon onto the raspberries.
Tip: The raspberry tiramisu can be prepared a day in advance. Store it covered with cling film (Saran/plastic wrap) in the fridge.
Materials: mascarpone, cream cheese, cream, raspberries, sponge fingers
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