homemade raspberry tiramisu, delightful dessert that combines the classic flavors of an original tiramisu with the vibrant taste of fresh raspberries. Perfect balance of flavors and with the ideal texture.
to make this decadent dessert we are making everything from scratch, using ripe and juicy raspberries we are gonna make a raspberry jam. With only three ingredients we are gonna make the cake to then top with this delicious and creamy mascarpone filling. No coffee needed for this recipe, you can use store-bought ladyfingers and jam if you prefer.
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homemade raspberry tiramisu
The filling for this homemade raspberry tiramisu should be velvety, smooth and indulgent. A combination of mascarpone cheese, granulated sugar and fresh eggs creates a luscious and airy texture that melts in your mouth.
We are topping this delicious dessert with raspberries. This dessert is perfect for all occasions, it requires very simple ingredients and it’s super refreshing. It doesn’t require coffee so it’s perfect for everyone who loves fruit and tiramisu.
Ingredients
YOU NEED
- All purpose flour
- granulated sugar
- eggs
- Raspberries
- granulated sugar
Ingredients
YOU NEED
- eggs
- mascarpone cheese
- granulated sugar
- Raspberries
cake
to start making this raspberry tiramisu we should make the cake base first. Beating the eggs in a mixing bowl until they change the color and texture a little then you wanna add the granulated sugar and keep beating until they have a whiteish color and fluffy consistency.
We wanna sift the all purpose flour and add it in two times. Gently fold the flour into the mixture until it’s well combined, ensuring there are no lumps but making sure to not over-mix this batter. You wanna pour this mix into a baking pan, if possible it should be the same size as the pan youre using for assembling the tiramisu. This will ensure that the cake layer fits perfectly.
However, if you don’t have a matching pan, don’t worry. You can cut the baked cake later to fit the desired size. We are baking it at 200C or 390F for about 5 minutes.
raspberry jam
we didn’t have enough raspberries or fruit for this recipe so we used only a little of a mix of fruits we had but for this recipe it wold be ideal to make a homemade raspberry jam. You have a full recipe here on how to make it.
tips
- Use a dry and clean bowl for the eggs, if there’s water in the mixing bowl the eggs are not gonna get fluffy.
- when adding an ingredient to the egg be really gentle when you mix it, you don’t want the eggs to loose all the fluffy structure.
- you can use frozen or fresh raspberries it doesn’t really matter.
- work the mascarpone cheese in a different bowl before adding it to the eggs, we want the mascarpone to be light and smooth.
- if you dont feel like making the cake you can always use ladyfingers but its so much better if you make it from scratch and its super easy with only three ingredients.
- dont over bake the cake, once you see it golden brown ish color its cooked.
- the eggs have to be really fresh.
- The raspberry jam can be a little watery so the cake can absorb it better.
all the ingredients we used to make this delicious homemade raspberry tiramisu
All purpose flour, we use it to make the cake for the raspberry tiramisu.
granulated sugar, Acts as a sweetener and helps create fluffy and stable whipped eggs.
eggs, we use them to make the cake and for the mascarpone cheese filling to help us crate a smooth and velvety mixture. Also contributes to the overall flavor profile of tiramisu
mascarpone cheese, is a creamy Italian cheese with a really smooth texture. Is the key ingredient for so many Italian desserts.
raspberries, to make raspberry jam and to decorate.
process
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RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
ingredients
cake
- 100 grams all purpose flour
- 100 grams granulated sugar
- 3 eggs
mascarpone mixture
- 4 eggs
- 160 grams granulated sugar
- 400 grams mascarpone cheee
raspberry jam
- 180 grams raspberries
- 90 grams granulated sugar
more
- Fresh raspberries to decorate
step by step
cake
1)First step, eggs
You wanna start by cracking the eggs into a mixing bowl, start whisking the eggs to incorporate air into them making them lighter and fluffy. Continue whisking until they become frothy and increase in volume.
once they have reached a frothy stage and they are lighter in color add the sugar, keep whisking until you see them becoming thick, really white color and soft. Example on the last picture.
2)Second step, flour
Sift flour into the eggs and add it into the fluffy egg mixture in two parts, gently fold in the flour using a spatula. Make sure to crape the sides and bottom of the mixing bowl to ensure all ingredient are well combined.
You wanna pour this mix into a baking pan, if possible it should be the same size as the pan youre using for assembling the tiramisu. This will ensure that the cake layer fits perfectly.
However, if you don’t have a matching pan, don’t worry. You can cut the baked cake later to fit the desired size. We are baking it at 200C or 390F for about 5 minutes.
mascarpone cheese filling
3)Third step, eggs
we are repeating the same process as in step one.
crack the eggs into a mixing bowl, start whisking the eggs to incorporate air into them making them lighter and fluffy. Continue whisking until they become frothy and increase in volume.
once they have reached a frothy stage and they are lighter in color add the sugar, keep whisking until you see them becoming thick, really white color and soft.
4)Forth step, mascarpone cheese
in a separate mixing bowl add the mascarpone cheese to it. Using a spatula start working the mascarpone cheese with the spatula until it becomes smoother and slightly lighter in texture. This step is really important, it will help ensure that the mascarpone blends well with the eggs resulting in a homogeneous mixture.
once the mascarpone is lighter you can carefully add it to the fluffy egg mixture taking care not to deflate the fluffy texture of the eggs. Using a spatula carefully fold the mascarpone into the egg mixture until it’s fully incorporated.
Click here to make the raspberry jam. But you wanna cook the raspberries with sugar for about 15 minutes, on medium low heat. You can also add some lemon to it for more flavor.
build
5)Fifth step, cut
You wanna cut in half the cake in the same direction you see on the picture.
6)Sixth step, assemble
A layer of our raspberry jam and then add half of the cake on top. You wanna cover it with more jam and then half of the mascarpone cheese. The other half of the cake, the rest of the raspberry jam.
7)Seventh step, more
now you wanna add the rest of the mascarpone cheese mix and make it smooth using a spatula. Let it cool in the fridge over night or at least 6h.
8)Eight step, decorate
now you can decorate with fresh or frozen raspberrries on top and it’s ready to eat:).
Homemade raspberry tiramisu
Ingredients
Cake
- 100 grams all purpose flour
- 100 grams granulated sugar
- 3 eggs
Mascarpone cream
- 4 eggs
- 160 grams granulated sugar
- 400 grams mascarpone cheee
raspberry jam
- 180 grams raspberries
- 90 grams granulated sugar
more
- Fresh raspberries to decorate
Instructions
CAKE
1)First step, eggs
- You wanna start by cracking the eggs into a mixing bowl, start whisking the eggs to incorporate air into them making them lighter and fluffy. Continue whisking until they become frothy and increase in volume.
- once they have reached a frothy stage and they are lighter in color add the sugar, keep whisking until you see them becoming thick, really white color and soft. Example on the last picture.
2)Second step, flour
- Sift flour into the eggs and add it into the fluffy egg mixture in two parts, gently fold in the flour using a spatula. Make sure to crape the sides and bottom of the mixing bowl to ensure all ingredient are well combined.
- You wanna pour this mix into a baking pan, if possible it should be the same size as the pan youre using for assembling the tiramisu. This will ensure that the cake layer fits perfectly.
- However, if you don’t have a matching pan, don’t worry. You can cut the baked cake later to fit the desired size. We are baking it at 200C or 390F for about 5 minutes.
MASCARPONE CREAM
3)Third step, eggs
- we are repeating the same process as in step one.
- crack the eggs into a mixing bowl, start whisking the eggs to incorporate air into them making them lighter and fluffy. Continue whisking until they become frothy and increase in volume.
- once they have reached a frothy stage and they are lighter in color add the sugar, keep whisking until you see them becoming thick, really white color and soft.
4)Forth step, mascarpone cheese
- in a separate mixing bowl add the mascarpone cheese to it. Using a spatula start working the mascarpone cheese with the spatula until it becomes smoother and slightly lighter in texture. This step is really important, it will help ensure that the mascarpone blends well with the eggs resulting in a homogeneous mixture.
- once the mascarpone is lighter you can carefully add it to the fluffy egg mixture taking care not to deflate the fluffy texture of the eggs. Using a spatula carefully fold the mascarpone into the egg mixture until it’s fully incorporated.
- Click here to make the raspberry jam. But you wanna cook the raspberries with sugar for about 15 minutes, on medium low heat. You can also add some lemon to it for more flavor.
5)Fifth step, cut
- You wanna cut in half the cake in the same direction you see on the picture.
6)Sixth step, assemble
- A layer of our raspberry jam and then add half of the cake on top. You wanna cover it with more jam and then half of the mascarpone cheese. The other half of the cake, the rest of the raspberry jam.
7)Seventh step, more
- now you wanna add the rest of the mascarpone cheese mix and make it smooth using a spatula. Let it cool in the fridge over night or at least 6h.
8)Eight step, decorate
- now you can decorate with fresh or frozen raspberrries on top and it’s ready to eat:).
Nutrition
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