I’ve started dreaming of traveling abroad again. This past decade has found me staying close to home, because apparently you can’t just leave children and small businesses unattended for long periods of time? But recently, as my kids have gotten a smidge older, I’ve started to wonder if we might be ready for a bigger adventure, the kind that calls for foreign languages and a short hop across the pond. At one point in time in my life, I was sure that I was destined for a life dotted with passport stamps and foods I couldn’t pronounce the name of, and now, 9 years into an entirely different (but even more-so wonderful) kind of life, I’m realizing that I kind of forgot about some of those dreams. This raspberry tiramisu is a small glimpse of me dusting that part of myself off.
A few months back, I found a bucket list I wrote back in college. I was pretty tickled to realize I have gotten to experience many of the things I wrote on that original list, but one of the items that I hadn’t even gotten close to was listed second thing on that list: “Learn French.” Over the past couple of months, I have kept coming back to that bullet item, feeling silly for wanting to pursue something so frivolous. Let’s face it: I live in Small Town, AL. Not many people around here speak French, you know? But I couldn’t shake it. I still wanted some of those things that 20-year old me wanted, and I didn’t know why I was shelving something that, at one point, was worthy of a #2 spot.
So I downloaded Pimsleur French, bought a few books, and for the past month or so, I’ve been fumbling through simple phrases and the pronunciation of those throaty French R’s. I wouldn’t say I’m spectacular at it, but it has scratched an itch for creativity and exploring that has felt really untouchable lately. And with learning a new language, I’ve started tossing around other ideas, too, namely, traveling abroad. So that brings me to this raspberry tiramisu.
While I was googling things like “idyllic AirBnB in Provence” and “traveling to Paris with kids,” a friend tossed out the idea for an Italian trip. Within days, my heart tumbled down a rabbit hole of Roman ruins and espresso-soaked desserts, and that, plus a fridge full of summer berries led me to this raspberry tiramisu. Classic tiramisu is one of my all-time favorite desserts, and the chocolate tiramisu I shared on this site some time ago remains a fan favorite here too. This raspberry tiramisu is a light, more summery version of the classic featuring the flavors of tart berries and zested lemon. The mascarpone whipped cream is the star of the show, and I cannot get over how well it mingles with the fruit. Truly, it’s a cloud-like dream of a dessert!
Be sure to read through all of the instructions before you attempt this dessert. While incredibly simple, there are a few steps, so take your time and enjoy every bite. And in the meantime, if you find yourself ready to dust off some old ideas, dreams, or goals, I hope you’ll take this as your green light to move ahead. I’m only a few days into my weird, totally unnecessary pursuit, but so far, I’m loving it. Happy Monday to you guys, and Happy Baking!
If you like this raspberry tiramisu, you should check out:Print
This raspberry tiramisu is a summery take on classic tiramisu, made with a whipped mascarpone cheese and berry-soaked ladyfingers.
- Prep Time: 30
- Total Time: 30
- Yield: 8 Servings
- Category: Dessert
- ½ cup sugar, divided
- ½ cup water
- 2 cups raspberries
- 1 teaspoon lemon zest
- 8 ounces mascarpone cheese, at room temperature
- 1 cup heavy whipping cream
- ¾ cup raspberry preserves
- 20 or so ladyfinger cookies, soft or hard are fine
- Confectioner’s sugar and raspberries, for decorating
- Line an 8×4” loaf pan with plastic wrap in two directions with the wrap extending over the sides on all directions. Set aside.
- In a medium saucepan over medium heat, combine ¼ cup sugar with the water and 2 cups of raspberries. Stirring regularly, allow the sugar to dissolve completely and then remove immediately from heat. Gently press down on the raspberries to release some of the juices. Stir in the lemon zest and set aside.
- In a medium-sized bowl with a hand mixer, beat the mascarpone gently just to smooth out. Slowly stream in the whipping cream and the remaining ¼ cup of sugar and continue to beat on medium speed until thickened to a fluffy consistency. Set aside.
- Strain the raspberries from the syrupy mixture, reserving both the berries and the syrup. Stir 2 tablespoons of the syrupy liquid into the preserves and then stir in the berries as well. Now that you have the mascarpone whipped cream, the berry preserve mixture, and the raspberry syrup, it’s time to begin assembling!
- Quickly dunk a ladyfinger into the syrup, saturating both sides before placing into the bottom of the pan. You can layer these in however you’d like, but you see check out the photo in the post above for a reference of how I assembled. I found two rows of ladyfingers, the second of which was slightly broken off to fit in the bottom of the pan, worked best. Once you have a single layer of soaked ladyfingers in the bottom of your pan, spoon a heaping cup-ful of the whipped cream on top. Spread to smooth. Spread half of the berry preserve mixture on top of the whipped cream and repeat this process again: soaked ladyfingers, whipped cream, and then berry preserves. Finish off your tiramisu layers with a final layer of ladyfingers and whatever whipped cream is leftover. Smooth to finish and then cover with plastic wrap to rest in the fridge for about 6 hours or overnight.
To serve, invert the tiramisu onto a plate and remove the plastic wrap. Garnish with raspberries and a dusting of confectioner’s sugar, if desired.