Fresh Raspberry Tiramisu That's Almost Too Pretty to Eat (No-Bake!)
A dreamy, no-bake dessert with pillowy lemon mascarpone cream, glossy homemade raspberry sauce, and soft ladyfingers, layered into the most stunning dish on any table. No oven, no fuss, just pure wow.
Ingredients
Raspberry Sauce
- 500 g 4 cups fresh or frozen raspberries
- 80 g ⅓ cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 2 tbsp cold water
Lemon Mascarpone Cream
- 500 g 2¼ cups full-fat mascarpone, room temperature
- 300 ml 1¼ cups heavy whipping cream, cold
- 80 g ⅔ cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- Zest of 1 lemon
Assembly
- 24 –28 Savoiardi ladyfinger biscuits
- 120 ml ½ cup raspberry juice or diluted raspberry cordial
- Fresh raspberries and lemon slices for garnish
Instructions
- Make the sauce. Cook raspberries, sugar, and lemon juice in a saucepan over medium heat for 5–7 minutes. Stir cornstarch and cold water together, then add to the pan. Stir 1–2 minutes until glossy and thickened. Cool completely.
- Strain. Press sauce through a fine-mesh sieve to remove seeds. Reserve ⅓ of the strained sauce separately for the top layer.
- Make the cream. Beat mascarpone until smooth. Add powdered sugar, vanilla, and lemon zest. In a separate cold bowl, whip cream to stiff peaks. Fold whipped cream gently into mascarpone in two additions.
- Dip the ladyfingers. Pour dipping liquid into a shallow bowl. Dip each ladyfinger 1–2 seconds per side, moist, not soggy.
- Build the layers. Arrange dipped ladyfingers in a 9×13 inch dish. Spread half the cream, then half the sauce. Repeat with remaining ladyfingers, cream, and finish with the reserved sauce on top.
- Chill. Cover and refrigerate at least 4 hours, overnight preferred. Garnish with fresh raspberries and lemon slices before serving.
Notes
- Room-temperature mascarpone blends smoothly, take it out 30 minutes before you start.
- The sauce can be made up to 3 days ahead and stored in a sealed jar in the fridge.
- Overnight chilling gives the cleanest, most flavorful result.
- For neat slices, dip your knife in hot water and wipe dry between each cut.
- Frozen raspberries work just as well as fresh, thaw and drain fully before cooking.