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? Raspberry Tiramisu Recipe (UK): A Fruity Twist on a Classic Dessert
?? Introduction: Reinventing a Beloved Italian Classic
Raspberry tiramisu brings a bright, fruity twist to the traditional, coffee‑soaked Italian dessert. Perfect for summer tables and dinner parties, it layers raspberry‑scented mascarpone cream with ladyfingers and fresh berries. Refreshing, make‑ahead, and show‑stopping—this recipe is easy to prep and guaranteed to impress.
Drawing on classic UK favourites from BBC Good Food, Food Network, Guardian, and beyond, this guide delivers the perfect Raspberry Tiramisu for British cooks.
? Key Ingredients (Serves 6–8)
| Ingredient | Amount |
|---|---|
| Ladyfingers (sponge fingers) | 24–30 pieces |
| Fresh raspberries | 300–350 g (plus extra to decorate) |
| Mascarpone | 500 g |
| Double cream | 300 ml |
| Caster sugar | 100–175 g (split between cream & raspberries) |
| Egg yolks (optional for richness) | 3–6 |
| Raspberry jam or coulis (optional) | 200–220 g |
| Orange liqueur, Amaretto or Marsala | 4–6 tbsp (60–90 ml) |
| Vanilla extract | 1 tsp |
| Cocoa or white chocolate (optional garnish) | For serving |
?? Why This Raspberry Version Works
- Fruit brightness: Fresh raspberries add natural acidity and shine (bbcgoodfood.com, nigellaeatseverything.com, sugarsaltmagic.com)
- Soft ladyfingers: Soaked in liqueur or juice, they stay tender yet supportive
- Layered depth: Multiple layers provide a creamy, fruity mouthfeel
- Dessert-ready: Chill or prep ahead for convenience at dinner gatherings (epicurious.com)
?️ Equipment You’ll Need
- 1 large serving dish (~20×30 cm)
- 2 mixing bowls
- Whisk or electric mixer
- Sieve/masher for raspberries
- Rubber spatula
- Fine grater or sieve (if adding cocoa or white chocolate garnish)
?️ Step-by-Step UK Method
1. Prepare Fruit
- Gently mash 250 g raspberries with 2 tbsp sugar, simmer if desired, then let cool (theguardian.com, nigellaeatseverything.com)
- Mix 200 g raspberry jam with 4 tbsp liqueur (Grand Marnier, Amaretto, Marsala) if using (foodnetwork.co.uk)
2. Make Mascarpone Cream
- In a bowl, whisk egg yolks + 100 g sugar over simmering water until pale, thick, doubled in volume (bbcgoodfood.com)
- Add 500 g mascarpone and 1 tsp vanilla, mixing until smooth
- Separately whisk 300 ml double cream to soft peaks
- Fold the cream gently into the mascarpone mixture (sugarsaltmagic.com, flouringkitchen.com)
(For eggless version, skip yolks and sugar-step, increase cream, amp up folding technique )
3. Layering
- Dip ladyfingers briefly in liqueur or orange juice → line the dish bottom (theguardian.com)
- Spread half the mascarpone cream
- Spoon over half the raspberry purée/jam
- Scatter half the fresh raspberries
- Repeat with a second layer
- Finish with remaining raspberries & grate chocolate or dust topping
4. Chill
- Cover and chill for minimum 3 hours, ideally overnight (theguardian.com, flouringkitchen.com, beautybakerie.com, foodnetwork.co.uk)
- Resting ensures rich flavour melding and ideal texture
? Tips for Perfect Raspberry Tiramisu
- Non‑metal bowls are ideal to avoid metallic taste from acidic raspberries (thetimes.co.uk, flouringkitchen.com)
- Always fold gently to maintain airy cream (flouringkitchen.com)
- Don’t over‑soak ladyfingers – they should remain structured (flouringkitchen.com)
- Chill long enough: 6–8 hrs or overnight is best for setting layers (flouringkitchen.com)
- Make ahead: keeps well 2–3 days in fridge, or even freezes
? Variations to Try
- Eggless: Use whipped cream and mascarpone only; add amaretto for depth (sugarsaltmagic.com)
- White-chocolate & pistachio twist: Add melted white chocolate and pistachio layer
- Tea‑soaked: Substitute tea (Earl Grey) soak for a coffee‑free option—great for kids (thetimes.co.uk)
- Chocolate‑raspberry: Sprinkle between layers for added texture (nigella.com)
?️ Serving Suggestions
- Spoon out a slice with fresh raspberries and mint garnish
- Serve with lemon or raspberry coulis
- Pair with Earl Grey or a light dessert wine
?️ Nutrition per Serving (approx.)
- Calories: 350–450 kcal
- Fat: 30–40g (from mascarpone & cream)
- Sugars: 30–50g
- Protein: 6–8g
Decadent treat—best enjoyed in moderation!
❓ Top 10 FAQs
1. Can I freeze leftover tiramisu?
Yes—well‑sealed, it freezes up to 2 months; thaw in fridge before serving (flouringkitchen.com, sugarsaltmagic.com, thetimes.co.uk).
2. Eggless version?
Absolutely—use mascarpone + cream, plus a splash of liqueur for richness (bakerbynature.com).
3. Can I use frozen raspberries?
Yes—thaw and drain; cook into purée for best results .
4. Is making ahead okay?
Yes—makes flavour deeper and prep easier .
5. Alternative soaking liquid?
Try raspberry juice, tea, or liqueur. Avoid soaking too long .
6. Can I add cocoa powder on top?
Yes—for traditional flair—though fruit versions often skip cocoa.
7. Is tiramisu gluten‑free?
Not with ladyfingers. Use gluten‑free sponge alternatives.
8. Best dish to serve it in?
Glass or ceramic dish ~20×30 cm gives perfect layers.
9. Can kids eat it?
Use tea soak and skip alcohol, but mascarpone contains raw egg (choose eggless version).
10. Does it last long?
3–4 days in fridge; longer if frozen.
? Quick Recipe Recap
Ingredients:
500 g mascarpone, 300 ml cream, 100 g caster sugar, 300 g raspberries, 24–30 ladyfingers, 60 ml liqueur (optional), vanilla, egg yolks (optional).
Steps:
- Make raspberry purée or jam layer
- Prepare mascarpone cream
- Soak ladyfingers, layer cream, fruit, repeat
- Chill at least 3 hrs (overnight best)
- Serve chilled, decorated
? Conclusion
Raspberry tiramisu elevates a beloved dessert with vibrant colour, fresh berry brightness, and layered indulgence. This guide integrates classic UK‑style flavour, layering technique, and practical tips—perfect for cooks of all levels.
Serve up something both familiar and wonderfully unexpected. Let the flavours mingle, the berries shine, and enjoy every spoonful!