Easy Raspberry Tiramisu (Eggless)

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Easy Raspberry Tiramisu (Eggless)

This raspberry tiramisu is a fresh, fruity twist on the classic Italian dessert. Made with a thick raspberry coulis, mascarpone cream, and layers of ladyfingers, it’s no-bake, egg-free, and perfect for summer.

Prep Time40

Cook Time15

Chill Time8

Servings: portions

Author: Bea & Marco

Ingredients

Raspberry coulis

1½ lb (675 g) fresh raspberry
½ cup (100 g) granulated sugar
2 tablespoon lemon juice
1½ tablespoon cornstarch
1½ tablespoon water

Cream mixture

1 lb (450 g) mascarpone , fridge cold
½ lemon zest
2 cup (500 ml) heavy cream , fridge cold
1 cup (120 g) powdered sugar
1 teaspoon vanilla extract

Layers

32 ladyfingers (savoiardi)
½ lb (225 g) fresh raspberry for in between layers

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Instructions

Rasberry coulis

In a saucepan, combine raspberries, lemon juice, and sugar. Simmer until the berries start breaking down (10-15 minutes), then stir in the cornstarch slurry (mix cornstarch with water).
1½ lb fresh raspberry, ½ cup granulated sugar, 2 tablespoon lemon juice, 1½ tablespoon cornstarch, 1½ tablespoon water
Continue cooking until thick and jammy (another 2-5 minutes), like a loose raspberry preserve.
Strain the coulis to remove seeds (optional, but gives a smoother finish), then let it cool completely before using. You should have 2 cups of coulis. Using it while warm will melt the cream later, so don’t skip the cooling.

Mascarpone cream

In a separate bowl, use a spatula to briefly mix cold mascarpone and lemon zest just until creamy and smooth. Using a spatula helps avoid overbeating, which can risk it splitting.
1 lb mascarpone, ½ lemon zest
In another bowl, whip heavy cream with powdered sugar and vanilla extract until medium-stiff peaks form.
2 cup heavy cream, 1 cup powdered sugar, 1 teaspoon vanilla extract
Gently fold the whipped cream into the mascarpone in three stages, using slow strokes to keep the mixture airy. Folding in stages keeps the texture fluffy, not deflated. Set aside.

Raspberry soak

In a shallow bowl, mix ½ cup (125g) cooled coulis with ½ (125ml) cup water to create a light raspberry soak.

Assemble

Dip the ladyfingers, one at a time, into the raspberry soak for 12-15 seconds, and arrange in a single layer in a 9-inch square pan.
32 ladyfingers (savoiardi)
Spread 6 tablespoon (90g) raspberry coulis over the top.
Sprinkle 1 cup fresh raspberry pieces evenly across the layer.
½ lb fresh raspberry
Scoop half of the mascarpone cream on top (use an ice cream scoop for an easier task) and smooth it out. Repeat the layers one more time: soaked ladyfingers, coulis, raspberries, then cream.

Chill and decorate

Cover and refrigerate for at least 8 hours, or overnight. When ready to serve, pour or drizzle coulis over the top (you'll have some balance to pour more when serving!). Slice, decorate with some raspberries, mint leaves, and enjoy!

Notes

Mascarpone: Use it cold, straight from the fridge. Room-temp mascarpone is more likely to split when mixed with whipped cream, especially if overmixed or if temperature differences are too extreme.
Coulis thickness: If your coulis is too runny, it will bleed into the cream layers. You’re aiming for a loose jam texture once cooled. Make it a day ahead if you can; that way, it’s fully chilled and ready to use, no waiting needed.
Using store-bought raspberry jam: Use 2 cups of smooth raspberry jam, loosened slightly to a spreadable consistency with a bit of water or lemon juice.
Short chill time: If you're in a rush, 6 hours works, but overnight will always give the best flavor and structure.
Fits a smaller pan if halved: It works well in a 6-inch (15 cm) square pan. The layers will be a bit shorter, but still delicious!
Fits a 13x9-inch pan if doubled: This recipe scales beautifully. Doubling it will fill a 13x9-inch (33x23 cm) pan with the same height and layering.

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