Raspberry Tiramisu

Tiramisu is one of those desserts that almost everyone has tried at least once — light, airy, and incredibly delicate. The best part is how simple it is to make, and it doesn’t even require baking. However, one thing often makes people hesitate: the use of raw eggs in the classic version. In this recipe, the eggs are replaced with mascarpone, and fresh raspberries are added to the filling. And honestly — how can you resist something this delicious? 

Ingredients

• 20–24 ladyfingers 

• 2 egg yolks

• 1/4 cup sugar (62 g)

• 2 tbsp Baileys liqueur (or any other liqueur, or omit)

• 250 g mascarpone

• 1 cup heavy cream (35%) (240 ml)

• 100 ml freshly brewed coffee

• 2 cups raspberries

• cocoa powder for dusting

Steps

1. Beat the egg yolks with sugar using a mixer

2. Add mascarpone and liqueur and beat for a few more minutes

3. In a separate bowl, whip the cream

4. Combine everything and mix well

5. Add raspberries and gently mix

6. Dip each ladyfinger in coffee (on both sides for 1 second)

7. Arrange the ladyfingers in a tight single layer in a dish

8. Spread half of the cream over the ladyfingers

9. Add another layer of coffee-soaked ladyfingers

10. Cover with the remaining cream

11. Refrigerate until ready to serve

12. Dust with cocoa before serving

Notes

• Tiramisu is best enjoyed soon after assembling. Over time, the cookies absorb more cream and become softer — this doesn’t affect the taste, only the presentation

• It is usually made in individual cups or a deep dish, as it is delicate and not easy to slice into clean portions

• If you want to serve it in neat slices like in a photo, line the dish with plastic wrap, leaving overhang. You can then lift it out carefully using the edges