Chocolate Raspberry Tiramisu

5 from 3 votes

Chocolate Raspberry Tiramisu

Chocolate Raspberry Tiramisu is a no-bake dessert layered with coffee-soaked ladyfingers, chocolate mascarpone cream, and fresh raspberries. It’s rich but balanced and so perfect for making ahead for easy entertaining.

Prep Time30

Cook Time0

Chill3

Course: Dessert

Cuisine: Italian, Italian American

Diet: Low Salt

Servings:

Author: Adrianna Adarme

Equipment

8x8-inch baking dish
Stand mixer fitted with paddle attachment
silicone spatula
offset spatula

Ingredients

3/4 cup semi-sweet chocolate chips
1 cup heavy cream divided
1/2 (100g) cup granulated sugar
1 pound mascarpone
3 egg yolks
1 cup strongly brewed coffee
¼ cup Chambord
2 tablespoons granulated sugar
24 lady fingers (from a 7-ounce package)
2 pints fresh raspberries for garnish

Instructions

To Make the Filling:

Start by making a ganache. Combine 1/4 cup heavy cream with the chocolate chips in a microwave safe bowl and heat in the microwave for 30 seconds then leave the bowl in the microwave for 2-3 minutes with the door closed to let the residual heat help gently melt the chocolate, remove the bowl from the microwave and stir until melted.

If the mixture isn't fully melted, repeat this process. If you don't have a microwave, melt the chocolate and heavy cream in a double boiler on the stove.

Let the ganache cool for 10-15 minutes. If it's too hot, the mascarpone can curdle.
After the ganache has cooled, place the mascarpone with the 100g/1/2 cup of sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat the two together for 20-30 seconds then scrape down the sides of the bowl.
Now, add the chocolate ganache. Mix on low speed just until combined, then scrape down the sides of the bowl again and add the yolks and remaining 3/4 cup cream. Mix on low speed for 20-30 seconds once more just until everything is combined. Make sure not to mix too much longer to prevent the mixture from curdling or becoming too thick.

To Assemble the Tiramisu:

Transfer the strongly brewed coffee to a medium or small bowl and add the chambord and sugar; mix to combine.
Grab your 8×8-inch baking dish or a 2-quart dish. Working one at a time, quickly dip each lady finger into the coffee mixture. Be sure to not to over-saturate the ladyfingers with the coffee because then they’ll get a bit too soggy.
All you need is a quick dip into the coffee mixture. Arrange the dipped ladyfingers in the baking dish, side by side. I ended up filling up the empty spaces by snapping some of the lady fingers into different lengths.
Add a few scoops of the filling on top and spread into a 1/4-inch thick layer. Add more filling if you need to.
Dip the remaining lad fingers in the coffee mixture and arrange them so there are no gaps. Add the remaining filling on top and spread it into a nice, neat final layer. Cover the dish with plastic wrap so it hits the surface of the tiramisu; transfer to the fridge to chill for at least 3 hours, ideally overnight.

To Serve:

Remove the plastic wrap and discard. If the plastic wrap has left any indentations in the topping, you can always smooth it out with an offset spatula.
Garnish the top with raspberries. I like to place them one by one in neat rows until the whole surface of the tiramisu is covered. It looks beautifully uniform when it’s done.
Scoop generous portions into bowls and serve right away.

Notes

Quick Tips

Dip quickly, not generously. Ladyfingers absorb liquid fast; a quick dip keeps the layers structured instead of soggy.

Use low mixer speed. Overmixing mascarpone can cause it to thin or curdle. Mix just until combined.

Choose thick mascarpone. Brands like Sadaf, Belgioioso, or Trader Joe’s hold their shape better in no-bake desserts.

Alcohol-free option. Skip the Chambord and use all coffee if avoiding alcohol.

Make Ahead & Storage

Assemble the tiramisu up to 24 hours in advance and keep refrigerated. The texture improves with time. Add the raspberries before serving.

Cover tightly and store in the refrigerator for up to 3 days.

Nutrition